Arrowroot: the easy, gluten-free thickener you should know

If you've ever wanted a glossy, neutral thickener that works with fruit sauces and gluten-free baking, arrowroot is the small pantry hero you need. Made from the root of tropical plants, arrowroot is a fine white starch that thickens liquids quickly, gives a clear finish, and won't add a starchy taste.

Use a slurry — mix arrowroot powder with cold water before adding to hot liquid. That stops lumps. Add the slurry near the end of cooking and heat just until the sauce thickens. Boiling too long breaks the starch down and the sauce can thin again. For most sauces, start with about 1 teaspoon of arrowroot per cup of liquid and adjust until you get the texture you want.

How does arrowroot differ from cornstarch or tapioca? Compared with cornstarch, arrowroot gives a glossier, clearer result and works well with acidic ingredients like lemon or vinegar. It also survives freezing and thawing better than cornstarch. Tapioca (from cassava) is chewier and can be gummy if overused; arrowroot stays silky. If you’re swapping cornstarch for arrowroot, use slightly less arrowroot—the thickening power is a bit stronger.

Cooking with arrowroot

Use arrowroot for sauces, pie fillings, puddings, gravies, and fruit compotes. It's great for fruit pies because it won't cloud the filling and it sets into a clear gel. For dairy sauces, add arrowroot late and avoid prolonged boiling to keep the sauce smooth. For baked goods, blend arrowroot into a gluten-free flour mix to improve texture—about 1–2 tablespoons in a cup of flour can lighten crumb without changing flavor.

Want a quick tip? Heat the liquid first, then stir in the cold arrowroot slurry off the heat until you reach the desired thickness. That gives you fast results and prevents the starch from breaking down.

Non-food uses & storage

Arrowroot isn't just for cooking. People use it as a talc-free body powder, in homemade deodorants, and in some natural cosmetics because it absorbs moisture and feels silky on skin. It's gentle and usually safe for sensitive skin, but test a small patch first.

Store arrowroot in an airtight container in a cool, dry place. It keeps well—often a year or two—if kept away from heat and moisture. Avoid using wet spoons; moisture will make it clump.

A few warnings: allergies to arrowroot are rare, but check for reactions if you have plant sensitivities. Don't overcook arrowroot-thickened sauces. If your sauce becomes thin, remove it from heat and re-add a fresh slurry to recover the texture.

Substitution tip: swap arrowroot for cornstarch about 1:1, then reduce if it gets too thick. For sauces that will be reheated, add a bit of flour or xanthan gum for lasting hold. Avoid long hard boils with arrowroot. Try it on fruit sauces and baby food.

With a little practice, arrowroot becomes a go-to ingredient for clear, silky sauces and better gluten-free baking. It's cheap, easy to store, and worth trying if you want cleaner-looking, tastier results.