Arrowroot Powder
Smooth thickening power for sauces and gluten-free baking without the cornstarch aftertaste.
What it is
Arrowroot powder is a starch extracted from the roots of tropical arrowroot plants. It's been used for centuries as a natural thickening agent and is prized for its neutral flavor and ability to create crystal-clear sauces.
How to use
Mix with cold liquid first to prevent lumps, then add to hot dishes during the last few minutes of cooking. Use about half the amount you would use of cornstarch or flour for thickening.
Flavor and texture
Completely flavorless and odorless when cooked, creating silky-smooth textures without any chalky or starchy taste that some other thickeners can leave behind.
Best uses
Perfect for thickening fruit sauces, gravies, and soups, or as an egg substitute in baking. Great for glazing pastries and creating smooth puddings or custards.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from heat and moisture.
| As purchased | 2-3 yearsif kept dry in bulk bins |
| Sealed (pantry) | 3-4 yearsif kept airtight and dry |
| Refrigerated | 4-5 yearsif kept airtight |
| Frozen | 5-7 yearsif kept airtight |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Absorbs moisture readily which can cause clumping and reduce effectiveness as a thickener.
Cooking tip
Always dissolve arrowroot in cold liquid before adding to hot dishes - this prevents clumping and ensures smooth results every time.
Interesting note
Arrowroot likely gets its name from its traditional use by Indigenous Caribbean peoples, possibly in treating arrow wounds. Today, it’s best known as a smooth, neutral thickener for sauces, puddings, and glazes.