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Arrowroot powder is a white, flavorless starch extracted from tropical tubers. It's used as a gluten-free thickener for soups and sauces.| The Spruce Eats
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Basic gravy uses flour to thicken, but other starches such as cornstarch and arrowroot can work as well, with varying results.| The Spruce Eats
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Deep-frying is one of the culinary techniques home cooks fear the most. These 7 tips will banish those fears so you can fry delicious, crispy foods at home.| The Spruce Eats
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Cornstarch is great for thickening sauces and soups, but if you try to add it directly, you'll get lumps. You need to make something called a slurry.| The Spruce Eats
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Cornstarch is a gluten-free thickening agent that is added to sauces, gravies, and desserts. To gelatinize the food, it must come to a full boil first.| The Spruce Eats