5 Best Arrowroot Powder Substitutes That Taste Right

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Arrowroot powder substitutes for thickening: choose cornstarch, potato starch, or tapioca starch for the closest texture, then adjust for translucency and heat tolerance.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Ingredients Equipment Method Notes

Ingredients

Best Matches

1:1 Cornstarch Most reliable all-purpose thickener; may turn slightly glossy but can look a bit more cloudy than arrowroot.
1:1 Potato starch Very smooth finish; thickens well with minimal grittiness, but can thin if overboiled.

Good Alternatives

1:1 Tapioca starch (tapioca flour) Great for chewy gels and fruit fillings; holds up well to heat but can be slightly more elastic.
¾:1 Rice flour (finely milled) Works for thickening but can create a softer, less glossy texture than arrowroot.

Emergency Swaps

2:1 All-purpose flour (whisked into a slurry) Thickens but needs extra cooking time to lose raw flour taste; more opaque than arrowroot.

Equipment

Whisk
Small bowl for slurry
Saucepan or Pot
measuring spoons/cup

Method

Identify what you’re thickening (sauce, fruit filling, glaze, or pudding) and whether you need a clear/bright look.
Pick your substitute from the list and use the ratio in the table (arrowroot-style slurry swaps best).
Make a slurry: whisk the starch with cold water or cooking liquid until smooth, then pour into simmering liquid while whisking.
Cook only until glossy and thick (usually 30–90 seconds for starches); avoid long boiling to prevent thinning or a starchy taste.
If too thick, loosen with a splash of warm liquid; if not thick enough, simmer 15–30 seconds more.

Notes

Arrowroot performs best when added as a slurry and heated briefly until glossy.
For clearer sauces, choose cornstarch or potato starch and avoid aggressive boiling.

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