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It’s an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement for most recipes.
For thickening: Arrowroot is best used at the end of your cooking just before boiling. For gravies and sauces, add arrowroot starch to a small amount of cool liquid first, then whisk together into hot liquids.
For an egg replacer: Whisk together 1 tbsp arrowroot starch, 1 tbsp vegetable oil, and 1/4 cup of water to equal one egg.