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Arrowroot Starch

Gluten Free

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In stock

SKU: MTX1030

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Arrowroot Starch is a grain-free ingredient perfect for gluten free baking and for thickening sauces.


Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. The arrowroot plant is native to the tropics of South America. It has a long history of cultivation by native peoples, who developed an extensive treatment process for extracting the usable powder from the roots. The roots are washed, scraped, beaten, soaked, pulped, and finally forced through a sieve. The liquid and fine powders that make it through the sieve are dried, leaving the useful arrowroot powder behind.

When Europeans first encountered arrowroot, the Arawak Indians informed them that it was called aru-aru, “meal of meals.” The Indians placed a high value on the root as a food, and the Europeans duly brought it back with them along with numerous other unusual plants and animals. Arrowroot was also used medicinally, with some Indians believing that it should be placed on wounds made with poisoned arrows to draw out the toxins. Also, because of its digestibility, the starch was used medicinally in Victorian times to wean infants from mother's milk and nourish those with dietary restrictions.

Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened. Arrowroot starch is also gluten free. It's an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well and dissolves well at lower temperatures. In fact, it must be cooked over low heat as it doesn't endure high temperature cooking and does not reheat well. Also, arrowroot does not do well in milk-based cream sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Paleo

    We offer many wholesome ingredients that are favored by folks who follow a paleo, primal or other grain-free diet, including nuts flours, starches, whole nuts, and seeds.

2 Reviews For "Arrowroot Starch"

  1. Great Cornstarch Replacement

    by Trish on 10 Sun,2010

    I have recently made the decision to cut out corn, wheat, gluten, and as much refined sugar as possible from my diet. I needed something to thicken up my sauces, stews, gravies, and casseroles without compromising flavor. I did a little internet browsing and found the arrowroot was commonly used as a thickening agent. I have used Bob's non-GF products and loved them, so I went back and found that my grocer also carried an entire GF line of his stuff as well. So I took it home and basically subbed it in for arrowroot, pretty much the same measurements. It's thicken beautifully without becoming too gummy. The only thing is that it can't be cooked for too long or else the sauces will thin back out. It seems to work great, though, in the oven while baking a casserole. I haven't tried it in any baked goods yet but plan on doing that soon. I really love all of the Bob's products I've tried so far, and the price just really can't be beaten when you are comparing it to other GF brands.

  2. I use this excellent ...

    by Dawn on 01 Fri,2010

    I use this excellent starch to lighten up gluten free baked goods. It helps pull moisture into the batter and lets the leavening work more effectively. It also adds a delightful peppery flavor, a little like black pepper, and is excellent in savory breads, biscuits or muffins. I even add it to my pancakes! :-)

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Nutritional Facts
Serving Size: 1/4 cup(32g)
Servings Per Container: 17
Amount Per Serving % Daily Value
Calories 110
Calories from Fat 0
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Total Carbohydrate 28 g 9 %
Dietary Fiber 1 g 4 %
Sugars 0 g N/A
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients arrowroot starch

*Manufactured in a facility that also uses tree nuts and soy

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