01
All-Purpose Flour
6.72 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp arrowroot for thickening; flour needs longer cooking to remove raw taste
6.7
arrowroot substitutes
4 substitutes · avg score 4.2 · Starchy tropical rhizome that is firm and crisp raw and becomes soft and neutral-tasting when cooked. The fresh root is boiled or added to stews, while the dried powder is a classic clear, gluten-free thickener for sauces, puddings, and glazes.
quick swaps (averaged across uses)
02
Cornstarch
6.71 tbsp : 1 tbsp
Use 1 tbsp cornstarch per 2 tsp arrowroot; both are clear thickeners, cornstarch handles higher heat
6.7
03
Cake Flour
3.31 tbsp : 2 tbsp
Fine low-protein flour; use cup-for-cup as thickener base blended with AP flour for baking structure
3.3
04
Egg
0.01 tbsp : 2 tbsp
Mix with 3 tbsp water per egg for binding
0.0