This popular and versatile ingredient is now incredibly popular because of its many properties. However, it can be a bit hard to find arrowroot powder in common grocery stores, and it can also be quite expensive. Instead, you may want to try some other options to use in its place.
This powder or flour comes from the arrowroot tuber, which is very starchy and similar to yam, cassava, taro, and sweet potato.
It is used for thickening and binding, and because it is gluten-free, it is often added to desserts, baked products, sauces, and soups. Arrowroot is high in carbohydrates, but also in protein, vitamins, and minerals.
Since arrowroot powder has a neutral flavor and a light color, it doesn’t cloud any products. This food is good when making jellies, jams, preserves, cold dishes, and sauces. You can also use arrowroot when preparing things that usually contain eggs or as a coating for fried foods.
What Can I Replace Arrowroot Flour With?
If you need to replace this ingredient for something equally nutritious and useful, then these arrowroot powder substitutes are just for you:
For Baking, Gluten-Free Baking, and Thickening
#1. Tapioca Flour
Also known as tapioca starch, this is the product of grinding the cassava root. This powder is also safe for vegans and is gluten-free, and it works well because it has a neutral flavor too.
Tapioca flour is stable even when used at low temperatures, but it doesn’t hold well when used in acidic dishes.
Unlike arrowroot powder, tapioca flour can become chewy when used for thickening, so keep that in mind when you bake. It may also have a slightly bitter aftertaste in some cases.
Since the main purpose of arrowroot powder is to thicken, then good old cornstarch can work well too.
Cornstarch is very neutral in flavor and relatively affordable, so it can be added to many dishes without damaging texture or taste. However, you should know that cornstarch won’t create a glossy finish as arrowroot would.
Cornstarch comes from corn kernels, so many manufacturers also process other products, which could be dangerous if you have allergies or an intolerance to some ingredients.
This is another popular gluten-free option that can give your meals thickness and can bind ingredients. Rice flour is the product of finely milling rice until it becomes a very thin powder. You can use this flour when making sauces, roux, soups, and when baking.
The one thing to keep in mind with rice flour is that it is very high in starch, which also means it can have a cloudy appearance and change the final color of your dish.
#4. Potato Starch
Potato starch is very similar to arrowroot powder in the amount of starch it contains, so it can be a good replacement when you need to thicken dishes. Keep in mind that this type of powder may be a bit bitter and have a distinct flavor.
This type of starch is great for gluten-free baking, but you should always double-check the labels, as some manufacturing plants may also process wheat.
For Keto Diet and Paleo Diet
#5. Xanthan Gum
You might be already familiar with xanthan gum, as it is a very common additive in plenty of foods and drinks.
Xanthan gum is used as a stabilizer in many sauces, soups, and even candy. This product is becoming increasingly popular because it has virtually no calories, so it fits in with many diets, including paleo and keto.
Xanthan gum may be the most powerful thickener in this list, so you should always check your portions and make sure you don’t overpower the dish.
Kuzu isn’t a mainstream ingredient yet, so it can be hard to find, but it is worth the search.
Also called the “Japanese arrowroot”, this food is good to use for thickening sauces, soups, desserts, and even works in acidic mediums. Kuzu is simply the starch from the roots of the kuzu plant, which is native to China and Japan.
If you want to keep your keto and paleo diet, kuzu is good for it, but you may have to search for it in health or organic stores and may have better luck online.
#7. Almond Flour
This is simply the result of milling down almonds into a very fine powder. You can find almond flour virtually everywhere these days, as it is becoming popular in gluten-free, vegan, dairy-free, and keto and paleo circles.
Almond flour does have a particular nutty and bitter taste, so it can alter the final flavor of your dish.
Use almond flour when you bake and when you need to thicken things that aren’t acidic. This option is very healthy, low in calories and fat, and somewhat high in fiber and protein.
If you don’t have any dietary restrictions, then flour can work in place of arrowroot powder. To thicken foods, you will need about double the amount of flour. Remember that once you use regular flour, your dish isn’t gluten-free.
What does arrowroot powder do in baking?
Arrowroot powder is usually added to baking for structure, thickening, and binding. While it won’t create the same effect as flour, if you use the right amount, it can work wonders and is gluten-free. This option is healthier than flour and safe for vegans and high protein diets.
What is the difference between arrowroot and cornflour?
Arrowroot comes from the arrowroot tuber, while corn flour comes from corn kernels. In some cases, corn flour can contain traces of wheat, so it may not be safe for everyone. Arrowroot is also a bit lower in calories and safe for those with a gluten allergy.
Conclusion
These days, arrowroot powder may be everywhere that you don’t even notice. This healthy flour and cornstarch substitute can be expensive though, so it is a good idea for you to know what other alternatives work too. Try any of these 7 choices and you will see similar results and flavors.
Juliana has a BA in Journalism and Creative Writing as well as a M.S. in Nutrition, Dietetics, and Sensory Sciences. She loves traveling, trying new foods, and cooking. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun.
