Arrowroot Flour vs Cornstarch Flour: Which is the Best Gluten-Free Thickener?

When it comes to thickening sauces, soups, and gravies, two versatile ingredients often come to mind: arrowroot flour and cornstarch flour. Both powders have the ability to transform liquids into smooth, creamy consistencies, but they possess unique characteristics that set them apart. This guide delves into the world of arrowroot flour vs. cornstarch flour, exploring their properties, uses, and how they stack up against each other.

Origins and Composition

Arrowroot Flour: Derived from the rhizomes of the arrowroot plant, arrowroot flour is a starchy powder that is naturally gluten-free. It is composed primarily of amylose, a type of starch that gives it a neutral flavor and translucent appearance.
Cornstarch Flour: Obtained from the endosperm of corn kernels, cornstarch flour is a refined starch that is also gluten-free. It contains a higher proportion of amylopectin, another type of starch, which makes it more opaque and imparts a slightly sweet flavor.

Thickening Properties

Both arrowroot flour and cornstarch flour are effective thickeners, but their thickening mechanisms differ slightly:
Arrowroot Flour: Creates a quick and glossy thickening effect. It is more potent than cornstarch flour, requiring less to achieve the same level of thickness.
Cornstarch Flour: Requires higher amounts to achieve similar thickening, but it produces a more opaque and stable thickening that can withstand longer cooking times and higher temperatures.

Taste and Texture

Arrowroot Flour: Imparts a neutral flavor and leaves a smooth, silky texture in sauces and gravies.
Cornstarch Flour: Has a slightly sweet flavor and can create a slightly grainy texture if overused.

Heat Stability

Arrowroot Flour: Breaks down and loses its thickening power at high temperatures, making it unsuitable for long cooking times or recipes that require boiling.
Cornstarch Flour: More heat-stable than arrowroot flour, allowing it to withstand higher temperatures and longer cooking times without losing its thickening properties.

Applications

Arrowroot Flour: Ideal for thickening sauces, gravies, and puddings that are not subjected to prolonged heat. It is also commonly used as a thickener in gluten-free baking.
Cornstarch Flour: Suitable for thickening sauces, gravies, soups, and stews that require longer cooking times or higher temperatures. It is also used as a thickener in sauces for stir-fries and Asian cuisine.

Storage

Both arrowroot flour and cornstarch flour should be stored in airtight containers in a cool, dry place. They have a shelf life of several months when stored properly.

Which One to Choose?

The choice between arrowroot flour and cornstarch flour depends on the desired outcome and the specific recipe:
Use Arrowroot Flour:

• For quick thickening with a neutral flavor and silky texture.
• When heat stability is not a concern.
• In gluten-free applications.

Use Cornstarch Flour:

• For opaque thickening and stability in high-heat cooking.
• When a slightly sweet flavor is acceptable.
• In recipes that require longer cooking times.

Concluding Thoughts: A Matter of Choice

Arrowroot flour and cornstarch flour are both valuable thickeners with distinct properties. By understanding their differences, you can make informed decisions about which one to use in your culinary creations. Whether you prefer the quick thickening and neutral flavor of arrowroot flour or the heat stability and opacity of cornstarch flour, both powders offer versatility and effectiveness in thickening sauces, gravies, and more.

Questions We Hear a Lot

1. Is arrowroot flour healthier than cornstarch flour?
Both arrowroot flour and cornstarch flour are gluten-free and have similar nutritional values. However, arrowroot flour may be considered healthier due to its resistance to breaking down at high temperatures, which preserves its nutrients better.
2. Can I substitute arrowroot flour for cornstarch flour in all recipes?
While arrowroot flour can be substituted for cornstarch flour in most recipes, it is not always a perfect substitute. Arrowroot flour is more potent, so you will need to use less of it to achieve the same level of thickness. Additionally, arrowroot flour is not heat stable, so it may not be suitable for recipes that require prolonged cooking or high temperatures.
3. How do I make a slurry with arrowroot flour or cornstarch flour?
To make a slurry, whisk together equal parts arrowroot flour or cornstarch flour with cold water until smooth. Gradually add the slurry to the hot liquid you are thickening, whisking constantly until desired thickness is achieved.