If you follow my recipes or my cookbook, Rachael’s Good Eats, you’ve probably seen me use arrowroot starch instead of cornstarch in cooking and baking. But why? Below, I’m breaking down the key differences between arrowroot vs. cornstarch and why I always reach for arrowroot powder!
6 Reasons I Prefer Arrowroot vs. Cornstarch:
1. Easier on Digestion
Arrowroot is gentle on the stomach and much easier to digest than cornstarch. If you have a sensitive gut, deal with bloating, or struggle with IBS, arrowroot is a great alternative. Cornstarch, on the other hand, can be harder for some people to break down, especially in large amounts.
2. Grain-Free & Gluten-Free
While cornstarch is technically gluten-free, it still comes from corn—a grain. If you’re following a paleo, Whole30, or grain-free diet, arrowroot is a better choice. It’s naturally grain-free and thickens recipes without the heaviness of cornstarch.
3. Less Processed
One of the biggest reasons I use arrowroot? It’s way less processed. Cornstarch goes through an intense refining process, sometimes involving chemicals, while arrowroot is extracted naturally from the root of a tropical plant.
4. Won’t Cause Inflammation
Corn is a common allergen and can be inflammatory, 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), which makes avoiding GMOs tricky if you use cornstarch. Arrowroot is naturally non-GMO, making it an easy, worry-free swap.
6. Bonus: A Tiny Nutrition Boost
Neither cornstarch nor arrowroot is a superfood, but arrowroot contains small amounts of potassium, iron, and B vitamins, while cornstarch is basically empty carbs. It’s not a game-changer, but hey, every little bit helps!
How to Use Arrowroot Instead of Cornstarch
- Swap 1 tablespoon of cornstarch with 2 teaspoons of arrowroot powder.
- Mix arrowroot with cold water before adding it to hot liquids to prevent clumping.
- Use it to thicken sauces, soups, stir-fries, or even as a binding agent in baking.
- This is the arrowroot starch I buy: Bob’s Red Mill.
So next time you see arrowroot vs. cornstarch in one of my recipes, you’ll know exactly why I love it! If you haven’t tried it yet, grab a bag and give it a shot—I promise it’s an easy swap. Have you made the switch? Let me know in the comments below!
