Arrowroot Starch

Pure starches are blend components, not primary flours. On their own, starches produce dense, gluey, or gummy results. They need a base grain flour (rice, sorghum, oat) to provide structure and flavor. In a well-formulated gluten-free blend, starch content typically runs 20–40% of total flour weight.

Role in blends: Starches contribute lightness (offsetting the density of grain flours), tenderness, and browning. Higher starch percentage = lighter, more tender crumb. Lower = more structure and chew.

As a thickener: Arrowroot Starch is effective for thickening sauces, soups, and puddings. It is flavorless, which makes it preferable to wheat flour as a thickener in recipes where you want a neutral flavor. Use about 1 tablespoon per cup of liquid for a medium-thick sauce.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.