Cornstarch is widely used in cooking and baking.

It’s a pure starch powder that is extracted from corn kernels by removing all of their outer bran and germ, leaving behind the starch-rich endosperm.

In the kitchen, it has a range of uses. When starch is heated, it’s very good at absorbing water. So it’s most often used as a thickener for stews, soups and gravies.

It’s also often favored by those with celiac disease, as it’s derived from corn (not wheat), making it gluten-free.

However, cornstarch is not the only ingredient that can be used as a thickener. This article explores the ingredients you can use instead.