How to Make Arrowroot Powder?

If you want to know how to make arrowroot powder, in this article, you will get all the crucial information about arrowroot powder. Arrowroot is a flavorless white powder commonly used to thicken sauces, soups, and other meals, such as fruit pie fillings. It’s made of starches derived from various tropical tubers, including the arrowroot plant Maranta arundinacea.

Arrowroot powder is similar to cornstarch in that it thickens twice as well as wheat flour, and it has a neutral flavor and gives foods a glossy appearance. Arrowroot is gluten-free, vegan, and paleo-friendly, with a long shelf life. When harvested, arrowroot resembles other underground tubers oblong in shapes like cassava, yucca, or kudzu.

arrowroot powder

It’s worth noting, however, that the starch is removed differently from cornstarch. Arrowroot powder is extracted more straightforwardly and traditionally without using high heat or harsh chemicals.

The most common use for arrowroot powder is as a thickening agent in soups, sauces, and puddings. Because it has no aftertaste or flavor, arrowroot powder is an excellent substitute for cornstarch. It is also the ideal alternative to wheat flour for sensitive stomachs because it is gluten-free and naturally manufactured.

What is Arrowroot Powder?

The most common application for arrowroot powder is thickening, although it can also be used in desserts and pan-frying proteins. This powder, often known as arrowroot starch or flour, is prepared from dried and crushed tropical plant roots.

Because arrowroot does not turn the dish hazy or modify the color, it is suitable for recipes where the food’s color and shine are desired in the completed result. When arrowroot is combined with acidic components, it maintains its integrity.

As a result, it’s frequently used as a thickening in jellies and fruit fillings. Cooking arrowroot at high heat for an extended period will reduce its thickening qualities; cooking at lower temperatures and adding toward the end is recommended.

How to Make Arrowroot Powder?

Cleaning and filtering Kova podi at home takes a lot of time. However, it is well worth the effort and may be stored in the refrigerator. Many Kosova/arrowroot can be observed in Kerala during the thiruvathira season, and this is the best time to buy it and make a new batch of arrowroot powder. Porridge, particularly for youngsters, is made with it. These days, it’s employed in cooking and baking.

It’s a gluten-free flour and a thickening agent. Its health advantages are linked to its starch content or powder, which can help you lose weight, alleviate diarrhea, especially in youngsters, and strengthen your immune system. Cleaning, cutting, grinding, and filtering are steps in the process. Numerous filters will remove the contaminants and obtain pure white arrowroot powder. This kava powder is used to produce thiruvathira payasam.


  • 1 kg arrowroot


  1. Clean the outer skin of the arrowroot, wash it thoroughly, and trim the edges and black spots, if any
  2. Chop them to pieces and grind them in batches. grind it, adding water
  3. Filter it through a strainer to a clean bowl. Let the liquid settle until the thick substance settles down and the water floats.
  4. Gently pour the water from the top layer into another bowl. Mix with fresh water again and let it settle again.
  5. Rest until the water and substance are separated.
  6. Gently pour out the topwater layer and mix it again with water and repeat the steps. Repeat the process until the water on top is transparent.
  7. Now extract all the water. And dry the thick substance under the sun for a day minimum. When the moisture is completely gone, our arrowroot powder is ready to use. You can grind it once to a fine powder.
  8. Sieve and store.


How to Use Arrowroot Powder?

Arrowroot is a great thickening agent for soups, sauces, and gravies and can be used in place of cornstarch. Because prolonged heat can cause the arrowroot to break down, resulting in a thin sauce, it is added towards the end of the cooking period. This powder is also used to coat meat and tofu for a crispy finish when pan-frying and in sweets and jellies.

Arrowroot is an excellent thickening for fruit recipes since it forms a transparent gel that doesn’t break down when mixed with acidic components like fruit juice. It also withstands freezing, whereas cornstarch-thickened mixes tend to degrade after freezing and thawing. However, it should not be used in recipes containing dairy products (excluding ice cream), as it will result in an unpleasant, slimy texture.

In Baking and Desserts

Arrowroot can be added to fruit pies and other desserts like non-dairy pudding or custard to provide structure and a glossy appearance. For example, in a pudding, the arrowroot should be blended with liquid-like non-dairy milk before adding the rest of the ingredients. When making a fruit pie filling with arrowroot, mix it dry with the sugar and set it aside before filling the crust. As a result, the pie has a lovely gleaming finish.

To Make Pan-Fried Food Crispy

When stir-frying Chinese dishes like General Tso’s chicken, the directions frequently call for cornstarch, but arrowroot works just as well. While cooking, dusting any protein, including tofu and beef, generates a crispy surface. Extra-crispy french fries can also be achieved by sprinkling arrowroot over potatoes.

Soup and Sauce

This powder is gluten-free and paleo-friendly, making it an excellent choice for anybody wishing to thicken a soup or sauce. Make a slurry with it before putting it on a dish. One dish that would benefit from a slurry would be chicken dumpling soup. Because this soup is generally thick, arrowroot aids in consistency.


Tofu is becoming more popular as more individuals become interested in veganism. It is an excellent source of protein for vegans and vegetarians alike. Arrowroot powder may make fried foods crunchy, which is an excellent tip since many people adore fried tofu. After slicing and drying the tofu, combine it with arrowroot powder and spices in a bowl or plastic bag to ensure excellent and crunchy tofu.

Where to Buy Arrowroot Powder?

Although arrowroot powder is not widely available in most major supermarkets, this may change as gluten-free cooking becomes more popular. Larger chains with a significant supply of natural or healthy food goods are more likely to carry arrowroot powder. It’s frequently alongside flour, grains, baking ingredients or in the market’s gluten-free specialty department.

Arrowroot powder is commonly found at natural food stores or health food stores, and it can also be acquired from a variety of internet retailers. Check the ingredient lists carefully because some lower-quality arrowroot powder blends may contain potato starch.

Arrowroot Powder Substitutions

If you can’t get arrowroot powder, there are a few additional ingredients you can use instead. Instant tapioca is the most acceptable option because it can be frozen and gives recipes a glossy shine.

Remember that tapioca does not entirely dissolve when heated, so grinding it to a powder before using it is good. You can substitute cornstarch for arrowroot, but it won’t work in acidic recipes or for meals that will be frozen; cornstarch will also leave a hazy rather than brilliant finish.

Is Arrowroot Powder Gluten-Free?

Use in the Kitchen Arrowroot powder has double the thickening power of wheat flour and is gluten-free due to its lack of protein. Unlike cornstarch, arrowroot powder forms a clear gel that does not dissolve when mixed with acidic liquids such as fruit juice.

Arrowroot, like other tubers, is gluten-free by nature, and its powder can be used as a wheat flour alternative. Celiac disease is a common digestive ailment in which gluten causes inflammation in the small intestine. People with celiac disease must avoid gluten altogether.

How to Utilize Arrowroot Powder in Baking?

Let’s speak about how to utilize arrowroot powder in baking now that you know how to use it in cooking. As previously indicated, arrowroot powder can be used as a thickening agent, but it can also lend structure to baked foods.

For example, you can use it in pudding or custard, and it can also be added to a pie to give it more body. Consider experimenting with it the next time you’re creating a dessert. Let’s speak about using it in baking now that you’ve learned how to use it in cooking.

Arrowroot powder can be used as a thickening agent, but it can also structure baked goods. For example, it’s good in pudding or custard, and it can also be used to bulk up a pie. Consider experimenting with arrowroot powder the next time you’re cooking a dessert.


When harvested, arrowroot resembles other underground tubers oblong in shapes like cassava, yucca, or kudzu. It’s worth noting, however, that the starch is removed differently from cornstarch, and it is extracted more conventionally without using high heat or harsh chemicals.

Arrowroot powder is a gluten-free paleo staple that’s also highly versatile in the kitchen. But first, here are five things you should know about it. It has long been prized for its therapeutic benefits, and its starch content and composition are responsible for most of its possible health advantages.

The resistant starch in it is 32 percent, which your body cannot digest. It forms a thick gel that acts like soluble fiber in your stomach when combined with water. Carbohydrates, vitamin B9, calcium, potassium, magnesium, sodium, and phosphorus are all in arrowroot, and zinc, iron, vitamin B1, and vitamin B6 are abundant.