How Much Flour to Substitute for Arrowroot Flour
Works for baking, sauteing, and frying. Flour comes across milder than Arrowroot Flour.
How much flour equals one Arrowroot Flour?
Use 2 tbsp flour per 1 tbsp arrowroot, cooked in fully to avoid a raw taste.
Health notes
Compared with Arrowroot Flour, Flour has: more fat (1g vs 0.1g per 100g in Arrowroot Flour), more protein (10.3g vs 0.3g per 100g in Arrowroot Flour), and less carbs (76.3g vs 88.2g per 100g in Arrowroot Flour).
Using flour as an arrowroot flour substitute in baking
Use 2 tbsp flour per 1 tbsp arrowroot in pies and fillings; cook a bit longer, sets cloudier and softer.
Other cooking methods
- Sauteing
2:1 in pan sauces; cook out raw taste first, thickens duller and pastier than arrowroot.
- Frying
2:1 for glazes; sets matte instead of glassy, with a faint floury taste if undercooked.
- Slow Cook
2:1 added early so it cooks through; gives a heartier, less glossy body to stews.
- Steaming
2:1 in puddings and custards; texture turns denser and less clear than with arrowroot.
- Drinks
2:1 for thickening warm drinks or syrups; must be cooked through to avoid a raw taste.
Methods to avoid (2)
- Grilling
Not recommended: no liquid to thicken and flour scorches on direct heat.
- Raw Cold
Not recommended: raw flour tastes chalky and won't thicken without cooking.
FAQ
- How much flour equals one Arrowroot Flour?
Use 2 tbsp flour per 1 tbsp arrowroot, cooked in fully to avoid a raw taste.
- Can I substitute flour for Arrowroot Flour in baking?
Yes. Use 2 tbsp flour per 1 tbsp arrowroot in pies and fillings; cook a bit longer, sets cloudier and softer. Not recommended: no liquid to thicken and flour scorches on direct heat.
- How much flour to use as an arrowroot flour substitute?
Slightly floury taste if undercooked; simmer a few extra minutes to cook it out.
- How does the flavor change when substituting Flour for Arrowroot Flour?
Flour comes across milder than arrowroot flour.
- How does texture change when substituting Flour for Arrowroot Flour?
Flour sets cloudy, matte, and slightly pasty instead of glossy and clear.
- What else should I know about substituting Flour for Arrowroot Flour?
For gravies, stews, and warm sauces. Expect a duller, thicker, less glossy result instead of a clear gel. Skip fruit pie fillings and cold desserts where cloudiness shows and clarity matters. Fine for everyday gravies and casseroles where opacity isn't an issue.
- What still works when substituting Flour for Arrowroot Flour?
Flour still works as a thickener.
- What won't work when substituting Flour for Arrowroot Flour?
Flour won't work as a texture.
- How well does Flour match Arrowroot Flour?
Flour is okay on structure, good on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Flour for Arrowroot Flour?
Flour has about x10 more fat, x8 more sat. fat, and x34 more protein. Overall, calories is similar.