Battle of the Gluten-Free Thickening Agents: Arrowroot Vs Cornstarch

Arrowroot and Cornstarch are two of the most commonly used thickening agents in cooking. Both are widely available, inexpensive, and easy to use. However, some essential differences make them better suited for different dishes.

Arrowroot is derived from the root of several tropical plants. It has a neutral flavor and is often used in delicate sauces or fruit desserts that won’t overpower other flavors. Arrowroot also has a higher tolerance for acidic ingredients than Cornstarch, so it’s a good choice for recipes that call for citrus or vinegar-based sauces. Additionally, the arrowroot’s thickening ability is not affected by freezing.

On the other hand, Cornstarch is made from ground corn kernels and has a more distinct flavor than arrowroot. It makes a dish slightly cloudy or chalky-looking. While Cornstarch can withstand higher temperatures than arrowroot, you shouldn’t cook it for long periods, or it, too, will break down.

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