Arrowroot food fact file - arrowroot

Arrowroot is a starch powder that is used in cooking as a thickening agent. Made from the root of a West Indian plant (Marantha arundinacea) it is tasteless, and therefore doesn't change the flavour of any foods that it is added to. When arrowroot is heated it turns clear, which makes it perfect for thickening clear sauces, making clear jellies etc.


Follow the instructions provided on the packaging for perfect results, or adapt to personal needs for recipes. Generally one teaspoon of arrowroot can be substituted for one tablespoon of wheat flour for thickening purposes.

Arrowroot can be used as a substitute for wheat flour, however it generally needs to be mixed with other alternative wheat free flours as it does not provide a complete substitute for wheat flour.


Before arrowroot can be used as a thickener in wet mixtures it needs to be mixed with a small amount of fluid to form a smooth paste. This will ensure that it doesn't form lumps in the sauce or recipe when added.

Once the arrowroot powder is fluidised then mix it with the sauce or recipe it is being added to and heat, the sauce will thicken. If the sauce is overheated then it will start to thin again.

If it is being added to dry ingredients, simply mix it into the other ingredients so it is well combined before adding any wet ingredients.


Store in an airtight container in a dry atmosphere otherwise the arrowroot will end up in a solid lump.

Alternative names:

Bermuda arrowroot
Obedience plant

Nutritional information:

Typical values per 1 tsp of product (arrowroot powder)
Energy - 10 kcal
Protein - 0g
Carbohydrate (total) - 2.4g
Fat (total) - 0 g
Dietary fibre - 0.1g