Arrowroot starch vs Cornstarch
Both thicken, but they behave differently. Arrowroot sets clearer and works in acidic liquids where cornstarch thins out, so it suits fruit fillings and citrus sauces — use about 2 teaspoons of arrowroot per tablespoon of cornstarch. Arrowroot dislikes long boiling and reheating, so stir it in at the end and serve soon after. Cornstarch holds up better to heat and to dairy.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Arrowroot starch | 128 g | Flours & Starches | Gluten-free thickener; spoon and level — do not pack. Best in fruit fillings and acidic sauces where cornstarch fails. |
| Cornstarch | 120 g | Flours & Starches | Cornstarch is fine and powdery — stir it before measuring to break up any lumps. |
How to swap arrowroot starch and cornstarch
- 2 tsp arrowroot = 1 tbsp cornstarch (for thickening) (Bob's Red Mill)Use arrowroot when thickening acidic liquids — cornstarch breaks down in acid. Avoid in dairy sauces (turns slimy).
- 1 tsp cornstarch = 1½ tsp arrowroot powder (America's Test Kitchen)Arrowroot makes a clearer, more translucent thickening than cornstarch — useful for fruit pie glazes and clear sauces. Avoid in dairy-based sauces; arrowroot turns slimy with milk and cream.
Full conversions: Arrowroot starch converter · Cornstarch converter. More swaps: Arrowroot starch substitutes · Cornstarch substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.