Arrowroot flour is a popular gluten-free and grain-free thickener. It’s flavorless, so it doesn’t affect the flavor of whatever you’re cooking.
Arrowroot flour can be used in sauces, soups, pie crusts, and more! But what do you do if you don’t have arrowroot flour on hand?
We’ve got you covered!
In this article, we’ll list several substitutes for arrowroot flour that work just as well (or better!).
Substitutes for Arrowroot Flour
- Potato Starch
- Wheat Flour
- Tapioca Starch
- All-Purpose Flour
- Sweet Rice Flour
- Xanthan Gum
- Cream Of Tartar
- Psyllium Husk
- Glucomannan Powder
Potato Starch is an excellent substitute for Arrowroot Flour and has many benefits over it.
Potato Starch is less likely to clump than Arrowroot Flour and also has a slightly higher binding power.
This makes potato starch an ideal thickener for sauces, gravies, and pie fillings.
Potato starch also adds a light, fluffy texture to baked goods such as cakes, muffins, and biscuits.
Because it is less refined than arrowroot flour, potato starch retains more of its natural nutrients, making it a healthier choice for baking.
Additionally, potato starch is a good source of resistant starch, a type of dietary fiber that has been shown to have numerous health benefits, including improved blood sugar control and increased weight loss.
If you are looking for a healthy, easy-to-use substitute for arrowroot flour, potato starch is a perfect choice.
When baking, arrowroot flour can be replaced with half an amount of wheat flour.
Wheat flour is a suitable substitution in recipes where a light texture is desired, such as angel food cake, chiffon pie, soufflés, and sponge cake.
The main benefit of using wheat flour as a substitute for arrowroot flour is that it is more readily available and less expensive.
Additionally, wheat flour imparts a slight flavor to baked goods, whereas arrowroot flour is flavorless.
In recipes where arrowroot flour is used as a thickener, such as puddings or sauces, wheat flour can also be used as a replacement.
However, because wheat flour contains gluten, it will not produce the same clear and glossy result as arrowroot flour.
When substituting wheat flour for arrowroot flour in recipes, it is important to keep in mind that the final product may be slightly denser than if made with arrowroot flour.
Tapioca starch can be used as a substitute for arrowroot flour in many recipes.
Tapioca starch has many benefits, including being gluten-free, which makes it ideal for those with celiac disease or gluten intolerance.
Tapioca starch is also less processed than arrowroot flour, and it has a higher nutrient content.
In addition, tapioca starch is less expensive than arrowroot flour.
When substituting tapioca starch for arrowroot flour, it is important to remember that tapioca starch absorbs more moisture than arrowroot flour.
As a result, you may need to add more tapioca starch to your recipe to achieve the desired consistency.
You may also need to cook the dish for a longer period to allow the tapioca starch to fully absorb the moisture.
Overall, tapioca starch is a suitable substitute for arrowroot flour in many recipes.
Cornstarch can be used as a substitute for arrowroot flour in many recipes.
When baking, cornstarch can be used to thicken pies and cobblers or to lighten the texture of cakes and muffins.
In savory dishes, cornstarch can be used to thicken soups and stews or to create a smooth sauce or gravy.
While arrowroot flour and cornstarch are both effective thickening agents, cornstarch has a few advantages.
First, it is more widely available than arrowroot flour.
Second, it is less expensive than arrowroot flour.
Finally, cornstarch will not change the flavor of your dish the way that some other substitutes (such as tapioca flour) might.
When substituting cornstarch for arrowroot flour, it is important to use twice as much cornstarch as you would arrowroot flour.
For best results, mix the cornstarch with a little cold water before adding it to your recipe.
All-purpose flour can be used as a substitute for arrowroot flour in many cases.
All-purpose flour is made from a blend of hard and soft wheat, while arrowroot flour is made from the tubers of the arrowroot plant.
As a result, all-purpose flour has a higher protein content than arrowroot flour.
This makes it a suitable substitute for arrowroot flour in recipes that require leavening, such as cakes and pancakes.
All-purpose flour can also be used as a thickening agent in sauces and gravies.
However, it should be noted that all-purpose flour will not produce the same glossy finish as arrowroot flour.
Lastly, all-purpose flour can be used to dust baking pans and rolling boards to prevent sticking.
When using all-purpose flour as a substitute for arrowroot flour, keep these tips in mind to achieve the best results.
Sweet Rice Flour
There are some cases where sweet rice flour makes a better substitute for arrowroot flour.
For example, sweet rice flour is a good choice for thickening sauces and soups because it doesn’t alter the flavor of the dish like arrowroot flour can.
In addition, sweet rice flour helps to add structure and stability to baked goods, making it an ideal choice for gluten-free recipes.
While it’s not an exact substitution for arrowroot flour, sweet rice flour is a suitable replacement in many cases.
Xanthan gum can be used as a substitute for arrowroot flour in many recipes.
This is because xanthan gum has similar properties to arrowroot flour, including the ability to thicken liquids and bind together ingredients.
Xanthan gum is also an effective gluten-free flour alternative for those with celiac disease or gluten sensitivities.
In addition, xanthan gum is less likely to cause gastrointestinal distress than other gluten-free flours, making it a suitable option for those with sensitive stomachs.
When substituting xanthan gum for arrowroot flour, it is important to use a smaller amount of xanthan gum, as it is more potent than arrowroot flour.
Additionally, the texture of the final product may be slightly different when using xanthan gum as a substitute.
However, overall, xanthan gum is a suitable substitute for arrowroot flour in many recipes.
Cream Of Tartar
There are many substitutes for arrowroot flour, but one of the most commonly used is a cream of tartar.
This ingredient is often used in baking, as it helps to add volume and stability to recipes.
When used as a substitute for arrowroot flour, a cream of tartar can help to thicken and stabilize sauces, soups, and gravies.
It can also be used to add structure to baked goods such as cakes, cookies, and pies.
While the cream of tartar may not create the same light and airy texture as arrowroot flour, it is an excellent substitute for those looking to add stability and body to their recipes.
Psyllium husk is a common substitute for arrowroot flour.
There are many reasons to use psyllium husk as a substitute for arrowroot flour.
Psyllium husk is gluten-free which is perfect for those with gluten allergies or celiac disease.
It is also high in fiber which can help to regulate digestion.
Additionally, psyllium husk has a neutral flavor, making it ideal for use in baked goods and other recipes where you don’t want the psyllium flavor to come through.
When substituting psyllium husk for arrowroot flour, you will need to use less psyllium husk than arrowroot flour as it is more absorbent.
Additionally, psyllium husk will make your baked goods slightly denser than if you were to use arrowroot flour.
Overall, psyllium husk is a great substitute for arrowroot flour and can be used in a variety of recipes with minimal changes.
Glucomannan powder is derived from the konjac plant and can be used as a substitute for arrowroot flour.
This powder has a neutral flavor and is an excellent thickening agent.
It can be used in both sweet and savory dishes and is particularly well suited for use in sauces, gravies, and puddings.
Additionally, glucomannan powder is rich in fiber and low in calories, making it a healthy choice for those looking to improve their diet.
When substituting glucomannan powder for arrowroot flour, it is important to keep in mind that the former will thicken more quickly than the latter.
As such, it is important to add glucomannan powder to hot liquids gradually, whisking constantly until desired consistency is achieved.
Commonly Asked Questions When Choosing Substitutes for Arrowroot Flour
- What is a good arrowroot flour substitute for baking?
One of the most commonly used substitutes for arrowroot flour in baking is a cream of tartar.
This ingredient helps to add volume and stability to recipes. When used as a substitute for arrowroot flour, a cream of tartar can help to thicken and stabilize sauces, soups, and gravies.
It can also be used to add structure to baked goods such as cakes, cookies, and pies.
- Can I use arrowroot flour instead of cornstarch?
Yes, arrowroot flour can be used in place of cornstarch. Both arrowroot flour and cornstarch are excellent thickening agents and can be used interchangeably in many recipes.
The only difference to keep in mind is that arrowroot flour will thicken more quickly than cornstarch, so it is important to add arrowroot flour gradually to hot liquids, whisking constantly until desired consistency is achieved.
- Why is arrowroot flour a good thickening agent?
Arrowroot flour is an excellent thickening agent because it is highly absorbent.
Additionally, arrowroot flour has a neutral flavor, making it ideal for use in sauces, soups, and gravies.
Arrowroot flour is a versatile ingredient that can be used in a variety of recipes.
If you are looking for arrowroot flour substitutes, cream of tartar, psyllium husk, and glucomannan powder are all excellent choices.
Each of these substitutes has its own unique set of benefits and drawbacks, so be sure to choose the arrowroot flour substitute that is best suited for your needs.