Arrowroot starch

Arrowroot starch, also known as arrowroot powder or flour, is a starch made from the arrowroot plant. It’s a healthier (and my preferred) alternative to cornstarch. It’s odorless, flavorless, and naturally gluten-free. Like cornstarch, it’s used as a thickening agent but is much less processed and refined. I like to use arrowroot starch to thicken sauces but also in baked goods for texture and binding. Arrowroot starch mixed with cold liquid is known as a slurry. This slurry thickens when heated. Please note that if an arrowroot slurry is cooked at too high a temperature or for too long, it can “break” and lose its thickening properties. You can find arrowroot in the health food section or organic sections of most grocery stores.