Arrowroot substitutes
The best substitute for arrowroot is tapioca starch: 1:1. Both are root starches and they behave almost identically: clear, glossy and freezer-stable. Tapioca sets a little stringier.
Why it matters. A root starch that thickens at a lower temperature than cornstarch and stays glossy and clear. It tolerates acid and freezing well, but it breaks down if boiled hard and turns slimy with dairy.
BestTapioca starch
●●●●●1:1
Keeps the thickener role.
Both are root starches and they behave almost identically: clear, glossy and freezer-stable. Tapioca sets a little stringier.
Cornstarch
●●●●○1 tbsp cornstarch per 1 to 1 1/2 tbsp arrowroot
Keeps the thickener role.
Cheaper and everywhere, and it survives longer cooking, but it clouds the sauce, it weeps after freezing and it thins out in acidic fillings.
Potato starch
●●●●○1:1
Keeps the thickener role.
Sets very clear at a low temperature much like arrowroot, and like arrowroot it thins if you boil it, so stir it in off the heat.
Kudzu starch
●●●●○1:1
Keeps the thickener role.
Behaves very like arrowroot, setting clear and silky. Expensive and hard to find outside Japanese grocers.
Rice flour
●●●○○2 tbsp rice flour per 1 tbsp arrowroot
Keeps the thickener role.
Thickens reliably but leaves a slightly grainy mouthfeel and a cloudy finish. It does tolerate long cooking far better.
Xanthan gum
●●○○○A scant 1/8 tsp xanthan per 1 tbsp arrowroot, whisked in hard
Keeps the thickener role.
Thickens without any heat, which arrowroot cannot do, but the texture is slippery rather than silky and it is very easy to overshoot into sliminess.
All-purpose flour
●●○○○2 tbsp flour per 1 tbsp arrowroot, cooked out for 2 minutes
Keeps the thickener role.
Half the thickening power, opaque, and it tastes floury unless properly cooked. It also throws away the reasons people choose arrowroot: it is not gluten-free and it goes spongy when frozen.
Other thickener substitutes
Measuring by weight instead? Use the kitchen converter.