Arrowroot Vs Cornstarch: What's The Difference?
QUICK ANSWER
Arrowroot is a starch extracted from the arrowroot plant root, gluten-free, with neutral flavor and producing clear, glossy gels. Cornstarch is starch from corn kernels, also gluten-free, more common, and produces opaque cloudy gels. Both are thickeners with arrowroot working better for acidic dishes and clear sauces.
Arrowroot and cornstarch are both fine white starches used as thickening agents in cooking, but they come from different plants and behave differently. Cornstarch is the standard American kitchen thickener; arrowroot is gaining popularity for gluten-free baking and applications needing clearer gels. Understanding their differences helps choose the right thickener for each dish.
What is arrowroot?
Arrowroot is a starch extracted from the rhizomes (underground stems) of several tropical plants in the Maranta genus, particularly Maranta arundinacea. The starch is processed into a fine white powder similar in appearance to cornstarch. Arrowroot has been used as a thickener for centuries, with significant use in colonial American cooking before cornstarch dominated. The starch is naturally gluten-free, grain-free, and works well for people following paleo or grain-free diets. Arrowroot produces clear, glossy gels when heated with liquid, unlike cornstarch which produces cloudy gels. It thickens at lower temperatures than cornstarch (about 158°F vs 203°F) and doesn't lose thickening power when frozen. Arrowroot is more expensive than cornstarch ($6-10 per pound vs $1-2). Common brands include Bob's Red Mill and Anthony's.
What is cornstarch?
Cornstarch is starch extracted from the endosperm of corn kernels, processed into a fine white powder. It's the most common starch thickener in American kitchens, used in countless gravies, sauces, soups, pies, puddings, and stir-fries. Cornstarch is naturally gluten-free (despite coming from corn, a grain). When mixed with cold liquid (forming a slurry) and added to hot liquid, cornstarch thickens at about 203°F (just below boiling), producing a thick, slightly opaque, cloudy gel. Cornstarch loses thickening power when frozen and shouldn't be used in dishes meant for freezing. Major brands include Argo, Hodgson Mill, and store brands; all cost $1-2 per pound. Cornstarch also works as a coating for fried foods, a binder in baking, and a base in homemade powdered sugar (mixed with granulated).
How do arrowroot and cornstarch compare?
Source differs: arrowroot from arrowroot plant rhizomes; cornstarch from corn kernels. Gel appearance differs: arrowroot produces clear glossy gels; cornstarch produces cloudy opaque gels. Thickening temperature differs: arrowroot thickens at 158°F; cornstarch needs 203°F. Acidic compatibility differs: arrowroot tolerates acidic ingredients better; cornstarch breaks down with prolonged acid exposure. Freezer compatibility differs: arrowroot survives freezing; cornstarch loses thickening when frozen. Dairy compatibility differs: cornstarch works fine with dairy; arrowroot can become slimy with dairy if overcooked. Both are gluten-free and grain-free (cornstarch is grain-free of gluten, not corn). Price differs significantly: cornstarch is much cheaper. Substitution ratio: 1 tablespoon cornstarch = 2 teaspoons arrowroot (arrowroot is more potent).
Can you substitute one for the other?
Yes, with adjustments for potency and behavior. To substitute arrowroot for cornstarch: use 2 teaspoons arrowroot per tablespoon of cornstarch; add to dishes at the end of cooking to avoid over-cooking (arrowroot breaks down with prolonged heat); avoid using with dairy-heavy dishes. To substitute cornstarch for arrowroot: use 1.5 tablespoons cornstarch per tablespoon of arrowroot; ensure full cooking time at higher temperatures; expect cloudy gels instead of clear. For fruit pies and acidic dishes, arrowroot maintains thickening better; cornstarch may break down. For gravies and dairy sauces, cornstarch works well; arrowroot can become slimy. For dishes meant to freeze (pie fillings, batch sauces), arrowroot is essential; cornstarch loses thickening when frozen. For visual appeal in clear sauces (Asian stir-fry sauces), arrowroot produces glossier results.
Arrowroot is starch from the arrowroot plant rhizome, producing clear glossy gels at lower temperatures, tolerates acid and freezing. Cornstarch is starch from corn kernels, producing cloudy gels, more affordable and common. Both are gluten-free thickeners; arrowroot for acidic dishes and freezing, cornstarch for gravies and dairy sauces.
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