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7 Top Arrowroot Powder Substitutes: Blend with Taste

Finding a perfect substitute for arrowroot powder might feel like a treasure hunt. We’ve all had that moment. You’re mid-recipe and realize you’re out of arrowroot powder.

No need to pause your cooking. Alternatives exist, and they’re right in your pantry. Our team tested various options, seeking out those that blend seamlessly with every dish. Cornstarch, for instance, is a standout, with studies showing it offers a comparable thickening power for sauces and soups.

Sharing our trials, we hit upon seven solid choices. Each brings its unique twist, ensuring your meals never fall flat. We aim to guide you through, ensuring a smooth swap every time.

7 Easy Substitutes for Arrowroot Powder

While arrowroot powder is a popular thickening agent for sauces, soups, and baking, there are plenty of other ingredients that can achieve similar results. Here are our top seven picks for substitutes for arrowroot powder:

SubstituteTasteTextureRatioSuitable Dishes
CornstarchNeutralSmooth1:1Sauces, Gravies, Puddings
Tapioca StarchMildChewy1:1Pies, Puddings, Baked Goods
Potato StarchNeutralFine1:1Baking, Thickening Soups
Rice FlourMildLight1:1Baking, Coating for Frying
Cassava FlourNeutralFine1:1Baking, Thickening Soups
Wheat FlourNeutralVariable1:1Baking, Thickening Sauces
Almond FlourNuttyGrainy1:1Baking, Coating for Frying

1 – Cornstarch

Cornstarch is the go-to for thickening, just like arrowroot. We find it swaps in easily; use it 1:1.

It blends well in sauces and soups, making no lumps. Cornstarch is clear and glossy when cooked, unlike the slightly cloudy result from arrowroot.

We often use it for that perfect pie filling. It’s cheaper too. Good for our pockets.

For those looking into more baking swaps, check out effective cornstarch substitutes.

2 – Tapioca Starch

Tapioca starch makes stuff thick. We swap it 1:1 with arrowroot. Works great in a pinch.

It’s got this knack for keeping things smooth, no clumps. Perfect for gooey, glossy sauces.

Plus, it’s a star in baking too. Gives desserts a chewy texture we’re all about.

And it’s wallet-friendly, saving us a few bucks here and there. For those keen on other baking essentials, this guide on finding substitutes for tapioca starch might save your bake day.

We’ve personally seen it work wonders where arrowroot stood before.

3 – Potato Starch

Potato Starch thickens quickly, so we watch it closely. Swapping it with arrowroot is easy, go 1:1.

It’s less shiny, giving a matte finish to sauces.

We’ve noticed it’s stellar in soups, keeping them light without altering flavors much. Cheaper, too, so our wallets thank us.

For those swapping out potato starch next, this guide on choosing the right potato starch alternatives might help.

Our gravy turned out smooth, no graininess. Just remember, it cooks faster.

4 – Rice Flour

Rice flour is our go-to for a smooth thickening. We swap it 1:1 with arrowroot. It’s lighter than you’d think, giving a delicate texture to sauces and fillings.

It doesn’t make things glossy, rather keeps them earthy and real. Perfect for those recipes needing a tender touch.

In our baking stints, it lent a subtle, non-intrusive flavor. Cheaper too, letting us save some dough.

Check out this guide on alternatives to rice flour if you’re scouting for other options.

5 – Cassava Flour

Cassava flour is where it’s at for gluten-free cooking. We swap it 1:1 with arrowroot. Just made a batch of cookies, and guess what? Couldn’t tell the difference.

It’s thicker, so we use it sparingly in sauces. Gave a nice, hearty thickness without being goopy. Plus, it’s affordable. Our wallets were pretty happy about that.

Tried it in bread, worked like a charm. Kept it light, airy, with a subtle earthiness. Definitely a keeper for our gluten-free recipes.

6 – Wheat Flour

Wheat flour thickens things up, just like arrowroot. It’s a straight swap, 1:1 ratio. This flour makes sauces a bit heavier, perfect for a richer feel.

We once swapped it in gravy, and the texture got way more luxurious. Thicker sauces, without losing flavor. It’s a solid choice for baking too, giving pies that hearty thickness.

Wheat flour comes in handy, and it’s budget-friendly. Saves us some cash on every shop.

It does the job well, especially when we’re out of arrowroot. Kept our meals on point, no stress.

7 – Almond Flour

Almond flour, a perfect 1:1 switch for arrowroot. It adds a nutty flair without overpowering. We found it thickens well, although it’s a tad more absorbent.

Just used it in pancakes, and the result? Amazingly fluffy. It’s great for those looking for gluten-free options.

A bit pricier, yet worth every penny for the quality it brings to the table.

For friends wanting to keep their baking top-notch, peep these great almond flour alternatives.