Arrowroot: a clear, gluten-free thickener you’ll actually use

Ever opened a jar of fruit sauce and wished it looked glossy instead of cloudy? Arrowroot powder does that. It’s a fine, white starch made from tropical plant roots. Cooks love it because it thickens quickly, creates a clear finish, and works in acidic recipes where cornstarch can fail.

How to use arrowroot in cooking

For sauces and gravies: make a slurry by mixing 1 tablespoon of arrowroot with 1–2 tablespoons of cold water per cup of liquid. Stir the slurry into the hot sauce near the end of cooking and heat just until it thickens—usually 30–60 seconds. Don’t let it boil for long; extended high heat can thin the gel.

For fruit fillings and glazes: arrowroot shines with berries and citrus because it stays clear and won’t break down in acidic juices. Add the slurry after the fruit is cooked and simmer briefly until glossy.

For baking and gluten-free blends: arrowroot adds tenderness and lift. Use it in combination with rice or nut flours: typically 1–2 tablespoons of arrowroot per cup of flour mix helps with texture. It also works as a 1:1 swap for cornstarch if you want a clearer finish.

For freezing and reheating: arrowroot holds up well. Sauces thickened with arrowroot usually survive freezing and thawing better than cornstarch-thickened ones.

Buying, storing and best substitutes

Buy pure arrowroot powder with one ingredient listed: "arrowroot" or "arrowroot starch." If you have celiac disease or strong gluten sensitivity, choose products labeled gluten-free. Expect a shelf life of about 1–2 years; keep it in an airtight container in a cool, dry place.

Substitutes: cornstarch and tapioca starch are the closest swaps. Use equal amounts for cornstarch in most recipes, but remember cornstarch can become cloudy and may need higher heat to thicken. Tapioca gives a similar clear sheen but can make things a bit more elastic. If you’re low-carb, consider xanthan gum (use very small amounts) or reduce liquid and simmer to concentrate instead.

Health notes: arrowroot is mostly pure starch—high in carbs, low in protein and fiber. It’s allergy-friendly for most people, but if you're introducing it to babies or people with special diets, check with a clinician first. It’s gluten-free by nature, but cross-contamination can happen in processing, so pick certified products when needed.

Quick practical tips: store arrowroot away from heat and moisture, always make a cold slurry before adding to hot liquids, and add it at the end of cooking to keep the glossy texture. Want a clearer sauce? Pick arrowroot over cornstarch.

Got a recipe you want to tweak? Tell me what you’re making and I’ll suggest the exact arrowroot amount and timing.