Arrowroot Substitute: 4 Best Thickener Alternatives
The best substitute for arrowroot is Cornstarch at a 1 tsp cornstarch per 1 tsp arrowroot ratio. It works best for sauces, gravies, stir-fries. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Cornstarch
1 tsp cornstarch per 1 tsp arrowroot
The most common swap. Works 1:1 in most applications. Produces a slightly less glossy, more opaque finish. Tolerates higher heat better than arrowroot.
What are the other substitutes for arrowroot?
Tapioca Starch
1 tsp tapioca starch per 1 tsp arrowroot
Very similar properties-both produce a clear, glossy finish. Tapioca adds a slightly chewy texture. Works 1:1 and handles freezing well.
Potato Starch
1 tsp potato starch per 1 tsp arrowroot
Works 1:1 as a thickener. Similar glossy finish. Add at the end of cooking-potato starch breaks down with prolonged heat.
All-Purpose Flour
2 tsp flour per 1 tsp arrowroot
Use double the amount. Must cook for several minutes to eliminate raw flour taste. Creates an opaque result. Not suitable for clear sauces or fruit glazes.
What should you know before substituting arrowroot?
Arrowroot thickens at a lower temperature than cornstarch and should never be boiled-it will thin out. It is ideal for delicate sauces and fruit-based desserts where clarity matters. Avoid using it in dairy-based sauces, as it can create a slimy texture.
How do you substitute arrowroot in a recipe?
A starchy powder derived from tropical arrowroot plants, used as a thickener and in gluten-free baking. Produces a clear, glossy finish and is easily digestible.
The best substitute for arrowroot depends on what role it plays in your recipe. Our top recommendation is Cornstarch (1 tsp cornstarch per 1 tsp arrowroot), which works well for sauces, gravies, stir-fries.
If you need a different option, Tapioca Starch (1 tsp tapioca starch per 1 tsp arrowroot) is another reliable choice. Very similar properties-both produce a clear, glossy finish. Tapioca adds a slightly chewy texture. Works 1:1 and handles freezing well.
When substituting arrowroot, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and Celiac Disease Foundation. See our testing methodology for details.
Frequently Asked Questions
Can I use cornstarch instead of arrowroot?
Yes, cornstarch works 1:1 in place of arrowroot. The main difference is that cornstarch produces a slightly more opaque finish, while arrowroot gives a clearer, glossier result.
Why does arrowroot make my dairy sauce slimy?
Arrowroot can react with dairy proteins to create a slimy, unappetizing texture. For cream-based or dairy sauces, use cornstarch or flour instead-they work much better with dairy.
Is arrowroot the same as tapioca starch?
No, they come from different plants, but they behave very similarly as thickeners. Both create a clear, glossy finish and can be used interchangeably at a 1:1 ratio in most recipes.