Out of Arrowroot powder, one case
Arrowroot powder substitutes for baking
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the arrowroot powder
For baking, the best arrowroot powder substitutes are Cornstarch (1:1), Tapioca Starch (1:1), or Potato Starch (1:1). Each provides similar thickening properties for baked goods.
- Best for —
- cakes
One casethe full arrowroot card
Every option, one card
Ranked| # | Substitute | Instead of arrowroot powder |
|---|---|---|
| 1 | Cornstarchcakes | Same amount |
| 2 | Tapioca starchgluten-free baking | Same amount |
| 3 | Potato starchcakes | Same amount |
| 4 | Rice flourgluten-free baking | 2 × the amount |
| 5 | Xanthan gumgluten-free baking | ¼ × the amount |
Cornstarch
neutral taste · tender, light
Traditional thickening agent that works well in baking. Creates tender, light baked goods with good structure.
- Best for
- cakes, cookies, muffins, when you want tender texture, most baking applications
Cornstarch creates tender, light baked goods. Use in equal amounts to arrowroot powder. Works well in most baking recipes.
Tapioca starch
neutral taste · binding, chewy
Starch made from cassava root that provides excellent binding properties. Good for gluten-free baking.
- Best for
- gluten-free baking, when you want binding, cakes, cookies, muffins
Tapioca starch provides excellent binding properties and works well in gluten-free baking. Use in equal amounts to arrowroot powder.
Potato starch
neutral taste · good thickening
Starch made from potatoes that provides good thickening properties. Works well in most baking applications.
- Best for
- cakes, cookies, muffins, when you want good thickening, most baking applications
Potato starch provides good thickening properties and works well in most baking recipes. Use in equal amounts to arrowroot powder.
Rice flour
neutral taste, flour-like texture
Flour made from ground rice that provides thickening properties. Good for gluten-free baking.
- Best for
- gluten-free baking, when you want flour-like properties, cakes, cookies, muffins
Rice flour provides thickening properties and works well in gluten-free baking. Use twice the amount of arrowroot powder.
Xanthan gum
neutral taste · binding, chewy
Powdered gum that provides excellent binding properties. Good for gluten-free baking and when you need strong binding.
- Best for
- gluten-free baking, when you need strong binding, cakes, cookies, muffins
Xanthan gum provides excellent binding properties and works well in gluten-free baking. Use ¼ the amount of arrowroot powder.
How it behaves in this recipe
For baking, arrowroot powder substitutes must provide similar thickening and binding properties. The recommended substitutes work because they can create tender, light baked goods with good structure while maintaining similar functionality.
Tips for substituting arrowroot powder
7 tips- Arrowroot powder creates tender, light baked goods with good structure
- Mix arrowroot powder with dry ingredients before adding wet ingredients
- Arrowroot powder works well in acidic baked goods like lemon cakes
- For best results, use arrowroot powder in recipes specifically designed for it
- Store arrowroot powder in a cool, dry place
- Arrowroot powder is gluten-free and paleo-friendly
- Arrowroot powder can be used in both sweet and savory baked goods
Notes on arrowroot powder
- Combine different starches for balanced properties
- Use arrowroot powder for only part of the starch in a recipe
- Add extra binding agents like eggs for better structure
- Use arrowroot powder in recipes specifically designed for it
Questions
5 questionsWhat's the best arrowroot powder substitute for baking?
Cornstarch or tapioca starch work best for baking as they provide similar thickening properties. Use a 1:1 ratio for best results.
Can I use cornstarch instead of arrowroot powder in baking?
Yes, cornstarch can substitute for arrowroot powder in baking using a 1:1 ratio. It creates tender, light baked goods with good structure.
Why is arrowroot powder good for baking?
Arrowroot powder is good for baking because it creates tender, light baked goods with good structure. It's also gluten-free and works well in acidic baked goods.
Can I use tapioca starch instead of arrowroot powder in baking?
Yes, tapioca starch can work as a substitute for arrowroot powder in baking. It provides excellent binding properties and works well in gluten-free baking.
How do I use arrowroot powder in baking?
Mix arrowroot powder with dry ingredients before adding wet ingredients. It works well in cakes, cookies, muffins, and other baked goods.