Can anything replace arrowroot when baking?

Yes, there are several substitutes for arrowroot in baking, depending on the desired outcome:

For thickening:

* Cornstarch: The most common substitute, offering similar thickening power to arrowroot. However, cornstarch can impart a slightly starchy flavor, so use it sparingly.

* Potato starch: Another good option for thickening sauces and gravies, providing a smooth texture. It has a slightly milder flavor than cornstarch.

* Tapioca starch: Offers a slightly chewy texture and a neutral flavor, making it suitable for sauces and puddings.

* Wheat flour: Works well in baked goods, but may result in a slightly denser texture.

* All-purpose flour: A versatile substitute, but may require adjusting the amount used due to its gluten content.

For gluten-free baking:

* Rice flour: A good option for gluten-free recipes, but can result in a slightly crumbly texture.

* Coconut flour: Provides a dense and slightly sweet flavor, requiring careful adjustments to liquid ratios.

* Almond flour: Offers a nutty flavor and a slightly crumbly texture, requiring adjustments to liquid amounts.

* Buckwheat flour: Has a slightly earthy flavor and a dense texture, works well in pancakes and cookies.

Other considerations:

* Substitutions may require adjusting amounts. Experiment to find the perfect ratio for your recipe.

* Arrowroot is a good choice for clear sauces, as it doesn't cloud the liquid like cornstarch.

* Arrowroot is gluten-free and hypoallergenic, so it's a good option for those with dietary restrictions.

Ultimately, the best substitute for arrowroot depends on the specific recipe and desired outcome. It's always a good idea to test out different options and find the one that works best for you.