The Cornstarch Alternative That's Perfect For Thickening Simmered Sauces
Many cooks reach for [[cornstarch]] or a flour-based roux to thicken sauces and stews, but [[arrowroot powder]] — a gluten-free starch derived from the arrowroot plant — has become a versatile alternative that often outperforms corn-based thickeners. Neutral in flavor and virtually odorless, [[arrowroot powder]] requires less time to tighten a sauce, preserves the glossy transparency of acidic dishes like [[herby marinara]] or cranberry sauces, and holds texture after freezing and thawing, which makes it ideal for [[meal prep]] and fruit pie fillings. To use, whisk into cold water to make a slurry and add toward the end of cooking; avoid prolonged boiling and do not use with dairy, since it can become slimy in cream-based recipes such as [[New England clam chowder]]. It's gluten-free and suitable for those with corn allergies, and its neutral mouthfeel lends a silky finish that works in both rustic stews and refined pan sauces.