Corn Starch Vs Arrowroot: Which One Tastes Better?

Corn starch and arrowroot, two common ingredients found in kitchens worldwide, share several similarities yet possess distinct characteristics that set them apart. Both derived from plant sources, these starches play versatile roles in culinary creations, from thickening sauces to adding texture to baked goods. Delve into this comprehensive guide to uncover the intricacies of corn starch vs arrowroot, exploring their unique properties, applications, and the nuances that make each one a valuable addition to your pantry.

Starch Sources:

Corn starch, as its name suggests, is extracted from the endosperm of corn kernels. This abundant and cost-effective starch is a staple in many households and commercial food production facilities. Arrowroot, on the other hand, originates from the rhizomes of the arrowroot plant, a tropical perennial native to the Americas and Southeast Asia. Its production is relatively limited compared to corn starch, resulting in a higher price point.

Physical Properties:

Corn starch appears as a fine, white powder with a neutral flavor and odor. When mixed with water, it forms a translucent, viscous paste that thickens upon heating. Arrowroot, too, is a white powder, but its texture is slightly finer and smoother than corn starch. It also possesses a neutral flavor and odor, yielding a clear, glossy paste when combined with water.

Gelatinization Temperature:

Gelatinization temperature refers to the point at which starch granules swell and absorb water, forming a gel. Corn starch gelatinizes at a higher temperature (around 176°F or 80°C) compared to arrowroot (around 158°F or 70°C). This difference in gelatinization temperature affects the thickening properties and applications of these starches.

Thickening Properties:

Corn starch is a potent thickener, capable of producing a thick, opaque paste that holds its structure well. It is commonly used in sauces, gravies, soups, and puddings, where a substantial thickening effect is desired. Arrowroot, while also an effective thickener, imparts a more delicate, glossy sheen to sauces and gravies. Its thickening power is slightly less pronounced than corn starch, making it a suitable choice for applications where a lighter, translucent consistency is preferred.

Baking Applications:

In the realm of baking, corn starch and arrowroot serve distinct purposes. Corn starch is often used as a thickener in pie fillings, custards, and icings. Its ability to withstand high temperatures without breaking down makes it ideal for these applications. Arrowroot, with its milder thickening properties, is commonly employed in gluten-free baking, where it helps bind ingredients and provides a smooth texture. It is also valued for its ability to prevent crystallization in icings and glazes.

Health Considerations:

Both corn starch and arrowroot are generally considered safe for consumption. However, individuals with corn allergies should avoid corn starch. Arrowroot, being a gluten-free starch, is a suitable alternative for those with gluten sensitivities or celiac disease.

Culinary Versatility:

Corn starch and arrowroot find applications beyond thickening sauces and gravies. Corn starch is commonly used as a coating for fried foods, imparting a crispy texture. It is also employed in the production of noodles and certain types of candy. Arrowroot, with its delicate thickening properties, is often used in Asian cuisine to thicken soups, stews, and sauces. It is also a popular ingredient in gluten-free baking and as a thickener for sauces in savory dishes.

Substitution and Storage:

In recipes calling for corn starch, arrowroot can be substituted in equal amounts. However, it is essential to note that arrowroot may not provide the same level of thickening as corn starch, so adjusting the quantity may be necessary. Both corn starch and arrowroot should be stored in airtight containers in a cool, dry place to maintain their quality and prevent spoilage.

The Final Take:

Corn starch and arrowroot, while sharing similarities as thickening agents, possess unique characteristics that make them suitable for various culinary applications. Corn starch’s robust thickening power and high gelatinization temperature make it ideal for sauces, gravies, and puddings. Arrowroot’s delicate thickening properties and lower gelatinization temperature lend it well to Asian cuisine, gluten-free baking, and applications where a lighter, translucent consistency is desired. Understanding the nuances of these starches empowers home cooks and culinary professionals alike to elevate their creations and achieve desired textures and flavors.

Answers to Your Most Common Questions

1. What are the main differences between corn starch and arrowroot?

Corn starch is derived from corn kernels, while arrowroot comes from the rhizomes of the arrowroot plant. Corn starch has a higher gelatinization temperature and produces a thick, opaque paste, while arrowroot has a lower gelatinization temperature and yields a clear, glossy paste.

2. Can I substitute corn starch with arrowroot in all recipes?

Yes, you can substitute corn starch with arrowroot in most recipes. However, it is essential to note that arrowroot may not provide the same level of thickening as corn starch, so adjusting the quantity may be necessary.

3. Which starch is better for gluten-free baking?

Arrowroot is a suitable choice for gluten-free baking as it is naturally gluten-free. It helps bind ingredients and provides a smooth texture to gluten-free baked goods.

4. How should I store corn starch and arrowroot?

Both corn starch and arrowroot should be stored in airtight containers in a cool, dry place to maintain their quality and prevent spoilage.

5. Is corn starch safe for individuals with corn allergies?

No, corn starch is not safe for individuals with corn allergies. Arrowroot, being a gluten-free starch, is a suitable alternative for those with corn allergies.