No. 01
AmazonCornstarch
All-purpose thickening
The most practical first starch for gravy, stir-fry sauce, and pudding — slightly cloudy when cooked, gels around 195 °F, breaks down with long boiling.
View merchant pageBuying guide
Best starches for thickening sauces
Starches are not interchangeable in every sauce. This list ranks them by clarity, heat tolerance, texture, and pantry usefulness.
Picks
8 totalNo. 02
AmazonArrowroot powder
Clear sauces
Useful for glossy, transparent sauces — but it can thin if held over heat too long or boiled hard, and curdles with dairy.
View merchant pageNo. 03
AmazonTapioca starch
Fruit fillings
Adds glossy body and elasticity to fruit fillings, sauces, and some gluten-free bakes; freezes and reheats more cleanly than cornstarch.
View merchant pageNo. 04
AmazonPotato starch
High-thickening power
Strong thickening per gram and useful for gluten-free frying coatings; keep heat moderate to avoid a gummy mouthfeel.
View merchant pageNo. 05
King Arthur BakingInstant ClearJel
Pie filling
A modified cornstarch that thickens without heat, holds up to canning and freezing, and keeps fruit fillings sliceable instead of runny.
View merchant pageNo. 06
AmazonRice starch
Delicate texture
A mild starch for smooth, custardy sauces and some gluten-free baking blends — gentler texture than cornstarch.
View merchant pageNo. 07
AmazonKuzu starch
Traditional glossy thickening
A traditional Japanese starch for clean, glossy gentle sauces and macrobiotic-style cooking; pricier than cornstarch but very smooth.
View merchant pageNo. 08
AmazonInstant tapioca
Rustic fruit pies
Pre-cooked tapioca pearls for fruit filling — gives a glossy set without grinding, but leaves visible specks compared to tapioca starch.
View merchant pageCook's guide
- Cornstarch is the neutral default for quick sauces and stir-fry glazes.
- Arrowroot can thin if boiled hard or held too long.
- Tapioca starch gives glossy elasticity that is useful in fruit fillings but odd in some gravies.