Arrowroot

The tropical plant genus Maranta is used to make the starchy flour known as arrowroot. The plant's roots are dried and ground into a fine powder to produce arrowroot, which may be used as a cooking thickener.

Because it has more fiber than cornstarch, some people prefer arrowroot. It's excellent for thickening clear liquids because when combined with water, it creates a clear gel. To get comparable effects, it is advised to use twice as much arrowroot as cornstarch. Additionally, arrowroot is gluten-free, making it suitable for those who avoid gluten. To create a slurry, combine one part arrowroot powder with one to two parts cold water. By doing this, you may avoid clumping when adding arrowroot to your sauce.