Substitute Ingredient
Published 19 October 2026
Out of potato starch (also called potato flour in Australia)? The best substitute in baking is cornflour, used at a 1:1 ratio. It behaves almost identically in baked goods — delivering structure, lightness, and a fine crumb — with minimal impact on flavour or texture.
Potato starch absorbs water rapidly and swells when heated, which helps baked goods hold moisture and stay tender. In gluten-free baking especially, it provides structure without heaviness, producing a lighter crumb than many other starches. It also reduces spread in cookies and improves the chew in cakes. Because it's flavourless, it won't interfere with delicate bakes like sponges or shortbread.
| Substitute | Ratio | Effect on texture | Effect on rise or flavour | Best baked good |
|---|---|---|---|---|
| Cornflour | 1 tbsp : 1 tbsp | Very similar — light, fine crumb | Neutral flavour, good rise | Cakes, cookies, gluten-free blends |
| Arrowroot flour | 1 tbsp : 1 tbsp | Slightly elastic, glossy crumb | Neutral, slight chew | Biscuits, fruit-based bakes |
| Tapioca starch | 1 tbsp : 1 tbsp | Chewier, more elastic | Mild sweetness, good rise | Pie fillings, chewy cookies |
| Plain flour | 2 tbsp : 1 tbsp | Denser, heavier crumb | Slightly floury if underbaked | Everyday cakes, muffins |
| Rice flour | 1½ tbsp : 1 tbsp | Slightly gritty if used heavily | Mild, neutral flavour | Gluten-free baking, shortbread |
Cornflour is the most seamless swap you can make. At a 1:1 ratio, it replicates potato starch's ability to lighten batters and tenderise crumbs almost perfectly. It's widely available, flavourless, and already a staple in most pantries.
The only thing to watch: cornflour can make some bakes slightly drier if you're already using a lean recipe. Add a teaspoon of extra liquid if your batter seems stiffer than usual. Otherwise, bake as directed — you won't notice the difference.
Arrowroot flour works beautifully in baking at a 1:1 ratio, particularly in biscuits, shortbread, and fruit-based desserts. It produces a slightly springy, glossy crumb and handles acidic ingredients (like lemon or berry fillings) better than most starches.
Avoid using it in bakes that spend a long time in a hot oven, as prolonged heat can make arrowroot turn slimy. It's best in shorter bake times. It's also a solid gluten-free option when cornflour isn't available.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Can I leave out potato starch entirely in a baking recipe?
It depends on how much the recipe calls for. If it's a small amount (1–2 tbsp in a larger batch), you can often omit it and compensate with a little extra plain flour. If potato starch is a primary ingredient — common in gluten-free recipes — leaving it out will significantly affect texture and structure.
Is potato starch the same as potato flour in Australia?
In Australia, potato flour and potato starch are sometimes used interchangeably on packaging, but they're not identical. True potato flour is made from whole cooked potatoes and has a stronger flavour. For baking, always check the ingredient list — pure starch should be the only ingredient listed.
Which substitute works best in a gluten-free cake?
Cornflour is the top pick for gluten-free cakes — it's light, neutral, and widely available. For extra structure and a better crumb, try a blend of cornflour and rice flour in roughly equal parts to replace the potato starch quantity.
Can I use tapioca starch in shortbread instead of potato starch?
Yes, at a 1:1 ratio, tapioca starch works in shortbread, though it produces a slightly chewier texture than the melt-in-your-mouth crumble that potato starch delivers. If you prefer a crumbly shortbread, cornflour is
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Tapioca starch (also sold as tapioca flour) swaps in at a 1:1 ratio and adds a lovely chew to baked goods. It's especially well-suited to chewy cookies and pie fillings where a slightly elastic texture is welcome rather than a problem.
It has a faint natural sweetness, which is barely detectable in most bakes. One advantage over other starches: it holds up well in the freezer, so recipes you're planning to freeze and reheat will benefit from this swap. Avoid it in recipes with very long bake times at high heat.
Plain flour can fill in for potato starch, but you'll need 2 tbsp for every 1 tbsp of potato starch, and the result will be noticeably heavier. The crumb becomes denser, and the lightness that potato starch contributes is largely lost.
That said, in everyday muffins, banana bread, or simple cakes where a tender-light crumb isn't critical, plain flour does the job. It's not suitable for gluten-free baking and won't produce the same fine texture in sponge cakes or delicate biscuits.
Rice flour is a reliable gluten-free swap at 1½ tbsp for every 1 tbsp of potato starch. It's mild in flavour and works well blended into gluten-free flour mixes, shortbread, and simple cakes.
The downside is texture: rice flour can feel slightly gritty, particularly if used in large quantities or in a very fine-textured bake. Use finely milled rice flour where possible, and consider blending it with another starch (like cornflour) for better results in delicate recipes.
Avoid swapping in coconut flour — it absorbs dramatically more liquid than potato starch and will completely alter your recipe's structure without significant reformulation. Chickpea flour brings a strong, earthy flavour that overpowers most bakes. And while arrowroot is generally excellent, avoid it in dairy-heavy bakes like cream-based tarts, where it can turn gluey and unpleasant under heat.
