• The starch is primarily used as a thickener in many foods such as puddings and sauces.
• It can be used in place of flour or cornstarch in various recipes. 1 tsp of arrowroot can be substituted for 1 tbsp of flour, and 2 tsp of arrowroot can be substituted for 1 tbsp of cornstarch.
• The powder should be mixed with a cool liquid before being introduced to a recipe, and it should be added towards the end, since overcooking can destroy the gelling properties of arrowroot. Once the mixture thickens, remove immediately to prevent thinning.
• Arrowroot thickens at lower temperatures unlike thickeners made with flour or cornstarch.
• Unlike many starches, arrowroot turns clear as it sets, and will not interrupt the color of dishes it is included in.
• Since arrowroot flour is very bland, it is used in neutral recipes.
• The whole root can be used in recipes too. The papery layer should be peeled off before the root is boiled or fried. It can be prepared into chips, flavoured with salt and/or spices.
• In baking, it is used as a thickening agent for fruit pie fillings and glazes. It is also used in the preparation of arrowroot cookies. It makes shimmering fruit gels.
• Lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking.
• It is also used in the preparation of homemade ice cream since it prevents the formation of ice crystals.
• Korean cuisine uses arrowroot in the form of noodles. Other oriental cuisines also use it for thickening acidic foods such as sweet and sour sauce etc.