There are a few workable stand-ins, depending on your recipe and texture goals:

• No-bake pies or glazes: Unflavored gelling agents (animal- or plant-based) can set fillings without heat, though the texture turns more gel-like.
• Cold dairy desserts: Instant pudding mixes thicken quickly but add sweetness and flavor.
• Cooked sauces or pies: Traditional starches (like cornstarch or tapioca starch) thicken when heated; textures and clarity can differ, and freezing may affect results.
• Small-volume thickening: A pinch of xanthan gum can go a long way; whisk in gradually.

Start with a small amount, stir well, and adjust slowly—results can vary by recipe.

It’s an instant thickener designed to work without boiling. When blended into cool liquids or mixed with fruit, it hydrates quickly to create a smooth, glossy texture that holds up well in the fridge and can perform reliably in no-bake pies, fruit glazes, and refrigerated desserts.

• How it helps: Builds body fast, resists weeping in the fridge, and maintains a clear finish.
• Quick tip: Pre-mix with sugar or a dry ingredient to help prevent clumping, then whisk into your mixture a bit at a time.
• Best use: Chill-set or lightly heated recipes rather than high-heat processing.

You can shop it online and in many stores:

• Online: Search for the product name on Walmart.com and use category filters like Baking Ingredients. Check product details to confirm it’s the instant type.
• Pickup & delivery: Add it to your cart and choose curbside pickup or delivery where available.
• In store: Look in the baking ingredients section near starches and thickeners. Availability can vary by location.

If you don’t see it, try alternate spellings (e.g., “clear gel/clear jel”) or set in-stock filters to find options in your area.

They’re related but not the same. Cornstarch needs heat to thicken and can turn cloudy or thin out with extended cooking, acidity, or freezing. The instant modified starch is designed to thicken cold or cool mixtures and often holds texture better during refrigeration and freeze/thaw cycles.

• Texture/appearance: Instant versions tend to give a clearer, glossier finish in chilled desserts.
• Use patterns: Cornstarch performs best when simmered; instant types work without boiling.
• Swapping: Measurements aren’t 1:1. Add a little at a time and adjust to reach your preferred consistency.

Amounts can vary by recipe and desired thickness, so it’s helpful to start small and build up. A practical approach:

1. Combine dry: Stir the thickener into the sugar or other dry ingredients first to reduce clumping.
2. Add gradually: Sprinkle into your mixture while whisking or toss with fruit evenly.
3. Let it hydrate: Give it a few minutes to fully thicken before adding more.
4. Adjust: Add in small increments until you reach the texture you like.

This step-by-step method can help you dial in body and shine without over-thickening.