Arrowroot powder is a kitchen gem. It’s a natural starch that thickens sauces, soups, and desserts without making them cloudy, and it’s a favorite in gluten-free cooking. I love using it when I want a glossy finish in fruit pies or a silky smooth gravy. But arrowroot isn’t always easy to find, and sometimes the pantry betrays you. If you’re halfway through a recipe and realize you’re out of arrowroot, don’t worry. There are several reliable substitutes that can step in and save the dish.
Why Use an Arrowroot Substitute?
Arrowroot is known for being light, flavorless, and effective at thickening at lower temperatures. It’s also great for people avoiding gluten or corn-based starches. If you’re out of it, the best substitute depends on what you’re cooking. For example, some swaps handle acidic dishes better, while others are perfect for baking.
1. Cornstarch
Cornstarch is the most common replacement for arrowroot. It thickens quickly and works in everything from gravies to puddings. Keep in mind that it gives a slightly cloudy look, unlike arrowroot’s clear finish. Use cornstarch in a one-to-one ratio, but add it toward the end of cooking to avoid breaking down the starch.
2. Tapioca Starch (Tapioca Flour)
Tapioca starch is a close match to arrowroot, both in texture and gluten-free quality. It adds a glossy shine to sauces and pie fillings, making it one of my personal go-to substitutes. You can usually swap it in equal amounts, though it can make some sauces a little chewier if overused.
3. Potato Starch
Potato starch is another excellent gluten-free option. It has a neutral flavor and works well in soups, sauces, and baked goods. Like arrowroot, it thickens at lower temperatures, so it’s a great stand-in. Replace it measure for measure, but avoid prolonged boiling, as it can lose its thickening power.
4. Rice Flour
Rice flour is slightly grainier but still works nicely in soups and stews. It’s also a good option for breading or frying, where arrowroot might have been used to create a crisp coating. To thicken, use a little more rice flour than arrowroot—about 1 ½ teaspoons for every teaspoon of arrowroot.
5. All-Purpose Flour
Flour is a classic thickener, though it’s heavier and less refined than arrowroot. It’s best used in gravies, stews, and creamy sauces. You’ll need to use about twice as much flour as arrowroot, and be prepared for a cloudy finish. To avoid lumps, make a roux or slurry before adding it to your dish.
6. Xanthan Gum
If you’re cooking gluten-free, xanthan gum can be a powerful alternative. It’s highly concentrated, so you only need a tiny amount—usually 1/8 teaspoon to replace a full teaspoon of arrowroot. It works well in salad dressings, sauces, and gluten-free baking. I’ll warn you though, it’s easy to overdo it, so measure carefully.
7. Kudzu (Kuzu) Starch
Kudzu is a less common but excellent substitute. It’s a traditional Japanese starch that thickens smoothly and adds a glossy texture, much like arrowroot. If you happen to find it at an Asian grocery, use it in the same ratio as arrowroot. It works especially well in soups, sauces, and even sweet custards.
Tips for Using Arrowroot Substitutes
- Mix with cold water first. Just like arrowroot, most starches should be dissolved in cool water before being added to hot liquids.
- Watch the cooking time. Potato starch and cornstarch can lose their thickening ability if cooked too long.
- Match the purpose. Tapioca starch is best for desserts, flour for hearty sauces, and xanthan gum for gluten-free needs.
Final Thoughts
Running out of arrowroot doesn’t mean your dish is doomed. Cornstarch and tapioca starch are the easiest swaps, potato starch works beautifully in soups, and rice flour or flour can step in for everyday cooking. Personally, I keep tapioca starch on hand because it’s versatile and gives that same glossy finish I love in pies and gravies. So next time your arrowroot jar is empty, one of these seven substitutes will keep your recipe on track.
