Curious about arrowroot? Learn 10 real benefits, how to use it, when to choose it over cornstarch, and smart tips for gluten-free, low-FODMAP, and family cooking.
Read More
Arrowroot vs Cornstarch: Which Thickener Wins?
Ever wondered why a sauce sometimes turns cloudy or a pudding ends up grainy? The answer often lies in the thickener you chose. Arrowroot and cornstarch are the two most popular starches in kitchens, but they behave very differently. Below we break down the basics, the pros and cons, and how to swap them without ruining your dish.
What’s the difference?
Arrowroot comes from the roots of tropical plants, while cornstarch is the refined endosperm of corn kernels. Arrowroot is naturally gluten‑free and has a neutral taste, making it a safe pick for people with sensitivities. Cornstarch also contains no gluten, but it can leave a slightly chalky aftertaste if you overcook it.
In terms of thickening power, both work well, but arrowroot creates a clearer, silkier texture. That’s why it’s the go‑to for fruit glazes, clear sauces, and delicate desserts. Cornstarch, on the other hand, holds up better in high‑heat applications like gravies, soups, and baked goods because it doesn’t break down as quickly.
When to use each
Use arrowroot when:
- You need a glossy finish – think strawberry jam or a citrus glaze.
- The dish is acidic or contains a lot of fruit juice – arrowroot stays stable in acid.
- You’re cooking for someone on a low‑FODMAP or gluten‑free diet – it’s naturally free of common allergens.
Use cornstarch when:
- You’re making a roux, gravy, or stew that will simmer for a while.
- Heat tolerance matters – cornstarch won’t lose its thickening power above 350°F (180°C).
- You need a cheap, widely available thickener – almost any grocery store carries it.
Both starches need a liquid slurry before adding to hot food. Mix the powder with cold water (or broth) in a 1:2 ratio, stir until smooth, then pour into the cooking liquid. Keep the heat moderate; high heat can cause arrowroot to turn gummy, while cornstarch may turn thin if you over‑cook it.
When swapping, use a 1:1 ratio, but remember that arrowroot thickens faster. Add it at the end of cooking and remove the dish from heat as soon as you reach the desired consistency. For cornstarch, you can add it earlier and let it simmer for a minute or two to activate its full thickening power.
Storage matters too. Keep both in airtight containers away from moisture. Arrowroot can lose its potency after a few months, so label the jar with a date. Cornstarch lasts longer but should still be stored in a cool, dry place.Health-wise, arrowroot is lower in calories and carbs than corn‑based starch, and it’s easier on the digestive system. Cornstarch packs more calories per tablespoon and can spike blood sugar faster, so watch portion sizes if you have diabetes.
Bottom line: Neither thickener is universally better – pick arrowroot for clear, delicate sauces and cornstarch for robust, high‑heat dishes. Knowing when and how to use each keeps your cooking smooth, tasty, and allergy‑friendly.