Running low on arrowroot? Here are the best verified substitutes, including how to adjust your measurements.
About arrowroot
Arrowroot is a fine white starch extracted from the rhizomes of tropical arrowroot plants, primarily cultivated in the Caribbean and South America. It has a neutral flavour and silky texture that dissolves easily into liquids. In cooking, arrowroot thickens sauces, gravies, and puddings more effectively than flour, producing a glossy, transparent finish without cloudiness. It also works well in gluten-free baking and won't break down under prolonged heat or acidic conditions.
Best substitute
Alternative