Arrowroot Powder
Arrowroot powder is a fine, gluten-free starch extracted from the rhizomes of the Maranta arundinacea plant. It's used almost exclusively as a thickener, prized for setting into a clear, glossy gel rather than the cloudy, opaque finish cornstarch can leave, and for thickening at a lower temperature than flour or cornstarch require.
Buying tips
Look for pure arrowroot powder with no additives or fillers listed; some blends stretch it with cornstarch or tapioca to cut cost. It should look like a very fine, pure white powder with no gray tint or gritty texture.
Substitutes
Cornstarch — 1:1
The closest everyday substitute for thickening sauces and pie fillings, though it turns slightly cloudy and breaks down faster with prolonged acid or freezing.
Tapioca starch — 1:1
Also produces a clear, glossy thickened liquid; works especially well in fruit pie fillings and freezes better than cornstarch.
Potato starch — 1:1
Thickens quickly at a low temperature like arrowroot, but breaks down faster under long simmering, so add it near the end of cooking.
All-purpose flour — 2:1 (use double the flour)
Needs to be cooked longer to lose its raw taste and gives an opaque, matte finish instead of a clear gel; not suitable for gluten-free cooking.
Storage
Keep arrowroot powder in an airtight container in a cool, dry pantry away from light and moisture. It doesn't spoil in the way fresh food does, but it can clump if exposed to humidity, and stays at peak thickening strength for about 2 to 3 years.
How to use
Whisk arrowroot with a small amount of cold water or stock to form a slurry before adding it to hot liquid; adding it dry causes lumps. It thickens at a lower temperature than cornstarch (around 145°F) and turns clear and glossy almost immediately, so pull the pan off heat as soon as it thickens since prolonged boiling breaks the gel back down into a thin liquid. It's a common choice for fruit sauces, glazes, stir-fry sauces, and dairy-based sauces that need to stay glossy rather than pasty.
What it pairs with
Works well in fruit-based sauces and glazes (berry coulis, stir-fry glazes with soy and citrus), and in dairy sauces like custards or cream-based gravies where a cloudy finish would be noticeable.
Nutrition
Arrowroot powder is nearly pure starch, contributing about 30 calories per tablespoon with no protein or fat. It's naturally gluten-free and grain-free, making it a common thickener in paleo and gluten-free recipes.
FAQ
Can arrowroot powder replace cornstarch in baking?
For thickening pie fillings and sauces, yes, at a 1:1 ratio. For baked goods that rely on cornstarch for structure, like some cookies, results can be slightly more delicate since arrowroot doesn't set as firmly once cooled.
Why did my arrowroot-thickened sauce turn thin again?
Arrowroot breaks down if boiled too long or reheated after it has already set. Add it near the end of cooking, bring just to a simmer, and avoid reboiling leftovers vigorously.
Is arrowroot powder the same as arrowroot flour?
Yes, the two names refer to the same product; both describe the dried, ground starch from the arrowroot plant's rhizome.
Can arrowroot powder thicken dairy-based sauces?
Yes, and it does this better than cornstarch, which can give milk-based sauces a slightly chalky aftertaste. Arrowroot leaves dairy sauces smooth and glossy.
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