At a Glance
Pfeilwurz, commonly called arrowroot, is a highly refined tuber starch used as a neutral-tasting thickener and as a light-weight, gluten-free component in baking blends. It is not a direct replacement for wheat or rye flours but is useful in small percentages to tenderize crumb or improve freeze-thaw stability.
💡 Arrowroot is a pure starch extracted from tubers (Maranta arundinacea and related species). Unlike cereal flours it contains almost no protein or fiber; its function is purely as a binder and texture modifier rather than as a structural flour.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement of small starch quantities
Glass Jar for Starter
Good for storing small batches of alternative flours or blends
Dough Scraper/Bench Knife
Useful when incorporating sticky starches into dough
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Properties
| Composition | Nearly 100% starch |
| Protein | Trace |
| Texture | Fine, silky powder |
| Thickening behavior | Clear gel, glossy, sets at lower temperature than cornstarch |
| Freeze-thaw stability | Good (less syneresis than cornstarch) |
⚠️ Because arrowroot is pure starch it absorbs water differently than cereal flours. In dough systems it contributes tenderness and moisture retention but provides no gluten or pentosans; therefore its use should be limited to small percentages and paired with structural flours or binders.[1][2]
Best Uses
✓ Ideal for:
- • Gluten-free baking blends (as part of a starch mix)
- • Lightening dense whole-grain doughs (use 3–8%)
- • Improving crumb tenderness and freeze-thaw stability
- • Thickening fillings and making clear glazes for breads and pastries
✗ Not ideal for:
- • Primary structural flour → Use wheat or rye flours like [Wheat Flour Type 1050](/en/sourdough-knowhow/flour/wheat-1050) or [Rye Flour Type 997](/en/sourdough-knowhow/flour/rye-997)
- • High-hydration sourdoughs relying on gluten or pentosans → Use appropriate wheat or rye flours
Mixing recommendations:
Behavior in Dough
Consistency
Adds a silky, softer crumb feel but increases stickiness when used with high hydration
Development
No gluten development; does not respond to kneading like flour
Fermentation
Neutral—does not feed yeast or lactobacilli (no sugars or enzymes to ferment)
Sourdough required!
Arrowroot contributes no acidity or enzymatic balance. When used in sourdough contexts it is a passive ingredient; acidification and enzyme control must come from the starter and flour components.[1][2]
Minimum: Use as an additive only—no minimum for fermentation benefits
Hydration
Recommended: Account for arrowroot's high water-binding in total hydration. Start by reducing overall water by ~2–6% when adding 5–10% arrowroot.
Arrowroot forms a clear gel when heated; in cold doughs its water capture can make the dough feel tackier until baked.
Alternatives & Substitutes
Direct alternatives:
Wider availability, sets more opaquely, slightly less freeze-thaw stable
Chewier gel, stronger stretch—use cautiously to avoid gummy crumb
High water-binding, excellent in GF blends but can be heavy if overused
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Arrowroot starch (labeled arrowroot) | Anthony's, Bob's Red Mill |
| UK | Arrowroot powder | Hartley's, Doves Farm (starch blends) |
| Germany | Pfeilwurzstärke |
Where to Buy
🛒 Supermarket
- Major grocers with natural foods sections
- Specialty baking aisles
🌿 Organic
- Whole Foods
- Local organic shops
🌾 Mills Online
💡 Buy in small quantities and keep sealed. For home bakers blending flours, measuring precisely on a [kitchen scale](https://amzn.to/4pUMVHi) and storing in a [glass jar](https://amzn.to/4pWAN8D) reduces clumping and moisture pickup.
Storage
Shelf life
12–24 months if kept dry
Storage location
Cool, dry, dark; airtight container
⚠️ Even though arrowroot is stable, it absorbs moisture and odors—avoid storing near strong spices or oils.[1]
Recipes with this flour
Ways to use pfeilwurz in bread and baking: