Arrowroot: what it is and why you might want it in your pantry

Arrowroot is a fine white starch made from the roots of several tropical plants (often Maranta or similar). It’s neutral in taste, gluten-free, and gives sauces a clear, glossy finish. If you want a smooth gravy, a shiny fruit filling, or a gentle thickener for baby food, arrowroot is a great go-to.

How to use arrowroot in cooking

For most sauces and soups, make a cold slurry first: mix arrowroot powder with an equal amount of cold water. A good starting point is one tablespoon of arrowroot mixed with one tablespoon of cold water for each cup of liquid you want to thicken. Stir the slurry into the warm liquid and heat gently until it thickens—this usually takes just a minute. Avoid boiling: prolonged high heat breaks down the starch and thins the sauce again.

Arrowroot works especially well with acidic liquids (think lemon or vinegar-based sauces) where cornstarch might fail. It also keeps clarity and texture after freezing, so it’s handy for make-ahead meals and pie fillings. If you’re thickening dairy-based sauces, add the slurry near the end and warm slowly to prevent a slimy texture.

Want to use arrowroot in baking? It’s often used as part of a gluten-free flour blend or added to recipes to improve tenderness and bind crumbs. Use it as a partial replacement for cornstarch in recipes like cookies or cakes for a softer crumb.

Substitutes, measurements, storage and practical tips

Need a swap? Use cornstarch 1:1 as a substitute in most recipes. Tapioca starch and potato starch are also close matches—use roughly the same amount. Keep in mind each starch behaves slightly differently: arrowroot gives the clearest finish and works better with acidic liquids and in freezing; cornstarch thickens faster but can look cloudy and break down after freezing.

Quick troubleshooting: if your sauce becomes too thin after boiling, remove from heat and whisk in a little more slurry off the heat. If it’s lumpy, strain it and try again with smaller additions of slurry. For very thick textures, add arrowroot a little at a time—it builds fast.

Storage is simple: keep arrowroot in an airtight container in a cool, dry place. It lasts about two years if kept dry. Use dry measuring spoons (moisture causes clumping) and always mix with cold water before adding to hot liquids.

Finally, if you’re cooking for a baby or someone with a sensitive stomach, arrowroot is traditionally used as a gentle food binder. It’s not a medicine, but many people prefer it for plain, easy-to-digest meals.

Try arrowroot when you want a clear, glossy sauce, a gluten-free thickener, or a freeze-stable filling. Once you know the slurry trick and the heat limits, it’s an easy ingredient to rely on.