If you follow my recipes or my cookbook, Rachael’s Good Eats, you’ve probably seen me use arrowroot starch in place of cornstarch in cooking and baking. But why? I’m sharing a few key differences between the two and why I make the swap for arrowroot below!

1. Easier on Digestion

Arrowroot is super gentle on the stomach and way easier to digest than cornstarch. If you have a sensitive gut, deal with bloating, or struggle with IBS, arrowroot is the better option. Cornstarch, on the other hand, can be harder for some people to break down, especially in large amounts.

2. Grain-Free & Gluten-Free

Cornstarch is technically gluten-free, but if you’re avoiding grains altogether (paleo, Whole30, or just feel better without them), arrowroot is the way to go. It’s naturally grain-free and works as a great thickener in recipes without the heaviness of cornstarch.

3. Less Processed

One of the biggest reasons I reach for arrowroot? It’s way less processed. Cornstarch goes through a heavy refining process, sometimes involving chemicals, while arrowroot is extracted more naturally from the root of a tropical plant.

4. Won’t Cause Inflammation

Corn is a common allergen and can be inflammatory for some people, especially if you have autoimmune issues or food sensitivities. Arrowroot is a much safer option if you’re trying to reduce inflammation in your diet!

5. No GMO Worries

Most corn in the U.S. is genetically modified (GMO), and if you try to avoid GMOs in your diet, cornstarch can be tricky. Arrowroot is naturally non-GMO, which makes it an easy, worry-free swap.

6. Bonus: A Tiny Nutrition Boost

Neither one is packed with nutrients, but arrowroot does have small amounts of potassium, iron, and B vitamins, while cornstarch is basically just empty carbs. It’s not a game-changer, but hey, every little bit counts!

How to Use Arrowroot Instead of Cornstarch

• If a recipe calls for 1 tablespoon of cornstarch, swap it for 2 teaspoons of arrowroot powder.
• Mix arrowroot with a little cold water before adding it to hot liquids to prevent clumping.
• Use it to thicken sauces, soups, and stir-fries, or even as a binding agent in baking.

This is the arrowroot starch I typically buy.

So next time you see arrowroot in one of my recipes, you’ll know exactly why I love it! If you haven’t tried it yet, grab a bag and test it out—I promise it’s an easy swap. Have you made the switch? Let me know in the comments below.