Best Arrowroot Starch Substitutes

Looking for the best arrowroot starch substitute? Explore our guide to find the best gluten-free alternatives such as cornstarch, tapioca starch, and potato starch. Learn how to make the substitutions for the best outcome.

Jump to:

• What is arrowroot starch?
• How to use
• What is a good substitute for arrowroot?
• Tips
• FAQs
• Conclusion

What is arrowroot starch?

Arrowroot starch (Maranta arundinacea) is made from the dried and finely ground starch of the root of the arrowroot plant. The white powdery substance created by these tropical plants is tasteless and odorless.

The flavorless powder is used as a thickening and binding agent in cooking and an excellent substitute for cornstarch.

Is there a difference between arrowroot starch and arrowroot flour?

The names arrowroot starch, arrowroot flour, and arrowroot powder can be used interchangeably because they refer to the same thing.

How to use

There are several uses for arrowroot powder in gluten-free cooking and baking from sweet to savory recipes.

This gluten-free alternative flour works well as a great substitute for those with corn allergies and who need to avoid cornstarch. It is also a great option for those with Celiac disease or gluten sensitivities.

The neutral-tasting white powder also withstands acidic ingredients. And a little bit goes a long way! This makes it great for fruit pie fillings, jams, and jellies.

It has the thickening power of wheat flour but lacks gluten. It is a great thickener for puddings, sauces, soups, homemade ice cream, pies, and cookies.

Unlike wheat flour which needs high temperatures to activate, arrowroot does not need the use of high heat and can be used at a lower temperature to activate in cooking. It should be added as a thickening agent at the end of cooking to not break down the starch.

What is a good substitute for arrowroot?

Arrowroot starch is a popular ingredient in many recipes as a thickener, binder, and ingredient in gluten-free baking. However, if you don't have it on hand, there are several substitutes you can use.

Here are some of the best substitutes based on weight, texture, and ability to bind and thickening properties:

1. Cornstarch 

Cornstarch is the most common substitute for arrowroot. An almost perfect substitute, it has a similar texture and can be used in the same ratio. However, it doesn't work well with acidic liquids and can make the dish cloudy.

To substitute, use it in a 1:1 ratio in most recipes; one teaspoon of cornstarch for one teaspoon of arrowroot starch.

Here's how to substitute cornstarch for arrowroot starch:

1. Add the cornstarch to the recipe in the same way that you would add arrowroot starch. For example, if it is called for as a thickener for a sauce, mix the cornstarch with a small amount of cold water to create a slurry before adding it to the sauce.
2. Cook the recipe according to the instructions, and adjust the consistency as needed. If the recipe is too thick, you can add a little more liquid. If it's too thin, you can add a little more cornstarch.

2. Potato starch

Potato starch, not to be confused with potato flour, is a good substitute as it has a similar texture and thickening ability. It works well in sweet and savory dishes, especially in soups, sauces, and gravies, and is also gluten-free.

To substitute, use it in a 1:1 ratio.

Here's how to substitute potato starch:

1. Add the potato starch to the recipe in the same way that you would add arrowroot. For example, if it is called for as a thickener for a sauce, mix the potato starch with a small amount of cold water to create a slurry before adding it to the sauce.
2. Cook the recipe according to the instructions, and adjust the consistency as needed. If the recipe is too thick, you can add a little more liquid. If it's too thin, you can add a little more potato starch.

3. Tapioca starch 

Tapioca starch (also known as tapioca flour or tapioca powder) is another gluten-free option that works well as a thickener and a binder. It has a neutral taste and a slightly gummier texture but works well in most recipes.

To substitute, use it in a 1:1 ratio.

1. Add the tapioca starch to the recipe in the same way that you would add arrowroot starch. For example, if the recipe calls for arrowroot as a thickener for a sauce, mix the tapioca starch with a small amount of cold water to create a slurry before adding it to the sauce.
2. Cook the recipe according to the instructions, and adjust the consistency as needed. If the recipe is too thick, you can add a little more liquid. If it's too thin, you can add a little more tapioca starch.

4. Rice flour

Rice flour can be used as a substitute in some recipes. However, it has a slightly grainy texture and may not work well in all dishes.

To substitute, if the recipe calls for 1 tablespoon of arrowroot starch, use 2 tablespoons of white rice flour.

1. Add the white rice flour to the recipe in the same way that you would add arrowroot starch. If the recipe calls for it as a thickener for a sauce, mix the white rice flour with a small amount of cold water to create a slurry before adding it to the sauce.
2. Cook the recipe according to the instructions, and adjust the consistency as needed. If the recipe is too thick, you can add a little more liquid. If it's too thin, you can add a little more white rice flour.

5. Cassava flour 

Cassava flour is a gluten-free flour from the cassava root. It has a similar texture and is often used in gluten-free baking as a thickener. Like arrowroot powder, it is also grain-free, paleo, and Whole30 friendly.

To substitute, if the recipe calls for 1 tablespoon of arrowroot starch, use 2 tablespoons of cassava flour.

1. Add the cassava flour to the recipe in the same way that you would add arrowroot starch. If it calls for it as a thickener for a sauce, mix the cassava flour with a small amount of cold water to create a slurry before adding it to the sauce.
2. Cook the recipe according to the instructions, and adjust the consistency as needed. If the recipe is too thick, you can add a little more liquid. If it's too thin, you can add a little more cassava flour.

Tips

• Arrowroot powder has a higher starch content than its substitutes. In terms of starch content, cornstarch, and tapioca starch have the closest percentage of starch. 
• You can find arrowroot as well as its substitutes in the baking aisle or the gluten-free section of the grocery store or online.

FAQs

Conclusion

Arrowroot starch is a versatile ingredient commonly used as a thickener in recipes. However, if you are looking for a substitute due to dietary restrictions or unavailability, there are many alternatives to consider. Cornstarch, tapioca starch, potato starch, white rice flour, and cassava flour are all viable substitutes, each with its own unique properties and characteristics.

When choosing a substitute, consider the starch content, texture, and flavor profile required for your recipe. With the right substitution, you can achieve the same desired results while accommodating different dietary needs or ingredient availability.