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!
After posting my “grammar grandpaw” comment, I realized I hadn’t commented on what I meant to say, which is that this is a wonderful article and I found it supremely helpful. I was about to cook a recipe for Pot Roast in my InstaPot and noticed that arrowroot was on the ingredient list. Having never used it myself, I was completely ignorant about its usage, hence DR. Google led me to your site.
Now I know much more, such as the fact that arrowroot is less processed, has very similar properties (when it comes to cooking, that is) to cornstarch, and that it is better (marginally, but still) nutritionally and digestively speaking. Thank you for taking the time to post this. I am officially a fan of your site!
I am not trying to be picky, but I wanted to comment that the title of this page is completely backwards. You said “Why I swap cornstarch for arrowroot” but then you proceed to explain why you replace cornstarch WITH arrowroot. The grammar you used is simply wrong. Swapping cornstarch FOR arrowroot means the opposite because the rules of grammar state that the sentence should mean the same thing if inverted, like this: For arrowroot, I swap cornstarch. See the difference? I think you meant to say “Why I swap cornstarch WITH arrowroot”. You article makes it clear that you replace cornstarch with arrowroot. I tried switching to cornstarch (from arrowroot) because of the title of the article which is my bad – I should have read the article!
That’s hilarious because you don’t mention all arrowroot powders have levels of lead. Which, USDA organic cornstarch certified non-gmo has a much slimmer to nonexistent chance of having lead. Arrowroot seems like a better choice and may be for some but you should always give the full picture to everyone.
Well, it sounds like you didn’t give the whole picture either, because cornstarch – especially the normal type you see at the grocery store (not a specialized whole foods type of place) has plenty of potential to have lead in it. Plus, by your own admission, Arrowroot could absolute have lead as well. Certified non-GMO organic has literally nothing to do with it. The most common source of lead is NOT from processing, but rather from nature and the roots of plants and their pesky habit of drinking water…..like every plant does.
I have been using arrowroot for bath powder for a while now. It’s nice to know it’s a great substitute for cornstarch in foods, as well. Thank you!
Thanks for the info on arrowroot! If I am making a (gluten free) pot roast in a slow cooker, do I add the arrowroot at the beginning or wait until its almost done? TIA!