What can I substitute for modified cornflour?
Running low on modified cornflour? Here are the best verified substitutes, including how to adjust your measurements.
About modified cornflour
Modified cornflour is cornstarch that has been chemically or physically treated to alter its thickening properties, making it more stable under heat, freezing, and acidic conditions. It is widely used in commercial food production and home cooking to thicken sauces, gravies, custards, and fillings without breaking down or becoming watery upon cooling or reheating. Its key advantage over regular cornflour is its resistance to retrogradation, meaning sauces and gels remain smooth and stable rather than weeping liquid over time.
Best substitute
cornflour
Regular cornflour (cornstarch) is the closest substitute and works well in most applications. It lacks the freeze-thaw and long-term stability of modified versions, so sauces may weep or become lumpy if refrigerated and reheated.
Use 1 tbsp for every 1 tbsp — expect slightly less stability on reheating
saucesgraviescustardspie fillingsNot suitable for: freeze-thaw stable dishesNot suitable for: long-hold buffet sauces
Alternative
arrowroot
Arrowroot produces a very clear, glossy gel and thickens at lower temperatures than cornflour. It is more stable in acidic mixtures and freezes reasonably well, making it a good natural alternative to modified cornflour in clear sauces and fruit fillings.
Use 1 tbsp for every 1 tbsp
clear saucesfruit fillingsacidic disheslight graviesNot suitable for: dairy-based sauceshigh-heat prolonged cooking
What is modified cornflour called in other countries?
| Country | Name |
|---|---|
| Australia | modified cornflour |
| Canada | modified cornstarch |
| New Zealand | modified cornflour |
| United Kingdom | modified cornflour |
| United States | modified cornstarch |
Common names for modified cornflour
modified starchmodified food starchmodified maize starchmodified cornstarch