What Is Arrowroot flour and How Can I Use It?
Wondering what to do with arrowroot flour? This guide covers how to pick it, cook it, store it, and swap it, plus 91 recipes to put it to work.
Key Points
- Clear, glossy thickener with more power than flour; use about 2 teaspoons per tablespoon of flour.
- Always slurry with cold liquid first, then add off the boil to avoid lumps.
- Thickens near 160 to 170°F (70 to 75°C); prolonged boiling makes it thin out.
- Tolerates acidic fruit fillings well, but turns dairy sauces slimy; use cornstarch there.
- Store dry in a sealed jar; pure starch keeps two to three years.
What is arrowroot flour?
Arrowroot flour is a fine white starch ground from the roots of the arrowroot plant, and despite the name it behaves like a thickener, not a baking flour. It is one of the cleaner-tasting starches you can keep on the shelf.
Cooks reach for it when they want a sauce or fruit glaze that turns out glossy and almost see-through rather than cloudy. It thickens at a lower temperature than wheat flour and sets up clear, which is why it shows up in fruit fillings and delicate pan sauces.
See the flour hub for how it sits alongside the wheat flours.
Thickening With Arrowroot
Always make a slurry first. Stir the powder into a little cold water or juice until smooth, then whisk that into the hot liquid off a hard boil. Dropping dry arrowroot straight into a simmering pot is the fast way to a lumpy sauce that never recovers.
It has more thickening power than wheat flour, so you need less: roughly 2 teaspoons of arrowroot for every tablespoon of flour a recipe calls for.
The catch is heat. Arrowroot thickens fast, near 160 to 170°F (70 to 75°C), then breaks down and thins if you hold it at a rolling boil or stir it too long. Add it at the end, warm through, and pull the pan.
Where It Works Best
Arrowroot is the right call for acidic, bright dishes. It tolerates the lemon and fruit acids that make cornstarch weep, so it sets clear fruit glazes and cobbler fillings like Apple-Cranberry Cobbler and Cape Cod Cranberry-Blueberry Crisp.
It also gives stir-fry sauces a quick, clinging gloss, as in Crab with Snow Peas.
The big mistake is using it with dairy. Arrowroot turns milk and cream sauces slimy and stringy, so reach for flour or cornstarch there instead. It is also a poor choice for anything you plan to simmer a long time or boil hard, because the thickening simply unravels.
Substitutes
Cornstarch is the closest stand-in, swapped about one-for-one, though it sets cloudier and needs a full boil to lose its raw taste.
All-purpose flour works in a pinch at roughly double the amount, but it muddies the color and adds a faint pasty note. Tapioca starch is the better match when you want the same clarity and acid tolerance.
If a recipe needs to be reheated or held hot, lean on cornstarch, which holds up to sustained heat far better than arrowroot does.
Buying and Storing
Arrowroot is sold as a fine, bright-white powder, often labeled arrowroot starch or arrowroot powder. Look for a pure product with nothing added; the powder should feel silky and slip between your fingers.
Kept dry in a sealed jar away from heat and humidity, it lasts a long time, easily two to three years, since pure starch has no oils to go rancid. Its enemy is moisture, which makes it clump, so a tight lid matters more than the cupboard you pick.
Nutrition
Nutrition Facts
Serving Size 1 cup (128g)Quick facts
Where to find arrowroot flour: Arrowroot flour is usually found in the baking supplies section or aisle of the grocery store or supermarket.
Food group: Arrowroot flour is a member of the Cereal Grains and Pasta US Department of Agriculture nutritional food group.
- In Chinese
- 藕粉
- British (UK) term
- Arrowroot flour
- en français
- farine d'arrow-root
- en español
- harina de arrurruz
How much does arrowroot flour weigh?
| Amount | Weight |
|---|---|
| 1 cup | 128 grams |
Related
Cereal Grains and Pasta
Recipes using arrowroot flour
There are 91 recipes that contain this ingredient.
Pumpkin or Squash Pie
Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.
Chunky Apple Spice Muffins
Whole wheat bran muffins loaded with diced Granny Smith apples, warming spices, and unsweetened applesauce. A high-fiber breakfast or snack muffin with no eggs or dairy.
Chocolate Pancakes with Chocolate-Raspberry Sauce
Chocolate Pancakes with Chocolate-Raspberry Sauce recipe
Paleo Pumpkin Cornbread
Substituting corn meal with coconut flour and adding pumpkin and coconut palm sugar is the perfect way to bake a flavorful, hearty alternative to traditional cornbread. This side dish will add even more comfort food to your paleo Thanksgiving meal.
Sweet & Sour Vegetables
The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.
Wheat Free Healthy Pancakes
Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.
Peach Strudel with Vanilla Sauce
It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.
Roast Beef in the Clay Pot
Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.
Banana Bread (No Milk or Wheat)
Gluten-free dairy-free banana bread made with amaranth or brown rice flour, arrowroot, mashed bananas, honey, and ground nuts. A wholesome allergy-friendly loaf with no wheat or milk.
Wonderful Millet Vegetable Balls
Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.
Ann's Strawberry Angel-Food Cake with Sauces-Pt1
Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe
Apple Soup
Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.
Crab with Snow Peas
Quick stir-fried crab with crisp snow peas, water chestnuts, garlic, and white wine over rice. A light, fresh Asian-inspired seafood dinner ready in 30 minutes.
Soybean Burgers
Hearty soybean burgers with eggplant, oats, wheat germ, and garlic, served with a homemade mushroom tamari gravy. A from-scratch vegetarian patty with serious substance.
Creamy New York Cheesecake (Ovo Lacto)
Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.
Walnut Cream Dessert with Chocolate Sauce
An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.
Potato Tikki with Almond-Cilantro Chutney
Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.
Scallops with Snow Peas
Stir-fried scallops with snow peas in a light miso and garlic sauce thickened with arrowroot. A quick, clean-flavored seafood stir-fry ready in 15 minutes.
Savoury Mushroom Sauce
Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.
Swiss Cucumber Soup
Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.
Raspberry Fuchsia Soup
Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.
Lamb with Honey & Almonds
Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.
N.Y.Cima Roll
A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.
Pheasant Veronique
Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.
The Creamiest Tofu Cheesecake in the World
A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.
Curried Snow Crab Claws
Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.
Hunters Pheasant
Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.
Groundnut Sauce
Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.
Chicken Czardas
Chicken Czardas with sliced chicken breast, mushrooms, and onions in a creamy yogurt-paprika sauce with sherry, served over noodles. A lighter take on Hungarian chicken.
Peach Soup
Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.
Red Wine, Tomato & Rosemary Sauce
Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.
Mahogany Duck
An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.
Eggs Curry
Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.
Toasted Sesame Sauce
Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.
Poke
Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.
Toasted Cashew Sauce
Toasted cashew sauce blended with garlic, fresh ginger, soy sauce, and a touch of cayenne. A creamy dairy-free, vegan sauce for grain bowls, steamed vegetables, and roasted mains.
Red Pepper Garlic Sauce
Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.
Apple-Cranberry Cobbler
Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.
Blackberry & Apple Crumble Cake
A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.
Oysters & Bacon Soubise
Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.
Aromatic Pheasant
Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.
Crillo De Pollo
Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.
Rice Waffles with Fruit Sauce
Gluten-free rice flour waffles lightened with whipped egg whites and folded with cooked rice for a crisp, hearty bite. Spiced with cinnamon and nutmeg, then topped with a strawberry-yogurt sauce.
Bourride a la Toulonaise
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
Yellow Mung Bean Pudding
Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.
Venison with Currants & Chanterelle Mushrooms
Slow braised venison with current and earthy Chanterelle mushrooms.
Mahogany Wings
Mahogany wings marinated overnight in a glossy plum sauce and teriyaki glaze with brown sugar, Worcestershire, garlic, and ginger. Baked crispy at high heat for a sticky, lacquered finish.
Braised Kosher-Cut Short Ribs
Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.
Fresh Mushroom Soup
Fresh mushroom soup with butter-seared mushrooms, sweet onion, and skim milk thickened with arrowroot. A lighter, creamier take on the canned standby in under 30 minutes.
