I often use arrowroot powder as a thickener in recipes such as stews or pie fillings, though I also use it in baked goods to make them less dense and to “lighten” the heavy texture and mouthfeel of almond flour.
The arrowroot plant is a close cousin of the kudzu plant. Both grow naturally in the Southern United States and Asia and are used in similar ways for cooking. I use arrowroot in everything from my Banana Cream Pie Cupcakes to Chocolate Covered Cherries to my Chocolate Peanut Butter Tart. I also use it in some entrees such as Vegetarian Pad Thai.