Arrowroot is a flavorless white powder commonly used to thicken sauces, soups, and dishes such as fruit pie fillings.
Made from starch extracted from various tropical tubers, including Maranta arundinacea, arrowroot powder is similar to cornstarch and offers twice the thickening power of wheat flour. It is neutral in taste and gives foods a glossy finish.
Arrowroot is gluten-free, vegan, paleo-friendly, and keeps well for a very long time.
What Is Arrowroot Powder?
Often labeled arrowroot starch or flour, this powder is produced by drying and grinding the roots of certain tropical plants. It is most often used as a thickener but is also excellent in desserts and for pan-searing meats.
Because it does not cloud or alter the color of a dish, arrowroot is ideal when clarity and shine are important in the finished product.
Arrowroot also holds up well in acidic mixtures, which is why it is a favorite thickener for jellies and fruit fillings. Its thickening power decreases if cooked over high heat for too long, so add it near the end of cooking and keep the temperature moderate.
How to Use Arrowroot Powder
Arrowroot is excellent for thickening soups, gravies, and sauces and can replace cornstarch in most recipes.
Add arrowroot toward the end of cooking, as prolonged heat can cause it to break down and thin the sauce. It is also used in desserts and jellies and to coat meat or tofu for a crisp finish when pan-frying.
Arrowroot is perfect for fruit recipes because it forms a clear gel and does not degrade in acidic environments like fruit juice. It also withstands freezing, whereas cornstarch-thickened mixtures often separate after being frozen and thawed.
Avoid using arrowroot in dairy-based recipes (ice cream is an exception), as the combination can produce an unpleasant, slimy texture.
As a Thickener
Like cornstarch, arrowroot must first be turned into a “slurry” – a blend of starch and room-temperature water – before it is added to hot liquids; otherwise, it will clump and refuse to incorporate.
When the sauce is heated, the arrowroot expands and thickens the mixture. To make a slurry, whisk one or two teaspoons of arrowroot with half as much lukewarm liquid until smooth.
Stir the slurry into the sauce and cook gently until the mixture thickens. If added directly to a hot liquid, the starch granules swell instantly and form lumps before they can disperse.
Substitute one teaspoon of arrowroot powder for every tablespoon of flour, or two teaspoons of arrowroot for every tablespoon of cornstarch.
To Make Fried Foods Crispy
When preparing Chinese recipes such as General Tso’s chicken, instructions often call for coating the meat with cornstarch, or, in my version, a mix of starch and wheat flour.
Arrowroot works just as well – in fact, even better. Give it a try and you will see how nicely it crisps. Lightly dusting potatoes with arrowroot also produces extra-crispy fries.
What Does Arrowroot Powder Taste Like?
Arrowroot starch is odorless and neutral, so it is undetectable in the dishes to which it is added.
Where Can You Buy Cange Powder?
Arrowroot powder is not yet common in large supermarkets, although this may change as gluten-free cooking grows in popularity. It is also known as cange powder.
Major grocery chains with extensive organic or health-food sections are more likely to stock arrowroot powder. Look near the flour, cereals, or baking products, or in the gluten-free aisle.
Health-food stores and organic grocers often carry arrowroot powder, and many online retailers sell it as well.
Some lower-quality brands blend arrowroot with potato starch, so be sure to read the ingredient list carefully.
How to Substitute for Arrowroot Powder?
If you can’t find arrowroot powder, several alternatives work well. Instant tapioca is the best choice because it also freezes well and gives foods a bright sheen. Kuzu is another good option; it is sometimes called Japanese arrowroot.
Tapioca does not dissolve completely when cooked, so grinding it into a powder first may help. Cornstarch can also replace arrowroot, but it performs poorly in acidic dishes or recipes that will be frozen, and it produces a cloudy rather than glossy finish.
How to Store Arrowroot
Keep arrowroot in an airtight container in a cool, dry place. Stored properly, it will remain potent for three to four years.
