Arrowroot starch is a thickening agent that adds thickness to recipes and makes fried foods golden and crunchy. It is used to thicken sauces, gravy, custards, pies, and many other dishes.

Arrowroot starch is made from ground arrowroot, and it’s completely gluten-free.

Arrowroot starch doesn’t add any taste or smell to foods, so finding the perfect replacement for it can be difficult.

However, arrowroot starch can be successfully substituted with tapioca, cornstarch, all-purpose flour, and many other substances.

These replacements ensure that the dish maintains its intended flavors.

Best Substitute for Arrowroot Starch: Cornstarch

Bowl of Cornstarch

Cornstarch is the best substitute for arrowroot starch, although it has less nutritional value.

Cornstarch is a gluten-free, tasteless flour that works well as a thickening agent. Cornstarch yields result very similar to arrowroot starch.

Always mix cornstarch with cold water to create a slurry before you add it to sauce or hot stew.

Substitute cornstarch for arrowroot starch using a 1:1 ratio. It’s a particularly suitable replacement in stir fry sauces and desserts like fruit crisps.

In contrast to arrowroot starch, cornstarch works better in higher temperatures and thickens faster.

Also, while arrowroot starch creates a glossy look in sauces, cornstarch creates a milkier, more opaque look. However, neither of these powders adds any flavor to your sauces.

Other Arrowroot Starch Substitutes, Alternatives, and Replacements

Below is a list of substitutes that can be used in place of arrowroot starch to achieve the same thickening effect.

All-Purpose Flour

All-purpose flour is an excellent thickener and a good alternative to arrowroot starch in sauces.

It can also be added to some baked goods to produce a golden and crunchy feel. Remember that all-purpose flour won’t have the same glossy look as arrowroot starch.

Instead, it will have a cloudier texture. You can substitute all-purpose flour for arrowroot starch using a 2:1 ratio.

Tapioca Starch

Tapioca starch is another great substitute for arrowroot starch because the two have much in common.

Tapioca starch can be substituted for arrowroot starch using a 1:1 ratio.

Tapioca starch is perfect in jams, pies, and other arrowroot starch recipes. It’s also gluten-free.

Potato Starch

Potato Starch

Potato starch is a very suitable substitute for arrowroot starch, particularly in baking. Like arrowroot starch, potato starch is tasteless, so it won’t affect the flavor of your dish.

One advantage of potato starch is that it actually has more nutritional value than arrowroot starch.

Use potato starch to make bread, potato flakes, muffins, and other baked goods. Substitute potato starch for arrowroot starch using a 1:1 ratio.

Sweet Rice Flour

Sweet rice flour is a suitable substitute for arrowroot starch in many dishes, especially frozen desserts and baked goods.

Compared to arrowroot starch, sweet rice flour has a higher starch content.

Like other substitutes, sweet rice flour may make dishes cloudier. Substitute sweet rice flour for arrowroot starch using a ½:1 ratio.

Arrowroot Flour

Arrowroot flour is another good replacement for arrowroot starch. Both are made in similar ways and make nearly perfect substitutes for each other.

However, arrowroot flour isn’t ideal for baking, especially in bread, but it’s a good thickener in pies and stews. Substitute arrowroot flour for arrowroot starch using a ⅓:1 ratio.

Xanthan Gum

Xanthan Gum

Xanthan gum is similar to eggs, yet it’s a great replacement for arrowroot starch. Xanthan gum can be used in many recipes, including soups, puddings, sauces, and cooked custards.

Xanthan gum produces results very similar to arrowroot starch, and it works especially well in cooked dishes. Substitute xanthan gum for arrowroot starch using a 1:1 ratio.

Psyllium Husk

Psyllium husk is a great thickening alternative to arrowroot starch. It is also ideal for those who prefer a keto diet. This plant-based product is low in calories, and it contains zero carbs.

Psyllium husk can be substituted for arrowroot starch in most recipes, using a 1:1 ratio.

Glucomannan Powder

Glucomannan, another keto-friendly ingredient, is an ideal substitute for arrowroot starch in most recipes. Glucomannan is tasteless, but contains plenty of fiber, making it a good thickener.

The powder is also high in nutrients. Be sure to use cold water when mixing glucomannan powder. Substitute glucomannan for arrowroot starch using a 1:1 ratio.

Cream of Tartar

Cream of tartar is a good substitute for arrowroot starch in recipes like custards and puddings. It may not seem like an obvious substitute, but it produces a surprisingly good final product.

Substitute cream of tartar for arrowroot starch using a 1:1 ratio.



Sometimes referred to as the Japanese arrowroot, Kuzu is another good substitute for arrowroot starch. It is a great thickener in soups, sauces, and other dishes.

It gives sauces a smooth texture and a sparkling, glossy look. Due to its neutral flavor, it adds extra body to dishes without altering the taste.

Kuzu also helps balance acidity in sweet dishes, making it a great alternative to arrowroot starch in puddings, sweet treats, and pie fillings.

Substitute Kuzu for arrowroot starch using a 1:1 ratio.

Cassava Flour

Cassava flour is a great arrowroot starch substitute because it’s also neutral in flavor.

In addition, it’s high in carbohydrates, so it’s a great option for those wishing to increase their calorie count. Cassava flour has a soft, powdery texture.

It’s also gluten-free, nut-free, and grain-free. Substitute cassava flour for arrowroot starch using a 1:1 ratio.

Almond Flour

Almond flour is a good thickener and a great alternative to arrowroot starch. It is another gluten-free solution and can be used much like tapioca starch, making it great for jams and pies.

The flour is rich in vitamin E, giving it antioxidant properties. Substitute almond flour for arrowroot starch using a 1:1 ratio.

Coconut Flour

Coconut flour

Coconut flour, also gluten-free, is another good substitute for arrowroot starch.

It is made by grinding dry coconut, producing a soft, white powder. The coconut aroma and flavor make a wonderful addition to certain recipes.

However, note that coconut flour shouldn’t be used for most baked goods because it doesn’t react with water in the same way that arrowroot starch does.

Substitute coconut flour for arrowroot starch using a 1:1 ratio.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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