Arrowroot Powder: Clear, Glossy, Gluten-Free Thickener

Arrowroot powder is a **fine starch** extracted from the rhizomes of *Maranta arundinacea*. It’s naturally **gluten-free** and prized for making **clear, glossy** sauces, fruit fillings and stir-fry glazes. (Not the same as tapioca or cornstarch, though they’re used similarly.)

**~30–35 kcal**, **~7–8 g carbs**, ~0 g fat/protein; trace minerals. Primarily a culinary thickener rather than a nutrient source.

- **Clear finish:** doesn’t turn sauces cloudy like flour. - **Acid & freeze–thaw stable:** great for citrus/berry fillings and sauces you’ll freeze. - **Low-heat thickening:** activates around **65–75°C**, helpful for delicate preparations. - **Neutral taste & odor.**

- **Dairy + arrowroot** can turn **gummy**; use flour/cornstarch for creamy cheese sauces. - **Prolonged high heat** breaks the gel—add near the end. - Not a significant source of fiber, protein or micronutrients.

- Whisk **1–2 tsp arrowroot + 2 tbsp cold water** to make a **slurry**; stream into hot liquid while stirring. - For a light sauce: start with **1 tsp per 1 cup (240 ml)** liquid; for glazes/pie fillings use **1–2 tbsp per cup**, adjusting to texture. - Perfect for **fruit sauces, stir-fry glazes, pan sauces, pie fillings** and as part of **gluten-free baking blends** (adds tenderness/crispness).

Avoid boiling hard after thickening—**gentle simmer** maintains a smooth, glossy texture. Label and store **airtight, away from moisture**.