Substitutions / arrowroot
What to use instead of arrowroot
Use cornstarch in equal amounts. Most common swap — works well for thickening, but can turn cloudy and slightly gummy if overcooked or frozen.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Cornstarch | 1:1 | Most common swap — works well for thickening, but can turn cloudy and slightly gummy if overcooked or frozen. |
| Tapioca starch | 1:1 | Very similar behavior to arrowroot; sauces stay clear, but it can get stringy if stirred too much. |
| Potato starch | 1:1 | Good thickener, but leaves a slightly heavier texture and doesn't hold as well once cooled. |
How much is a cup of arrowroot?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh arrowroot in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.