Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Arrowroot Slurry

Arrowroot Slurry: A Gluten-Free Thickening Solution

Learn how to make a simple and effective arrowroot slurry to thicken your soups and stews. This gluten-free option provides a smooth, glossy finish without clouding the broth.

Prep Time
2 minutes
Cook Time
2 minutes (as part of the soup/stew cooking time)
Servings
Enough to thicken approximately 4 cups of liquid
Ingredients
  • 1 tablespoon Arrowroot Powder
  • 2 tablespoons Cold Water

Prepare the Slurry

In a small bowl, whisk together the arrowroot powder and cold water until completely smooth. Ensure there are no lumps. This is crucial to prevent clumping when added to the hot liquid.

Adding to Soup or Stew

Bring your soup or stew to a simmer. Slowly pour the arrowroot slurry into the simmering liquid while stirring constantly. Continue stirring until the soup or stew thickens to your desired consistency, usually within 1-2 minutes. Avoid boiling the soup or stew vigorously after adding the slurry, as excessive heat can break down the arrowroot and thin the sauce.

Adjusting Thickness

If the soup or stew isn't thick enough after a couple of minutes, you can prepare a second small batch of arrowroot slurry and add it gradually until you achieve the desired thickness. Be careful not to add too much, as it can become overly gelatinous.

Important Notes

Arrowroot slurry should always be mixed with cold water before adding to hot liquids. Using warm or hot water will cause the arrowroot to clump. Arrowroot thickens at a lower temperature than cornstarch, so be careful not to overcook it. Arrowroot is best used in recipes that are not extremely acidic, as acidity can interfere with its thickening properties. For highly acidic sauces, consider using another thickener.

Nutrition Facts Estimated per 100g of product

Since arrowroot slurry is used in small amounts for thickening, the nutritional impact per serving is minimal. The following values are approximate and will vary based on the specific brand of arrowroot powder used. Calories: ~35kcal, Carbohydrates: ~8g, Protein: ~0g, Fat: ~0g.

Other Considerations for Nutrition

Arrowroot is a good source of resistant starch, which can promote gut health. It's also naturally gluten-free, making it a suitable thickener for individuals with celiac disease or gluten sensitivity. However, arrowroot should be cooked properly. Consuming raw arrowroot may cause digestive upset.

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FAQ

  • Can I use arrowroot powder instead of cornstarch?

    Yes, arrowroot powder is a good gluten-free substitute for cornstarch. It provides a similar smooth, glossy finish. Use the same amount of arrowroot as you would cornstarch.
  • My arrowroot slurry clumped up. What did I do wrong?

    Clumping usually occurs when arrowroot is added directly to hot liquid without first being mixed with cold water. Make sure to always create a smooth slurry with cold water before incorporating it into the soup or stew.
  • Can I use arrowroot to thicken a cold soup?

    Arrowroot needs heat to activate its thickening properties. It is not suitable for thickening cold soups or sauces.