Arrowroot Powder/Flour

Thanks to arrowroot, you can thicken sauces, puddings, and mousses with ease. This white powder is very similar to kudzu and is often compared to other starchy flours. However, arrowroot is so fine that it produces much smoother results, and is less likely to stick together and form large, glutinous lumps when baking. In a pinch, cornstarch can be an adequate substitute, but I highly recommend seeking out arrowroot. Most grocery stores have a brand or two tucked in among the spices in the baking aisle.