The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Arrowroot thickens at a lower temperature than flour or cornstarch, and is not weakened by acidic ingredients. It has a more neutral taste, and is not affected by freezing. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid.
Arrowroot is used in biscuits, puddings, jellies, cakes, hot sauces, etc.