18 Creamy Arrowroot Recipes for Gluten-Free Baking

Craving gluten-free treats that are irresistibly creamy and delicious? Arrowroot powder is your secret weapon! Whether you’re whipping up fluffy pancakes, velvety custards, or melt-in-your-mouth cookies, this versatile starch adds the perfect texture without the gluten. Dive into these 18 luscious recipes that prove gluten-free baking can be just as indulgent—your taste buds (and your gut) will thank you. Let’s get mixing!

Arrowroot Flour Pancakes with Maple Syrup

Light, fluffy, and gluten-free, these pancakes have a delicate texture that soaks up maple syrup like a dream—perfect for a lazy weekend brunch.

Ingredients:

• 1 cup arrowroot flour
• 1/2 cup almond flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup almond milk
• 1 tbsp melted coconut oil, plus extra for cooking
• Pure maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup arrowroot flour, 1/2 cup almond flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 3/4 cup almond milk and 1 tbsp melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and mix until just combined (small lumps are okay).
4. Heat a skillet over medium-low heat and lightly grease with coconut oil. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on top.
5. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter.
6. Serve warm with a generous drizzle of maple syrup.

The arrowroot gives these pancakes a uniquely tender, almost melt-in-your-mouth quality—no gluten required!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Gluten-Free Arrowroot Chocolate Chip Cookies

These gluten-free arrowroot chocolate chip cookies are delightfully chewy with a subtle vanilla warmth—perfect for anyone craving classic comfort without the gluten.

• 1 cup arrowroot flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup softened coconut oil
• 1/3 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup arrowroot flour, 1/2 cup almond flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a separate bowl, beat 1/2 cup softened coconut oil with 1/3 cup coconut sugar until fluffy. Mix in 1 large egg and 1 tsp vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture, then stir in 1/2 cup chocolate chips.
5. Scoop tablespoon-sized dough balls onto the sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.

The arrowroot flour gives these cookies a uniquely tender bite, while the coconut sugar adds a caramel-like depth. They’re irresistible straight from the oven!

Tip: Let cookies cool on the sheet for 5 minutes—they’ll firm up perfectly.

Arrowroot Thickened Vegan Gravy

This silky, plant-based gravy comes together in minutes and clings perfectly to mashed potatoes or roasted veggies—no dairy or flour needed!

Ingredients:

• 2 cups vegetable broth
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 3 tbsp arrowroot powder
• 1/4 cup cold water

Instructions:

1. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic, 1 tsp thyme, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
2. Pour in the 2 cups vegetable broth and 3 tbsp soy sauce, scraping up any browned bits. Whisk in the 2 tbsp nutritional yeast and bring to a gentle simmer.
3. In a small bowl, mix the 3 tbsp arrowroot powder with 1/4 cup cold water until smooth. Slowly drizzle into the gravy while whisking constantly. Cook for 2–3 minutes until thickened to a glossy, pourable consistency.

The arrowroot gives this gravy a shiny, velvety texture that’s lighter than traditional roux-based versions—ideal for drizzling over holiday roasts or weeknight biscuits.

Tip: For extra umami, swap 1/2 cup of broth with mushroom stock or add 1 tsp miso paste with the soy sauce.

Arrowroot Pudding with Coconut Milk

This creamy Arrowroot Pudding with Coconut Milk is a dreamy tropical dessert that comes together with just a handful of pantry staples—perfect for when you need a fuss-free sweet treat.

• 1/4 cup arrowroot powder
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup water
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Toasted coconut flakes (for garnish, optional)

1. In a small bowl, whisk together the arrowroot powder and water until smooth.
2. In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Heat until steaming but not boiling, stirring occasionally (about 3 minutes).
3. Slowly pour the arrowroot mixture into the saucepan while whisking constantly. Continue cooking, stirring frequently, until the pudding thickens noticeably (about 5–7 minutes).
4. Remove from heat and stir in the vanilla extract. Pour into serving bowls and let cool slightly, then refrigerate for at least 1 hour until set.
5. Top with toasted coconut flakes before serving, if desired.

The magic of arrowroot gives this pudding a silky, delicate texture—almost like a cross between custard and jelly—while the coconut milk keeps it luxuriously rich without dairy.

Tip: For extra flavor, steep a pandan leaf or a pinch of cardamom in the coconut milk while heating, then remove before adding the arrowroot.

Arrowroot-Crusted Baked Chicken Tenders

These crispy baked chicken tenders get their irresistible crunch from arrowroot powder—a gluten-free alternative that fries up golden and light in the oven.

Ingredients:

• 1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1/2 cup arrowroot powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 large egg, beaten

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a shallow bowl, whisk together 1/2 cup arrowroot powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip each chicken tender into the beaten egg, then coat evenly in the arrowroot mixture, pressing gently to adhere.
4. Arrange tenders on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil.
5. Bake for 20–22 minutes, flipping halfway, until deeply golden and crispy.

The arrowroot crust shatters like a tempura batter but stays miraculously grease-free—perfect for dunking in your favorite sauce. Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Arrowroot Banana Bread with Walnuts

This naturally sweetened banana bread gets a tender crumb from arrowroot powder and a satisfying crunch from toasted walnuts—perfect for a wholesome snack or breakfast on the go.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups almond flour
• 1/2 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts, plus 2 tbsp for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk mashed bananas, 1/3 cup melted coconut oil, 1/2 cup maple syrup, eggs, and 1 tsp vanilla until smooth.
3. Add almond flour, 1/2 cup arrowroot powder, 1 tsp baking soda, and 1/2 tsp salt. Stir until just combined, then fold in 1/2 cup chopped walnuts.
4. Pour batter into the pan and sprinkle remaining 2 tbsp walnuts on top. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The arrowroot keeps this loaf moist for days, while the walnuts add a toasty contrast to the caramel-like banana flavor.

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Arrowroot and Almond Flour Pie Crust

This gluten-free pie crust is buttery, flaky, and holds up beautifully for both sweet and savory fillings—no one will guess it’s grain-free!

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup arrowroot flour
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 large egg
• 1 tsp apple cider vinegar

Instructions:

1. In a food processor, pulse 1 1/2 cups almond flour, 1/2 cup arrowroot flour, and 1/4 tsp salt until combined.
2. Add 6 tbsp cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Whisk together 1 large egg and 1 tsp apple cider vinegar, then drizzle into the processor while pulsing just until the dough clumps together.
4. Press the dough into a 9-inch pie dish, smoothing the edges with damp fingers. Chill for 30 minutes.
5. Preheat oven to 350°F. Prick the crust with a fork, then bake for 15–18 minutes until lightly golden. Cool before filling.

The secret here? The apple cider vinegar tenderizes the crust, while arrowroot keeps it crisp—perfect for custards or fruit pies without sogginess.

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before using.

Arrowroot Thickened Strawberry Jam

This naturally sweetened strawberry jam comes together in minutes, with arrowroot powder giving it a silky, spreadable texture—no pectin required!

Ingredients:

• 4 cups fresh strawberries, hulled and mashed
• 1/2 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tbsp arrowroot powder
• 2 tbsp cold water

Instructions:

1. In a medium saucepan, combine the mashed strawberries, 1/2 cup sugar, and 2 tbsp lemon juice. Cook over medium heat, stirring frequently, until the mixture bubbles vigorously (about 8–10 minutes).
2. Whisk together 1 1/2 tbsp arrowroot powder and 2 tbsp cold water in a small bowl until smooth. Slowly drizzle into the strawberry mixture while stirring constantly.
3. Reduce heat to low and simmer for 3–4 minutes, stirring often, until the jam thickens enough to coat the back of a spoon.
4. Remove from heat and let cool slightly before transferring to a jar. The jam will continue to thicken as it cools.

The arrowroot gives this jam a glossy sheen and delicate texture—perfect for swirling into yogurt or layering on toast without the gummy feel of store-bought versions.

Tip: For a looser jam, reduce the arrowroot to 1 tbsp. Want more tang? Add an extra squeeze of lemon at the end!

Arrowroot Vegan Cheese Sauce

This velvety, dairy-free cheese sauce is a game-changer for nachos, mac and cheese, or drizzling over roasted veggies—no one will guess it’s plant-based!

Ingredients

• 1 cup unsweetened almond milk (or oat milk)
• 1/4 cup nutritional yeast
• 2 tbsp arrowroot powder
• 2 tbsp refined coconut oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp turmeric (for color)

Instructions

1. In a small bowl, whisk together almond milk, arrowroot powder, and nutritional yeast until smooth.
2. Melt coconut oil in a saucepan over medium heat. Stir in garlic powder, smoked paprika, salt, and turmeric, and cook for 30 seconds until fragrant.
3. Pour the milk mixture into the saucepan, whisking constantly. Cook for 3–4 minutes until thickened to a custard-like consistency (it will thicken further off heat).
4. Remove from heat and stir in lemon juice. Taste and adjust salt if needed.

The magic here? Arrowroot gives this sauce a silky, stretchy texture that mimics melted dairy cheese—perfect for fooling even the pickiest eaters!

Tip: For extra tang, add 1/2 tsp of white miso paste with the seasonings.

Arrowroot Flour Tortillas

These gluten-free tortillas are soft, pliable, and perfect for wrapping up your favorite fillings—no one will guess they’re made with arrowroot flour!

Ingredients:

• 1 1/2 cups arrowroot flour
• 1/2 cup tapioca flour
• 1/4 tsp sea salt
• 1/4 cup avocado oil (or melted coconut oil)
• 3/4 cup warm water

Instructions:

1. In a large bowl, whisk together 1 1/2 cups arrowroot flour, 1/2 cup tapioca flour, and 1/4 tsp sea salt.
2. Add 1/4 cup avocado oil and 3/4 cup warm water, stirring until a sticky dough forms. Knead briefly until smooth (about 1 minute).
3. Divide the dough into 8 equal balls. Roll each between two sheets of parchment paper into 6-inch circles, dusting lightly with arrowroot flour if sticking.
4. Heat a dry skillet over medium-high. Cook each tortilla for 45–60 seconds per side until lightly speckled and pliable. Stack under a towel to keep warm.

These tortillas are surprisingly sturdy—ideal for tacos or quesadillas without the usual gluten-free crumbliness!

Tip: For extra flexibility, let the cooked tortillas rest covered for 5 minutes before serving.

Arrowroot Blueberry Muffins

These tender, gluten-free muffins are bursting with juicy blueberries and have a delicate crumb thanks to arrowroot flour—perfect for a light breakfast or afternoon snack.

Ingredients:

• 1 1/2 cups arrowroot flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries (plus extra for topping)

Instructions:

1. Preheat oven to 350°F and line a muffin tin with parchment liners.
2. In a large bowl, whisk together 1 1/2 cups arrowroot flour, 1/2 cup almond flour, 1/2 cup sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat the eggs, then stir in 1/3 cup melted coconut oil, 1/2 cup almond milk, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined (don’t overmix). Gently fold in 1 cup blueberries.
5. Divide batter evenly into the muffin tin, filling each cup 3/4 full. Press a few extra blueberries onto the tops.
6. Bake for 22–25 minutes, until tops spring back when lightly pressed. Cool in the pan for 5 minutes before transferring to a rack.

The arrowroot flour gives these muffins an airy, melt-in-your-mouth texture, while the almond flour adds a subtle nutty richness. Tip: For extra flavor, toss the blueberries in 1 tbsp arrowroot flour before folding them in—this helps prevent sinking!

Arrowroot Thickened Creamy Soup

This silky, velvety soup gets its luscious texture from arrowroot powder, a gluten-free thickener that adds just the right amount of body without dulling the flavors.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 tbsp arrowroot powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground nutmeg

Instructions:

1. Melt butter in a pot over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
3. Whisk together heavy cream and arrowroot powder until smooth. Slowly pour into the soup, stirring constantly.
4. Simmer for 3–4 minutes until thickened slightly. Stir in salt, black pepper, and nutmeg.
5. Remove from heat and blend with an immersion blender (or carefully in a countertop blender) until ultra-smooth.

The arrowroot gives this soup a delicate gloss and a texture that clings to the spoon just right—no floury aftertaste or heaviness.

Tip: For a lighter version, swap half the cream for whole milk, but add an extra 1 tsp arrowroot to maintain thickness.

Arrowroot and Coconut Flour Brownies

These fudgy brownies are gluten-free but don’t skimp on richness—thanks to a clever blend of arrowroot and coconut flour that keeps them tender and moist.

Ingredients:

• 1/2 cup arrowroot flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup arrowroot flour, 1/4 cup coconut flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 3/4 cup coconut sugar, 1/3 cup melted coconut oil, eggs, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture until just combined. Stir in 1/2 cup chocolate chips.
5. Spread the batter evenly into the pan. Bake for 20–22 minutes, until the edges are set but the center is slightly soft.
6. Cool completely before slicing—this ensures those clean, fudgy layers!

The combo of arrowroot and coconut flour gives these brownies a chewy-crisp edge with a melt-in-your-mouth center. Tip: For extra gooeyness, warm slices for 10 seconds in the microwave before serving.

Arrowroot Lemon Bars with Shortbread Crust

These zesty lemon bars get a delicate, melt-in-your-mouth texture from arrowroot powder, all nestled in a buttery shortbread crust—perfect for brightening up any dessert spread.

Ingredients:

• For the crust: 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 3/4 cup granulated sugar, 2 tbsp arrowroot powder, 2 large eggs, 1/3 cup fresh lemon juice, 1 tbsp lemon zest, powdered sugar for dusting

Instructions:

1. Prep the crust: Preheat oven to 350°F. In a bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp salt. Cut in 1/2 cup butter until crumbly. Press evenly into an 8×8″ pan lined with parchment. Bake for 18–20 minutes until lightly golden.
2. Make the filling: Whisk 3/4 cup sugar and 2 tbsp arrowroot powder in a bowl. Beat in 2 eggs, then stir in 1/3 cup lemon juice and 1 tbsp zest until smooth. Pour over the warm crust.
3. Bake again: Return to the oven for 20–22 minutes until the filling is set (edges will be slightly puffed). Cool completely, then chill for 1 hour. Dust with powdered sugar before slicing.

The arrowroot gives these bars a uniquely silky bite, balancing the tangy lemon without gumminess. Tip: For clean cuts, wipe your knife between slices!

Arrowroot Thickened Vegan Ice Cream

This dreamy dairy-free ice cream gets its luscious texture from arrowroot powder—no eggs or cornstarch needed, just velvety scoops every time.

Ingredients

• 2 cups full-fat coconut milk (well shaken)
• 1/2 cup maple syrup
• 1 tbsp arrowroot powder
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a small bowl, whisk together 1/4 cup coconut milk and 1 tbsp arrowroot powder until smooth. Set aside.
2. Heat remaining coconut milk, 1/2 cup maple syrup, and 1/4 tsp sea salt in a saucepan over medium heat until steaming (about 3 minutes). Reduce heat to low.
3. Whisk in arrowroot slurry and cook for 2 minutes, stirring constantly, until slightly thickened (it should coat the back of a spoon). Remove from heat.
4. Stir in 1 tsp vanilla extract, then chill mixture in the fridge for at least 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes), then freeze for 2 hours before serving.

The arrowroot creates an almost gelato-like creaminess that’s scoopable straight from the freezer—no icy crystals here!

Tip: For extra richness, swap 1/2 cup coconut milk with cashew cream.

Arrowroot Flour Waffles with Fresh Berries

These light, crispy waffles get their delicate texture from arrowroot flour, making them a gluten-free treat that pairs perfectly with juicy berries.

Ingredients:

• 1 cup arrowroot flour
• 1/2 cup almond flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F).
2. In a large bowl, whisk together 1 cup arrowroot flour, 1/2 cup almond flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat the eggs, then stir in 3/4 cup almond milk, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay).
5. Lightly grease the waffle iron, then pour about 1/3 cup batter per waffle. Cook for 3-4 minutes until golden and crisp.
6. Serve immediately topped with fresh berries and a drizzle of maple syrup.

The arrowroot flour gives these waffles an airy crunch that holds up beautifully to the burst of sweet-tart berries. No one will guess they’re gluten-free!

Tip: For extra-fluffy waffles, let the batter rest for 5 minutes before cooking.

Arrowroot and Tapioca Dumplings

These chewy, slightly translucent dumplings are a gluten-free twist on classic comfort food—perfect for soaking up broths or serving with a drizzle of honey for dessert.

Ingredients:

• 1 cup arrowroot flour
• 1/2 cup tapioca flour
• 1/4 tsp salt
• 1/2 cup boiling water
• 1 tbsp neutral oil (like avocado or grapeseed)

Instructions:

1. In a bowl, whisk together 1 cup arrowroot flour, 1/2 cup tapioca flour, and 1/4 tsp salt. Make a well in the center.
2. Pour 1/2 cup boiling water and 1 tbsp oil into the well. Stir with a fork until a shaggy dough forms, then knead by hand for 2 minutes until smooth (it’ll be slightly sticky).
3. Divide dough into 12 pieces, rolling each into a ball. Flatten slightly into 1/2-inch-thick discs.
4. Bring a pot of salted water to a simmer. Gently drop dumplings in and cook for 5–6 minutes until they float and turn glossy.
5. Remove with a slotted spoon and serve warm in soup or with a sweet topping.

The magic here? These dumplings stay springy even when reheated—no gumminess!

Tip: For extra flavor, infuse the boiling water with a strip of lemon zest or a smashed ginger slice before mixing.

Arrowroot Thickened Gluten-Free Gravy

This silky, rich gravy is a gluten-free game-changer—no flour needed, just pantry staples and a foolproof arrowroot finish.

Ingredients:

• 2 cups chicken or vegetable broth (low-sodium)
• 2 tbsp unsalted butter (or dairy-free alternative)
• 1 small shallot, finely minced (about 2 tbsp)
• 1 tbsp tamari or gluten-free soy sauce
• 1 tbsp arrowroot powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp fine sea salt

Instructions:

1. In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 small shallot and sauté for 2–3 minutes until translucent.
2. Whisk in 1 tbsp arrowroot powder to form a paste, then slowly pour in 2 cups broth, stirring constantly to avoid lumps.
3. Add 1 tbsp tamari, 1/4 tsp black pepper, and 1/8 tsp salt. Simmer for 3–5 minutes, stirring often, until the gravy coats the back of a spoon.
4. Remove from heat and let stand for 2 minutes to thicken further before serving.

The arrowroot gives this gravy a glossy sheen and velvety texture—perfect for drizzling over mashed potatoes or roasted turkey without any grittiness.

Tip: For a deeper flavor, brown the shallot in the butter until caramelized before adding the arrowroot.

Conclusion

With these 18 creamy arrowroot recipes, gluten-free baking has never been easier—or more delicious! Whether you’re whipping up cookies, cakes, or sauces, arrowroot flour adds the perfect texture. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!