My diet:

Arrowroot (Arrowroot starch)

No E-numberThickeners & gumsOrigin: Plant
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Every diet

VeganYes
Gluten-freeYes

Arrowroot is a rhizome, not a gluten grain.

HalalYes
KosherYes
KetoNo

Arrowroot powder is starch.

Low-FODMAPYes
The short answer
Arrowroot is a tasteless starch from a tropical rhizome. It is vegan and gluten-free, it makes a clear gel, and it is not keto.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberNone
Comes fromPlant
What it doesThickeners & gums
Glycemic index—
Daily limitNot set
Also calledArrowroot, Arrowroot starch

Rules by country

🇺🇸 US FDANot evaluated as an additive
🇪🇺 European UnionNot evaluated as an additive
🇨🇦 Health CanadaNot evaluated as an additive
CaliforniaNo extra rules

Arrowroot is a culinary starch, not an additive with an E-number. It is gluten-free and vegan. It is still a starch, so it is not keto. Cooks prize it because the gel stays clear and has almost no taste of its own.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Arrowroot thickens at a lower heat than corn starch and turns stringy or thin if you boil it. It is the starch people reach for when a fruit sauce should stay bright.

Where it comes from: Arrowroot is the starch of the rhizome of Maranta arundinacea, a tropical plant. The rhizomes are soaked, the starch settles, and the water is poured off. The powder that remains is almost pure starch.

Why it’s in food

  • Thickens fruit sauces without clouding them
  • Replaces corn starch for a corn-free kitchen
  • Lightens gluten-free cookies
  • Settles a custard that should not taste of starch

Often found in

Fruit saucesCustardsGluten-free cookiesClear glazesBaby cereals in some traditionsPie filling

Also listed as: Arrowroot, Arrowroot starch, Arrowroot flour, Arrowroot powder

Health & gut impact

A refined starchConcern

Arrowroot powder is washed rhizome starch. The gel is easy to digest once it is cooked, which is why it shows up in bland diets, and it is still carbohydrate.

Culinary use of arrowroot starch

Boiling undoes itUnder study

A hard boil can thin an arrowroot gel after it has set. That is a cooking limit, not a safety limit.

Cooks' practice with arrowroot

What can I use instead?

Tapioca starch

Ratio: Use the same spoon

Best for: A clear gel

Corn starch

Ratio: Expect a cloudier sauce

Best for: Gravy

Related

More thickeners & gums:

Acetylated distarch adipate E1422Acetylated distarch adipate (E1422) is a modified starch used in frozen foods and sauces. It is allowed. The US name on the label is usually just modified food starch, and it still counts as carbohydrate.Generally safeAgar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safeBeta-glucan (β-glucan)Beta-glucan is the soluble fiber in oats and barley that the FDA's heart-disease claim is about, at 3 grams a day. Barley versions contain gluten. Yeast versions are a different fiber and do not carry that claim.Generally safeCalcium alginate (Seaweed salt) E404Calcium alginate (E404) is a seaweed-based gel that sets in cold liquid when it meets calcium. It's the basis of vegan spheres and cheese analogues. It's vegan, gluten-free and safe.Generally safe

Common questions

Is arrowroot gluten-free?

Yes.

Can I boil arrowroot the way I boil corn starch?

Bring it up and then stop. A long boil can thin the gel.

Is Arrowroot safe?

Use in moderation (82/100). Arrowroot is a culinary starch, not an additive with an E-number. It is gluten-free and vegan. It is still a starch, so it is not keto. Cooks prize it because the gel stays clear and has almost no taste of its own.

Is Arrowroot gluten-free?

Yes. Arrowroot is a rhizome, not a gluten grain.

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Scientific sources & regulatory citations
  • Culinary use of arrowroot starch
  • Cooks' practice with arrowroot