Finding a perfect substitute for arrowroot powder (a fine white starch derived from the tropical arrowroot plant, Maranta arundinacea) might feel like a treasure hunt.
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, making sure your meals never fall flat.
We aim to guide you through, making sure 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:
| Substitute | Taste | Texture | Ratio | Suitable Dishes |
| Cornstarch | Neutral | Smooth | 1:1 | Sauces, Gravies, Puddings |
| Tapioca Starch | Mild | Chewy | 1:1 | Pies, Puddings, Baked Goods |
| Potato Starch | Neutral | Fine | 1:1 | Baking, Thickening Soups |
| Rice Flour | Mild | Light | 1:1 | Baking, Coating for Frying |
| Cassava Flour | Neutral | Fine | 1:1 | Baking, Thickening Soups |
| Wheat Flour | Neutral | Variable | 1:1 | Baking, Thickening Sauces |
| Almond Flour | Nutty | Grainy | 1:1 | Baking, 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 (by volume).
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 (extracted from cassava root, Manihot esculenta). 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 (made from the tuber of Solanum tuberosum). 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.
Our gravy turned out smooth, no graininess; for equipment options that give similar texture try potato ricer replacements for fine mashes.
4 - Rice Flour
Rice flour is our go-to for a smooth thickening (made from finely milled white rice). 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, including brown rice syrup options for sweet baking.
5 - Cassava Flour
Cassava flour is where it's at for gluten-free cooking (made from whole cassava root, Manihot esculenta). 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; find cassava flour swaps for gluten-free baking.
6 - Wheat Flour
Wheat flour thickens things up, just like arrowroot (from ground Triticum aestivum kernels). 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; try whole wheat flour swaps for baking.
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 (made from finely ground blanched almonds). 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; if you need complementary fats, see almond oil alternatives for baking and dressings.
A bit pricier, yet worth every penny for the quality it brings to the table.
Frequently Asked Questions
Yes, cornstarch is a suitable alternative for arrowroot powder, but it may not be as effective at thickening at lower temperatures.
Yes, tapioca starch works well as a substitute, providing a similar smooth texture when used in sauces and gravies.
Yes, potato starch is a great replacement for arrowroot powder in vegan recipes, offering a similar consistency.
Rice flour can be used as a thickening agent, but it may give a slightly grainy texture compared to arrowroot powder.
Yes, cassava flour can replace arrowroot powder, especially in thickening and binding applications.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
