Arrowroot starch is a common ingredient used in many recipes such as sauces, gravies, puddings, and baked goods. It is a gluten-free, paleo-friendly, and vegan thickener that provides a smooth texture to dishes. However, not everyone may have access to arrowroot starch or may need a substitute due to dietary restrictions or allergies. In this article, we will explore the 7 best substitutes for arrowroot starch that you can use in your recipes.
What is Arrowroot Starch?
Arrowroot starch is commonly used as a thickener in recipes, but it can also be utilized in desserts and when pan-frying proteins. It is an ideal ingredient for recipes where the color and shine of the finished product are crucial since arrowroot starch does not cloud the dish or alter its color. Moreover, arrowroot starch can withstand the addition of acidic ingredients without losing its texture. As a result, it is a popular choice for thickening jellies and fruit fillings. However, if arrowroot starch is exposed to high heat for a prolonged period, its thickening properties may diminish. For optimal results, it is advisable to cook it over low heat and add it toward the end of the cooking process.
Best Arrowroot Starch Substitutes
1. Cornstarch
Cornstarch is one of the most common substitutes for arrowroot starch. It is a fine white powder that is made from corn and is often used as a thickening agent. Cornstarch is similar to arrowroot starch in terms of texture and consistency, and can be used in equal amounts in recipes.
However, there are some differences between cornstarch and arrowroot starch. Cornstarch can make dishes slightly cloudy and can break down when heated for too long. Additionally, cornstarch is not suitable for recipes that need to be frozen or reheated, as it can turn gummy.
2. Tapioca Flour
Tapioca flour is another popular substitute for arrowroot starch. It is a gluten-free flour that is made from cassava root and has a similar texture and consistency to arrowroot starch. Tapioca flour can be used in equal amounts in recipes that call for arrowroot starch.
One of the main differences between tapioca flour and arrowroot starch is that tapioca flour has a slightly sweeter taste. Additionally, tapioca flour can make dishes slightly gummy if used in excess.
3. Potato Starch
Potato starch is a fine white powder that is made from potatoes. It is similar to arrowroot starch in terms of texture and consistency, and can be used in equal amounts in recipes. Potato starch is also gluten-free and vegan-friendly.
One of the main differences between potato starch and arrowroot starch is that potato starch can make dishes slightly grainy if used in excess. Additionally, potato starch can break down when exposed to high temperatures for too long.
4. Cassava Flour
Cassava flour is a gluten-free flour that is made from cassava root. It has a similar texture and consistency to arrowroot starch and can be used in equal amounts in recipes. Cassava flour is also paleo-friendly and vegan-friendly.
One of the main differences between cassava flour and arrowroot starch is that cassava flour has a slightly nutty taste. Additionally, cassava flour can make dishes slightly dense if used in excess.
5. Rice Flour
Rice flour is a fine white powder that is made from rice. It is a gluten-free flour that has a similar texture and consistency to arrowroot starch. Rice flour can be used in equal amounts in recipes that call for arrowroot starch.
One of the main differences between rice flour and arrowroot starch is that rice flour can make dishes slightly gritty if used in excess. Additionally, rice flour may not provide as smooth a texture as arrowroot starch and may require additional ingredients to achieve the desired consistency.
6. Wheat Flour
Wheat flour is a common ingredient used in baking and cooking. It is not gluten-free or paleo-friendly, but it can be used as a substitute for arrowroot starch in certain recipes. Wheat flour has a similar texture and consistency to arrowroot starch and can be used in equal amounts in recipes.
One of the main differences between wheat flour and arrowroot starch is that wheat flour contains gluten, which can affect the texture of certain dishes. Additionally, wheat flour may not be suitable for those with gluten allergies or intolerances.
7. Guar Gum
Guar gum is a powder that is made from the seeds of the guar plant. It is a vegan-friendly and gluten-free thickener that is similar in texture and consistency to arrowroot starch. Guar gum can be used in smaller amounts than arrowroot starch in recipes.
One of the main differences between guar gum and arrowroot starch is that guar gum can make dishes slightly slimy if used in excess. Additionally, guar gum may not be as readily available as other substitutes for arrowroot starch.
Conclusion
In conclusion, there are several substitutes for arrowroot starch that can be used in recipes. Cornstarch, tapioca flour, potato starch, cassava flour, rice flour, wheat flour, and guar gum are all suitable substitutes that can provide a similar texture and consistency to arrowroot starch.
However, it is important to consider the differences between each substitute and choose the right one for your recipe. By using the right substitute, you can ensure that your dish turns out well and meets your dietary needs or preferences.
