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Arrowroot Flour
GrainsA fine white starch powder extracted from the arrowroot plant. Used as a thickener for sauces, gravies, puddings, and in gluten-free baking.
3 substitutes
Substitutes
Cornstarch
1:1
The most common swap. Use the same amount. Cornstarch creates a slightly cloudy sauce while arrowroot gives clearer results. Don't use in dairy-based sauces as it can become slimy.
✅Best for: sauces, gravies, pie fillings, stir-fries
⚠️Not for: dairy-based sauces
Tapioca, Pearl, Dry
2:1
Use 2 tbsp tapioca starch for every 1 tbsp arrowroot. Gives sauces a glossy finish and works well in fruit pies. Tolerates freezing better than cornstarch.
✅Best for: fruit pies, puddings, sauces
⚠️Not for: high-heat cooking
Potato Flour
1:1
Potato flour is heavier and denser. Works well as a thickener in soups and stews. Adds a mild potato flavor.
✅Best for: soups, stews, gravies
⚠️Not for: delicate sauces, clear sauces