GERD Friendly Arrowroot Thickening Slurry

Thickening a sauce or soup without triggering reflux is one of those small kitchen challenges that can feel surprisingly tricky. Cornstarch works fine for most people, but arrowroot is a gentler, more neutral option that won't add any heaviness or starchy aftertaste to your dish. This simple two-ingredient slurry comes together in seconds — just whisk the arrowroot starch with cold water until completely smooth, then stir it into your simmering liquid. The result is a glossy, light coating consistency that elevates broths, sauces, and soups without any of the richness or fat that can aggravate a sensitive stomach. The one technique worth remembering is to pull the pan off the heat promptly, since arrowroot breaks down quickly if it boils too hard or sits over high heat too long. Once you have this method down, it becomes an effortless go-to for finishing any dish that needs just a little body.

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