In many kitchens, especially those where gluten-free or plant-based cooking is common, arrowroot powder and cornstarch are two pantry staples often used as thickeners. While they might look similar and sometimes even be used interchangeably, arrowroot powder and cornstarch have distinct origins, properties, and applications that can significantly affect the outcome of a recipe. Understanding the difference between arrowroot and cornstarch helps home cooks and professionals alike make better decisions for sauces, soups, desserts, and more.
What Is Arrowroot Powder?
Origin and Source
Arrowroot powder is a starch extracted from the roots of the tropical Maranta arundinacea plant. This fine white powder is derived through a process of washing, pulping, and drying the rhizomes. It has been used for centuries in South American and Caribbean cooking and is praised for its clear thickening ability and gentle effect on digestion.
Key Characteristics
Arrowroot is naturally gluten-free, grain-free, and paleo-friendly, making it suitable for a variety of dietary preferences. It is also flavorless, which makes it ideal for use in delicately flavored recipes where you don’t want the thickener to interfere with taste.
- Gluten-free and grain-free
- Neutral taste
- Derived from a tropical tuber
- Works best at lower temperatures
What Is Cornstarch?
Source and Production
Cornstarch is a starch made from the endosperm of corn kernels. It is widely used in both industrial food processing and home kitchens around the world. The process of making cornstarch involves soaking corn kernels, removing the outer germ and bran, and then drying and milling the remaining starchy part into a fine white powder.
Common Uses and Features
Cornstarch is highly effective at thickening and is particularly good for giving sauces a glossy finish. It is also gluten-free, although it is not grain-free since it comes from corn. Its affordability and accessibility make it a staple in many households.
- Gluten-free but grain-based
- Subtle corn flavor in some recipes
- Better for high-heat cooking
- More widely available and less expensive
Arrowroot vs Cornstarch: Functional Differences
Thickening Power
Both arrowroot and cornstarch are effective thickeners, but arrowroot tends to be more efficient, often requiring less quantity to achieve the same result. However, they behave differently when heated. Arrowroot thickens at a lower temperature and should not be boiled for too long, as prolonged heat can break down its thickening power. Cornstarch, on the other hand, works better at higher temperatures and maintains its thickening ability even with extended cooking.
Clarity and Texture
Arrowroot is often favored for recipes where a clear, glossy finish is desired, such as fruit glazes or dessert sauces. It produces a smooth, almost transparent gel. Cornstarch, by contrast, can turn sauces cloudy or opaque. This difference is important for visual presentation, especially in fine dining or pastry applications.
Acid and Freezing Compatibility
Arrowroot performs better in acidic environments, making it ideal for citrus-based sauces, fruit fillings, and vinegary marinades. It also freezes and thaws without losing its consistency, which is useful for dishes that will be stored long-term. Cornstarch, however, can break down when frozen, leading to watery or separated textures upon thawing.
When to Use Arrowroot Powder
Best Culinary Uses
Arrowroot shines in recipes that require a delicate touch or those that are meant to be refrigerated or frozen. Its properties make it a top choice in gluten-free baking and paleo diets. You might consider using arrowroot in:
- Fruit pies and tarts
- Jelly or jam-like sauces
- Asian stir-fry sauces
- Dairy-free or vegan desserts
- Acidic sauces like sweet and sour
Tips for Cooking with Arrowroot
To avoid clumping, always mix arrowroot powder with a cold liquid before adding it to a hot dish. Don’t overheat or boil for long periods, as it can break down and lose its thickening effect. It’s also advisable to add it toward the end of cooking for the best results.
When to Use Cornstarch
Ideal Applications
Cornstarch is more resilient under heat and is preferred in dishes that require high-temperature cooking or a more robust texture. It’s commonly used in:
- Gravies and soups
- Pie fillings
- Crisping coatings for fried foods
- Custards and puddings
- Thickening stews and sauces
Cooking Tips for Cornstarch
Like arrowroot, cornstarch should be dissolved in cold water before being added to hot mixtures to avoid lumps. It works well in prolonged heat but does not reheat or freeze well, so it’s best used in dishes that will be served fresh or within a short time.
Can You Substitute One for the Other?
Interchangeability in Recipes
In many recipes, arrowroot powder and cornstarch can be used interchangeably with some adjustments. A general rule is to use 1 teaspoon of arrowroot for every 1 tablespoon of cornstarch, as arrowroot has more thickening power. However, consider the overall dish if it involves dairy, cornstarch may be preferable, as arrowroot can become slimy. For acidic or frozen dishes, arrowroot is usually the better option.
Substitution Ratios
- 1 tablespoon cornstarch = 2 teaspoons arrowroot powder
- For thick sauces, use arrowroot when clarity and freeze-stability are important
- Use cornstarch for custards, cream-based sauces, and recipes needing high heat
Health and Dietary Considerations
Nutrition Comparison
Both arrowroot powder and cornstarch are mostly made up of carbohydrates with very little protein or fat. However, arrowroot is considered slightly easier to digest and less processed, which makes it a preferred choice in natural or whole-food diets. Cornstarch is more processed and may sometimes contain GMO corn unless labeled otherwise.
Dietary Suitability
- Arrowroot: paleo, Whole30, grain-free, gluten-free
- Cornstarch: gluten-free but not grain-free
For individuals on specialized diets or those with sensitivities to grains, arrowroot provides a safer and more versatile option.
Arrowroot powder and cornstarch each have their strengths and ideal uses in cooking and baking. While they are both reliable thickeners, their origins, behaviors under heat, and compatibility with different ingredients set them apart. Arrowroot offers a clear, glossy finish and excels in acidic and frozen dishes, making it a favorite for delicate recipes. Cornstarch, on the other hand, thrives in high-heat environments and is widely used in sauces and custards. Knowing when to use arrowroot powder versus cornstarch can enhance the texture, appearance, and success of your culinary creations.