Arrowroot Powder
A digestible starch extracted from tropical tubers, valued for thickening acidic liquids and freezing well.
1 Tbsp Arrowroot = 8g • 1 Tsp Cornstarch = 1 Tsp Arrowroot
Arrowroot powder (also called arrowroot starch) is a gluten-free starch extracted from the rhizomes of Maranta arundinacea, a tropical tuber native to the West Indies. In culinary applications, it is a highly efficient thickening agent that behaves similarly to cornstarch. However, arrowroot possesses distinct advantages: it gelatinizes at a lower temperature, creates a perfectly clear and glossy gel, and maintains its thick structure when exposed to highly acidic ingredients like citrus juices or vinegar, which break down cornstarch. Furthermore, arrowroot does not lose its texture when frozen and thawed, making it the preferred thickener for frozen desserts and fillings.
In gluten-free baking, arrowroot is blended with heavy grain flours to lighten the texture and provide a delicate crumb. Unlike cornstarch, which can leave a starchy taste if undercooked, arrowroot has a completely neutral flavor. It must be cooked briefly over-heating or boiling arrowroot for too long will break down the starch molecules, causing the liquid to thin out completely.
Using arrowroot to thicken dairy-based sauces (like cheese sauces or gravies). Arrowroot reacts with the fats in dairy, turning the liquid into an unappealing, slimy, and stringy texture.
Widely available in natural food stores and baking aisles globally. Often preferred in paleo and grain-free recipe communities.
Best for thickening fruit pies, jellies, acidic sauces, glazes, and frozen desserts. Do not use in dairy-heavy recipes.
Replace 1 tablespoon arrowroot with 1 tablespoon cornstarch or 1 tablespoon tapioca starch.
Store in a cool, dry place in a tightly sealed container. Keep away from moisture to prevent clumping.