Out of arrowroot powder and mid-recipe panic is setting in? Don’t worry! Luckily, this Arrowroot Powder Substitute guide has your back (and your sauce).
Ever find yourself halfway through a recipe when you realize you’re out of arrowroot powder? Been there. Luckily, there’s more than one solid arrowroot powder substitute that’ll get the job done (no grocery run or meltdown required). Whether you’re thickening a sauce, baking, or just following a Pinterest recipe to the letter, there’s probably a fix already in your pantry.
Arrowroot starch is one of those ingredients that feels fancy until you realize it’s basically just a gluten-free thickener. The good news? Lots of other everyday ingredients can work just as well. So before you throw in the towel (or worse, skip dessert), check out these easy swaps that’ll keep your recipe on track.
THE BEST ARROWROOT POWDER SUBSTITUTES (THAT ACTUALLY WORK)
1. CORNSTARCH
A super common thickener made from corn, and probably already sitting in your pantry.
Why it works: It thickens like a champ, which means it has a similar texture to arrowroot powder.
How to use it: Use 1 tablespoon of cornstarch for every 2 teaspoons of arrowroot powder.
Best for: Sauces, gravies, soups, and stir-fries—especially when you’re cooking at higher heat.
2. TAPIOCA STARCH (AKA TAPIOCA FLOUR)
A fine powder made from the cassava root, just like arrowroot, so it’s a close match.
Why it works: It thickens quickly and gives a smooth, glossy finish. So, it’s very arrowroot-y.
How to use it: Swap it 1:1 for arrowroot powder.
Best for: Pies, puddings, fruit fillings, and anything with a silky texture.
3. POTATO STARCH
A starchy powder made from, you guessed it, potatoes!
Why it works: It behaves similarly in recipes, especially when you need thickening power without gluten.
How to use it: Use 1:1 in place of arrowroot powder, but don’t let it boil too long—it can break down.
Best for: Creamy soups, sauces, and recipes where a neutral flavour is key.
4. ALL-PURPOSE FLOUR
The classic, everyday baking flour.
Why it works: It thickens well, though not quite as silky or light as arrowroot.
How to use it: Use 2 tablespoons of flour for every 1 tablespoon of arrowroot powder, but cook it a bit longer to get rid of that raw flour taste.
Best for: Hearty sauces, gravies, and casseroles. However, not ideal for delicate or clear dishes.
5. RICE FLOUR
Ground-up rice, often used in gluten-free baking and Asian cooking.
Why it works: It thickens well and stays stable, even when frozen or reheated.
How to use it: Use 1 tablespoon of rice flour for every 2 teaspoons of arrowroot powder.
Best for: Soups, stews, or dishes you plan to freeze and reheat.
6. XANTHAN GUM
A fermented sugar turned thickener. But remember, just a tiny bit goes a long way.
Why it works: It’s ultra-potent and great for gluten-free or keto-friendly recipes.
How to use it: Use just 1/8 teaspoon of xanthan gum for every 1 tablespoon of arrowroot powder.
Best for: Sauces, salad dressings, and low-carb baking.
7. PSYLLIUM HUSK POWDER
A fiber-rich powder made from the husks of plantain seeds (not the banana kind).
Why it works: It’s a great binding and thickening agent in gluten-free and low-carb recipes.
How to use it: Use 1/2 teaspoon of psyllium husk powder for every 1 tablespoon of arrowroot powder, and mix it with water before adding.
Best for: Keto baking, breads, and recipes that need structure more than shine.
FREQUENTLY ASKED QUESTIONS
It’s sometimes labeled as arrowroot starch or arrowroot flour but they all refer to the same thing. Just make sure it’s pure arrowroot, not a blend.
Arrowroot powder thickens liquids without making them cloudy, adds lightness to baked goods, and helps bind ingredients in gluten-free recipes. In fact, it’s a great go-to for glossy sauces and delicate textures.
Arrowroot powder is often used in gluten-free baking as a binder or to lighten up dense flours. Additionally, it can replace cornstarch or flour as a thickener or add softness to baked goods like cookies and cakes.
Yes, cornstarch is one of the best substitutes for arrowroot powder. Just use 1 tablespoon of cornstarch for every 2 teaspoons of arrowroot, and it’ll work well in most recipes, especially sauces and gravies.
Not really. Cream of tartar is acidic and used for stabilizing or activating baking soda (not for thickening) so it won’t work as an arrowroot powder substitute.
Pretty much! They’re not identical, but they’re close enough for most recipes. You can usually swap them 1:1, especially in baking and thickening.
Nope, not typically. Arrowroot is gentle on digestion and often used in recipes for sensitive stomachs, but it’s not a laxative unless you eat a ton of it (which… don’t).
It depends on the recipe, but generally: 1 tablespoon per cup of liquid for thickening. Or, in baking, follow recipe instructions—it’s often just a few teaspoons or tablespoons depending on what you’re making.
So there you have it—whether you’re thickening a stew, baking up a storm, or just trying to save tonight’s dinner, there’s an arrowroot powder substitute that’ll do the trick. No need to stress or abandon the recipe. Most of these swaps are pantry staples, and honestly, you might not even notice a difference. Crisis averted, meal saved, apron still (mostly) clean.
Next time you’re out of arrowroot starch, you’ll know exactly what to reach for (and how to use it like a pro!). After all, cooking is all about rolling with what you’ve got, and now your kitchen is officially backup-plan ready. Who knew being out of one ingredient could make you a substitution genius? Now, go forth and thicken with confidence.
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite arrowroot powder substitute I missed? Drop it in the comments — I’d love to hear!
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