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Substitutes for Arrowroot Flour

Common substitutes for arrowroot flour are Cornstarch and Flour, with ratios below.

Thickener

Substitutes (2)

  • Cornstarch

    Good fit

    1:1

    BakingSauteingFryingSlow CookSteamingDrinks

  • Flour

    Okay with tweaks

    2:1

    BakingSauteingFryingSlow CookSteamingDrinks

FAQ

What else is Arrowroot Flour known as?

Arrowroot Flour is known as arrowroot powder, arrowroot starch, arrowroot, gluten free thickener, and maranta starch.

What is the texture like dry?
  • Fine, powdery white starch.
  • Feels silky and slightly squeaky between fingers, with no grit.
What is the texture like when heated?
  • Turns glossy, clear, and jelly-like when heated with liquid.
  • Smoother and less pasty than cornstarch.
How is Arrowroot Flour used in recipes?

Arrowroot Flour is a gluten-free starch used to thicken sauces, fruit fillings, and glazes to a clear, glossy finish. Mix with cold liquid before adding to hot dishes to prevent lumps. Works well with fruit desserts and delicate sauces where cloudiness would be a problem. Store in a sealed container, dry and away from moisture.

Does water content matter?

Arrowroot Flour has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Is Arrowroot Flour sensitive to heat?

Yes. Arrowroot Flour can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Sets custards and fruit pie fillings clear and glossy. Mix with cold liquid first to avoid clumps.

  • Sauteing

    Used to dust proteins before the pan for a light, crisp coating. Browns fast, watch closely.

  • Frying

    Coats meat or vegetables for a thin, crackly crust. Fries lighter and crisper than wheat flour.

  • Slow Cook

    Stir in near the end to thicken braises and stews. Add too early and it can break down.

  • Steaming

    Can thicken a sauce steamed alongside in a bowl, but it's an unusual use.

  • Drinks

    Used in small amounts to thicken fruit drinks or bubble tea syrups into a light gel.

Methods to avoid (2)
  • Grilling

    Not useful here, there's no liquid to thicken and it won't survive direct dry heat well.

  • Raw Cold

    Stays gritty and starchy uncooked. Needs heat to turn glossy and thicken anything.