Why would I use Arrowroot instead of Cornstarch?
I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
Best Answer
Compared to corn starch, arrowroot:
- Results in a clearer, shinier texture;
- Survives the freezing process much better; and
- Works better in acidic liquids (certain sauces, soups, etc.)
Where it doesn't work so well is in many fruit pies and some other baked goods (because it tends to break down under high heat), and in dairy dishes (you'll end up with a "gooey" texture).
Use arrowroot in place of corn starch whenever your needs match the above.
P.S. Many people are also allergic to corn, and this is probably one of the most common reasons to use arrowroot. If this applies to you, and you're making a dish that is not suited to arrowroot, tapioca flour/starch is another great thickener and actually thickens better than corn starch.
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Why do people use arrowroot instead of cornstarch?
Arrowroot, made from the rhizomes (tubers) of tropical plants, has almost no flavor of its own and thickens at a much lower temperature than cornstarch. Root starches do not hold up at high temperatures so best used to thicken sauces toward the very end of cooking.What do you use arrowroot powder for?
Arrowroot is extremely versatile and can even be used as a substitute for wheat flour. It works well when mixed with other gluten free flours like almond flour and coconut flour and is perfect for bread or cake recipes. Arrowroot powder can also be used as a thickening agent in puddings, sauces, soups and gravy!More answers regarding why would I use Arrowroot instead of Cornstarch?
Answer 2
Arrowroot is also safe for anyone who has issues with corn.
Answer 3
Some people avoid all grains (including corn) due to either intolerance or due to concerns relating to the (negative) nutritional impact of consuming grains OR a philosophical aversion to "neolithic" foods.
For those folks, like those with corn allergies, arrowroot (and other non-grain-based thickeners) may be a viable alternative.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ann H, Andrea Piacquadio, Andrea Piacquadio, Andrea Piacquadio