Baking essentials · Starches

Arrowroot

Neutral, glossy starch from tropical tubers; thickens at low heat and tolerates acid, but goes slimy with dairy.

Also called: arrowroot powder, arrowroot starch

What it is

Arrowroot is starch extracted from the rhizomes of Maranta arundinacea and similar plants. It thickens at a lower temperature than cornstarch, stays clear and glossy, and handles acidic fruit sauces well. It breaks down with long cooking and turns slimy in dairy sauces. Some products sold as arrowroot are actually tapioca starch.

How it’s used

Glazing fruit tarts
Thickening fruit sauces and sweet-and-sour sauces
Gluten-free baking
Infant biscuits and puddings

Characteristics

Texture: Fine, squeaky powder.
When cooked: Mix into cold liquid, stir into hot liquid off the boil and serve soon.
Sold as: powder
Cooking uses: Used for thickening, Suitable for baking
Common in: Caribbean, British, International

Storage

Pantry-stable. Airtight and dry.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Naturally gluten-free.

Nutrition per 100 g

Energy: 357 kcal
Protein: 0.3 g
Carbohydrate: 88.15 g
Fat: 0.1 g
Fibre: 3.4 g
Sugars: — g

USDA FoodData Central: Arrowroot flour.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Tapioca starch — 1:1 in most uses.
Cornstarch — 1:1 by volume; needs a boil and is cloudier.

Related ingredients

Recipes with arrowroot

No recipe in the catalogue uses it yet.