Arrowroot flour (also called arrowroot starch) is a fine, neutral-tasting powder made from the arrowroot plant’s tuber. In the kitchen, it’s commonly used as a thickener for sauces, gravies, fruit fillings, and puddings, and as a texture booster in baking.

• Neutral flavor: Doesn’t add taste, so it suits delicate recipes.
• Glossy finish: Creates clear, shiny sauces and glazes.
• Quick thickening: Activates at lower temperatures than some other starches.
• Best for gentle heat: Prolonged boiling can thin it out.

You’ll find it on our site in a range of sizes—from small pantry jars to bulk bags—so you can stock up based on how often you cook and bake.

Arrowroot flour works as a versatile thickener and texture helper. Here are simple ways to use it:

• Sauces and gravies: Whisk 1 tablespoon arrowroot with cool water to make a slurry per 1 cup of hot liquid. Stir in off heat or at a gentle simmer.
• Fruit fillings: Mix with sugar and fruit juices to reduce runny pies or tarts.
• Puddings and custards: Adds body and a smooth, clear finish.
• Crispy coatings: Toss with spices for a light, delicate crunch on proteins or veggies.
• Baking blends: Combine with other flours to lighten texture. Start small and adjust to taste.

Results can vary by recipe, so test and tweak as you go.

They serve different jobs in the kitchen. Arrowroot flour is a pure starch that’s great for thickening and fine-tuning texture, while regular all-purpose flour provides structure and body for breads, cakes, and cookies.

• Function: Arrowroot thickens quickly and makes clear, glossy sauces. All-purpose flour can cloud sauces but offers structure for baked goods.
• Heat tolerance: Arrowroot prefers gentle heat; long boiling can reduce its thickening power.
• Texture impact: A small amount of arrowroot can make baked goods feel lighter when used in blends.

If you’re comparing nutrition or ingredients, check each package’s Nutrition Facts panel and choose what fits your recipe goals.

Arrowroot flour isn’t a 1:1 swap for all-purpose flour because it’s a starch, not a complete baking flour. Use it strategically:

• As a thickener: Start with about 1 tablespoon per 1 cup of liquid. Make a cold slurry first, then stir into hot liquids over gentle heat.
• In baking blends: Try 10–20% of the total flour blend to lighten texture in cakes or cookies. Too much can make results gummy.
• For coatings: Replace some or all of the flour in batters or dredges for a delicate crunch.

Because recipes vary, consider small test batches and adjust ratios to your taste.

Keep arrowroot flour dry and protected for the best quality.

• Airtight container: Seal tightly to keep out moisture and pantry odors.
• Cool, dark spot: Store in a cupboard away from heat, light, and steam.
• Dry utensils only: Use a clean, dry scoop to prevent clumping.
• Label and rotate: Mark the date opened and use older stock first.

Properly stored, it can stay fresh for many months, but always go by the package’s best-by date and your senses. If it smells off or forms hard lumps, it may be time to replace. Reordering for pickup or delivery can make restocking easy.