8 Best Arrowroot Powder Substitutes for Any Recipe in 2026

Arrowroot powder is a prized ingredient in many kitchens, known for its ability to create glossy, clear sauces and light, crispy coatings without adding any noticeable flavor. It’s a reliable thickener for everything from fruit pie fillings to savory pan gravies. But what do you do when you’re midway through a recipe and realize your container is empty? Fortunately, your pantry is likely stocked with several effective arrowroot powder substitutes that can save your dish.

This guide provides a detailed look at the best alternatives, ensuring your culinary creations don't miss a beat. We will explore common starches like cornstarch and tapioca flour, versatile binders like xanthan gum, and even unexpected options like eggs. For each substitute, you’ll find precise substitution ratios, clear instructions on when to use it (and when to avoid it), and how it affects the final texture and appearance of your meal. Whether you need to thicken a sauce for a crispy fried dish, create a stable pie filling, or achieve the perfect batter, understanding these alternatives is key.

A crucial part of frying is managing the leftover cooking oil. Instead of pouring hot oil down the drain, which can cause severe plumbing blockages and environmental harm, there's a simple, clean solution. After cooking, you can solidify the used oil with a plant-based product like FryAway. Just follow three easy steps: 1) Sprinkle and Stir the powder into the hot oil, 2) Cool Down and let it solidify, and 3) Toss the hardened oil directly into your household trash. This method makes cleanup for fried recipes, like the ones you'll perfect with these substitutes, completely mess-free and eco-friendly.

1. Cornstarch

When you reach for a thickener and find your arrowroot powder container empty, your next best bet is likely already in your pantry: cornstarch. This fine, white powder is extracted from the endosperm of corn kernels and stands as one of the most common and reliable arrowroot powder substitutes. Its thickening power comes from its starch molecules, which swell and absorb liquid when heated, creating a translucent, slightly glossy gel. It's an exceptionally accessible option for home cooks everywhere.

Cornstarch is a kitchen workhorse, especially for those who enjoy fried foods. It’s the secret to an extra-crispy coating on everything from fried chicken to tempura shrimp, as it absorbs surface moisture and prevents gluten development. This dual-purpose nature makes it incredibly efficient; the same ingredient you use to perfect your crispy fried calamari can also thicken the marinara sauce you serve alongside it.

Best Uses and Substitution Ratio

Cornstarch shines in dairy-based sauces, gravies, pie fillings, and puddings. It provides a strong, stable thickening effect that holds up well to extended cooking, although it can be sensitive to highly acidic ingredients.

Substitution Ratio: Use 1 tablespoon of cornstarch for every 2 teaspoons of arrowroot powder. Cornstarch has a more potent thickening ability, so you need slightly less.

Here are some prime examples of where cornstarch excels:

• Crispy Coatings: Creating a shatteringly crisp crust on fried chicken or seafood.
• Stir-Fry Sauces: Thickening sweet and sour or teriyaki sauces for a perfect cling.
• Pan Gravies: Turning pan drippings from seared meats into a rich, velvety gravy.
• Dessert Fillings: Setting fruit compotes and cream pie fillings.

Tips for Success

To get the best results when using cornstarch as an arrowroot powder substitute, mix it into a slurry with an equal amount of cold water before adding it to your hot liquid. This simple step prevents lumps and ensures a smooth consistency. Add the slurry toward the end of your cooking time and bring the mixture to a boil for at least one minute, stirring constantly. This fully activates the starch and cooks out any raw, chalky flavor.

After you've finished frying your perfectly crispy, cornstarch-coated foods, managing the used cooking oil is simple with FryAway. Just follow the three easy steps:

1. Sprinkle and Stir: While the oil is still hot, stir the plant-based powder into the pan until it fully dissolves.
2. Cool Down: Let the oil mixture cool down completely. You'll see it transform into a solid, organic waste.
3. Toss: Scoop the solidified oil into your household trash can for easy, mess-free disposal.

2. Tapioca Starch (Tapioca Flour)

Sourced from the starchy cassava root, tapioca starch (often sold as tapioca flour) is an outstanding arrowroot powder substitute, known for creating a remarkably glossy and clear finish. It has a neutral flavor and powerful thickening abilities that closely mimic arrowroot, making it a reliable alternative in many recipes. This gluten-free powder is a staple in many global cuisines, especially in Brazilian and Southeast Asian dishes.

Beyond thickening, tapioca starch is excellent for creating exceptionally crisp coatings on fried foods. Its ability to absorb moisture and fry up light and airy makes it a go-to for recipes like crispy fried chicken or tempura. This means the same ingredient you use to thicken a sweet chili dipping sauce can also give your fried spring rolls their signature crunch.

Best Uses and Substitution Ratio

Tapioca starch excels in fruit pie fillings and sauces where a clear, high-gloss appearance is desired. Unlike some starches, it freezes and thaws well without breaking down, making it a great choice for dishes you plan to store. It provides a slightly "chewy" texture, which is prized in many desserts and baked goods.

Substitution Ratio: Use 2 teaspoons of tapioca starch for every 2 teaspoons of arrowroot powder. This is a simple 1:1 replacement.

Here are some prime examples of where tapioca starch excels:

• Crispy Coatings: Providing a light, crispy, and golden-brown crust for fried wontons, chicken, or calamari.
• Glossy Sauces: Thickening sweet and sour or fruit-based sauces while keeping them vibrant and clear.
• Pie Fillings: Setting berry or cherry pie fillings without making them cloudy or pasty.
• Gluten-Free Baking: Adding structure and a chewy texture to bread and desserts.

Tips for Success

For a perfectly smooth consistency, always mix tapioca starch with an equal amount of cold liquid to form a slurry before introducing it to a hot mixture. This essential step prevents clumping. Add the slurry gradually near the end of the cooking process and heat it gently; avoid over-boiling, as high heat for extended periods can cause the starch to break down and lose its thickening power.

After you’re done frying your tapioca-coated foods to golden perfection, the used cooking oil can be handled easily with FryAway. Just follow these three simple steps for a clean, mess-free kitchen:

1. Sprinkle and Stir: While the cooking oil is still hot, carefully stir the plant-based powder into the pan until it has completely dissolved.
2. Cool Down: Allow the oil mixture to cool down and solidify. It will turn into a solid block of organic waste.
3. Toss: Scoop the hardened oil directly into your household trash can for simple and responsible disposal.

3. Potato Starch

Derived from the humble potato, potato starch is a surprisingly potent thickening agent that serves as an excellent arrowroot powder substitute. This fine, bright-white powder is extracted from the starchy component of potatoes and is celebrated for its neutral flavor and ability to create glossy, transparent sauces. It functions similarly to other starches by swelling when heated with liquid, providing significant thickening power without clouding your dish's appearance.

This ingredient is particularly effective for gluten-free cooking and baking. Potato starch gives a light, tender crumb to baked goods and can create an exceptionally crisp coating on fried foods. Because it thickens at a lower temperature than cornstarch and can break down if boiled for too long, it’s best added near the end of the cooking process. Its ability to create a crisp exterior makes it ideal for recipes like extra-crispy fried potatoes, where the starch can be used to coat the very vegetable it came from.

Best Uses and Substitution Ratio

Potato starch is at its best in sauces, gravies, soups, and glazes where a clear, glossy finish is desired. It performs beautifully in both sweet and savory applications, making it a versatile staple. Because it doesn't tolerate prolonged high heat, it’s less ideal for pie fillings that require extended baking times.

Substitution Ratio: Use 1.5 teaspoons of potato starch for every 2 teaspoons of arrowroot powder. It's a slightly stronger thickener, so you can use a bit less.

Here are some prime examples of where potato starch excels:

• Gluten-Free Frying: Creating a light, crispy, and golden-brown coating on fried fish or potato wedges.
• Stir-Fry Sauces: Adding a rich, glossy finish to your favorite stir-fry without making it cloudy.
• Silky Gravies: Turning pan drippings into a smooth, transparent gravy.
• Dessert Glazes: Thickening fruit glazes for tarts and pastries to give them a professional shine.

Tips for Success

To avoid clumps, always mix potato starch with a small amount of cold liquid to form a slurry before introducing it to a hot dish. Whisk the slurry into your sauce or soup gradually and bring it to a gentle simmer, stirring continuously. The mixture will thicken quickly; once it reaches the desired consistency and turns glossy, remove it from the heat immediately to prevent the starch from breaking down and thinning out.

After frying up a batch of perfectly crisp, potato-starch-coated french fries, cleaning up the leftover oil is straightforward with FryAway. Simply follow the easy three-step process:

1. Sprinkle and Stir: While the cooking oil is still hot, carefully stir the plant-based powder into the pan until it has completely dissolved.
2. Cool Down: Allow the oil mixture to cool down and solidify. It will transform into a solid block of organic waste.
3. Toss: Scoop the solidified oil out of the pan and place it directly into your household trash can for a mess-free disposal.

4. Rice Flour

Made from finely ground white or brown rice, rice flour is a naturally gluten-free pantry staple that serves as an excellent arrowroot powder substitute. It's especially prominent in Asian cuisines, valued for its ability to create a light, crispy coating on fried foods and to act as a gentle thickener for sauces and soups. Its neutral flavor and fine texture allow it to blend seamlessly into recipes without altering the desired taste profile, making it a reliable and versatile alternative.

Rice flour truly excels in frying applications, where it absorbs less oil than many other flours, resulting in a less greasy, delightfully crunchy finish. This quality makes it perfect for dishes like tempura, where a delicate, crisp texture is essential. For home cooks who enjoy frying, rice flour is a fantastic dual-purpose ingredient; it can provide a superior crunch to fried fish while also thickening the sweet chili sauce served alongside it.

Best Uses and Substitution Ratio

Rice flour works best for creating exceptionally crispy coatings and thickening non-dairy based sauces, like curries and stir-fries. It provides a light, somewhat opaque finish and is less prone to clumping than some other starches. It does not hold up well to prolonged heat, so it should be added near the end of cooking.

Substitution Ratio: Use 2 tablespoons of rice flour for every 1 tablespoon of arrowroot powder. Rice flour has a less potent thickening power.

Here are some prime examples of where rice flour excels:

• Crispy Coatings: Achieving a light, tempura-style crunch on fried shrimp, fish, and vegetables.
• Gluten-Free Baking: Adding structure to gluten-free baked goods.
• Asian Sauces: Thickening curry sauces and sweet and sour glazes.
• Dusting Foods: Lightly coating vegetables or proteins before pan-frying or air-frying for extra crispiness.

Tips for Success

For the smoothest results when thickening, create a slurry by whisking the rice flour with a small amount of cold liquid before incorporating it into your hot dish. Add the slurry at the end and simmer gently, stirring until it thickens; avoid boiling, as high heat can cause the starch to break down. For an even more impressive tempura batter, consider exploring different recipes to perfect your technique. To learn how to make the best tempura batter, check out our guide for tips and tricks.

After frying your perfectly crisp, rice-flour-coated foods, cleaning up the leftover oil is effortless with FryAway. Simply follow the three easy steps:

1. Sprinkle and Stir: With the oil still hot, carefully stir the non-toxic powder into the pan until it has completely dissolved.
2. Cool Down: Allow the oil mixture to cool and solidify. You will see it harden into a scoopable, solid mass.
3. Toss: Scoop the solidified oil directly into your household trash can for a clean and simple disposal.

5. Wheat Flour (All-Purpose Flour)

Perhaps the most common ingredient in any baker’s kitchen, all-purpose wheat flour is another reliable arrowroot powder substitute, especially in a pinch. Unlike the pure starches on this list, all-purpose flour contains both starch and protein (gluten), which gives it a different thickening character. It creates an opaque, creamy finish rather than a clear, glossy one, making it better suited for rich, hearty dishes where clarity isn't a priority. Its flavor is also more pronounced, lending a slightly nutty, "cooked" taste that can complement savory recipes.

While it’s a powerhouse for baking breads and cakes, all-purpose flour is also a classic choice for pan-frying. It creates a sturdy, golden-brown crust on chicken and pork chops, though it tends to be less crispy and delicate than coatings made with pure starches like cornstarch or arrowroot. For home cooks, its universal availability and low cost make it a practical option for both thickening a gravy and breading the cutlets that go with it.

Best Uses and Substitution Ratio

All-purpose flour is ideal for classic pan gravies, hearty stews, and pot pie fillings. Its gluten content helps create a stable, velvety texture that holds up well during long cooking times, and its opacity is a non-issue in these rustic, comforting dishes.

Substitution Ratio: Use 2 tablespoons of all-purpose flour for every 1 tablespoon of arrowroot powder. You need roughly double the amount of flour to match arrowroot's thickening power.

Here are some prime examples of where all-purpose flour excels:

• Classic Pan Gravies: Creating a rich, opaque gravy from the drippings of a Sunday roast.
• Hearty Stews: Thickening beef or chicken stews for a robust, satisfying consistency.
• Savory Pie Fillings: Giving structure to the filling in a chicken pot pie.
• Pan-Fried Coatings: Creating a simple, traditional breading for fried pork chops or chicken.

Tips for Success

The key to avoiding a raw, pasty flavor is to cook the flour properly. The best method is to create a roux: cook the flour in an equal amount of fat (like butter or oil) for several minutes before whisking in your liquid. This toasts the flour, deepens its flavor, and eliminates lumps. Once your liquid is added, bring the sauce to a simmer and let it cook for at least 2-3 minutes to fully activate the thickening and cook out any starchy taste. For those looking to reduce fat in their cooking, you can explore options like using applesauce as an oil substitute in certain baked goods.

After pan-frying your flour-dusted chicken cutlets, cleaning up the leftover oil is hassle-free with FryAway. Just use the simple three-step method:

1. Sprinkle and Stir: Carefully stir the plant-based FryAway powder into the hot cooking oil in your skillet until it dissolves completely.
2. Cool Down: Allow the pan to cool. The oil will solidify into a single, solid mass of organic waste.
3. Toss: Easily scoop out the solidified oil and toss it directly into your household trash can.

6. Xanthan Gum

Moving into a more modern kitchen staple, xanthan gum is a powerful thickening and stabilizing agent that functions quite differently from traditional starches. This fine powder is a polysaccharide created through the fermentation of sugar by a specific bacterium, Xanthomonas campestris. Unlike starch-based arrowroot powder substitutes, xanthan gum does not require heat to activate its thickening properties, making it incredibly versatile for both hot and cold applications. Its ability to create a smooth, stable texture with just a tiny amount makes it a favorite in gluten-free baking and molecular gastronomy.

Xanthan gum excels at creating emulsions and preventing ingredients from separating. This makes it ideal for salad dressings, where it keeps oil and vinegar perfectly blended. For fried food enthusiasts, this stabilizing power is perfect for crafting thick, uniform glazes that will cling beautifully to crispy fried chicken wings or tofu bites without thinning out as they cool. The scientific precision of xanthan gum pairs well with the simple, science-based process of FryAway for oil cleanup.

Best Uses and Substitution Ratio

Xanthan gum is best for recipes where you need a stable thickener without cooking, such as dressings, no-cook sauces, and glazes. It's also a go-to for gluten-free recipes to add viscosity and structure that would otherwise come from gluten.

Substitution Ratio: A little goes a long way. Use just ¼ teaspoon of xanthan gum per 1 cup of liquid as a starting point, replacing the full amount of arrowroot powder.

Here are some prime examples of where xanthan gum excels:

• Thickening Salad Dressings: Creating a creamy, stable vinaigrette that won't separate.
• Stable Glazes: Making a thick, even glaze for coating crispy fried foods like sweet and sour chicken.
• Pan Sauces: Adding body to a pan sauce without the need for additional cooking to activate a starch.
• Gluten-Free Baking: Improving the texture and crumb of gluten-free breads and pastries.

Tips for Success

Because xanthan gum is so potent, proper technique is key to avoiding a gummy or slimy texture. It's best to add it to your liquid while blending with an immersion blender or whisking vigorously. This ensures the powder disperses evenly and prevents clumping. Sprinkle it in slowly, and then let the mixture sit for 10-15 minutes to allow it to reach its full thickening potential before making any adjustments.

After you've glazed your perfectly fried creations, dealing with the leftover oil is easy with FryAway. Simply follow the three-step process for a mess-free cleanup:

1. Sprinkle and Stir: With the cooking oil still hot, carefully stir the plant-based FryAway powder into the pan until it has completely dissolved.
2. Cool Down: Allow the oil to cool down completely. You will see it transform into a solid, organic block.
3. Toss: Scoop the solidified oil out of the pan and toss it directly into your household trash can.

7. Egg (Yolk or Whole Egg)

Moving beyond starches, eggs offer a completely different but highly effective method for thickening. Eggs, and particularly their yolks, serve as powerful natural thickeners and emulsifiers thanks to their protein and lecithin content. Instead of creating a gel-like consistency as starches do, eggs produce a rich, velvety, and creamy texture that adds significant body, flavor, and nutritional value to a dish. This whole-food approach aligns with a natural cooking philosophy, making it an excellent arrowroot powder substitute for custards and rich sauces.

This method is particularly useful in classic French cuisine and for creating luxurious sauces that coat the back of a spoon. For instance, after frying up a perfect chicken schnitzel, you can use the pan drippings as a base for a creamy sauce. By incorporating an egg yolk, you can thicken the sauce naturally while adding a layer of richness that complements the crispy, fried cutlet beautifully.

Best Uses and Substitution Ratio

Eggs are unparalleled for creating custards, creamy sauces, and emulsions where a smooth, rich mouthfeel is desired. They are not suitable for clear sauces or dishes that require high-heat boiling, as the proteins will curdle and scramble.

Substitution Ratio: Use 1 large egg yolk to thicken approximately 1 cup of liquid. The exact amount can vary based on the desired final consistency.

Here are some prime examples of where eggs excel:

• Classic Emulsions: Creating silky hollandaise and béarnaise sauces for steak or eggs Benedict.
• Creamy Pan Sauces: Thickening pan sauces with cream after searing meats like pork chops or steak.
• Dessert Sauces: Making crème anglaise or other custard-based sauces for desserts.
• Starch-Free Thickening: Adding body to carbonara or other creamy pasta sauces without flour or starch.

Tips for Success

The key to successfully using eggs as a thickener is temperature control. To avoid scrambling the egg, you must temper it. Slowly whisk a small amount of the hot liquid into the beaten egg yolk. This gently raises the egg's temperature before you incorporate the mixture back into the main pot. Cook over low heat, stirring constantly, until the sauce thickens, but do not let it boil.

After you've enjoyed your fried meal and the delicious, egg-thickened sauce, cleaning up the used cooking oil is easy with FryAway. Just follow these three simple steps:

1. Sprinkle and Stir: While the oil is still hot, stir the plant-based powder into the pan until it has completely dissolved.
2. Cool Down: Allow the oil mixture to cool down. You will see it solidify into a scoopable, organic waste.
3. Toss: Simply scoop the solid oil into your household trash can for a mess-free and eco-friendly disposal.

8. Gelatin (Unflavored Gelatin)

Diverging from plant-based starches, unflavored gelatin offers a unique approach to thickening and setting, making it an interesting arrowroot powder substitute in specific contexts. This protein, derived from animal collagen, doesn't thicken through starch gelatinization but rather by forming a thermo-reversible gel. When bloomed in cold liquid and then dissolved in warm liquid, it creates a matrix that traps water, resulting in a firm, jiggly texture upon cooling. It's a classic gelling agent celebrated in traditional and molecular gastronomy.

While not your go-to for a hot gravy, gelatin is the foundation for creating beautiful, clear aspics, savory jellies, and molded dishes that star on charcuterie boards and in classic French cuisine. Its ability to create a firm, sliceable structure is unmatched by starch-based thickeners. This makes it ideal for specialized culinary projects where texture and presentation are key, much like how specialized tools can perfect a kitchen cleanup process.

Best Uses and Substitution Ratio

Gelatin is best reserved for cold applications or dishes that will be served chilled, such as terrines, mousses, panna cotta, and certain no-bake pie fillings. It is not suitable for hot sauces or gravies, as the gel will liquefy upon reheating. It also provides a completely different texture from arrowroot, so it's not a direct functional swap but rather an alternative for specific goals.

Substitution Ratio: Use 1 teaspoon of unflavored gelatin to thicken 1 cup of liquid for a medium-firm gel. This is not a direct replacement for arrowroot powder but a different method entirely.

Here are some prime examples of where gelatin excels:

• Aspics and Terrines: Creating the firm, clear jelly for traditional savory molded dishes.
• Molded Salads: Setting vegetables and other ingredients into an elegant, sliceable form.
• Panna Cotta: Achieving the classic silky, spoonable texture in this creamy dessert, which often benefits from a topping of fried, crispy nuts. You can explore a variety of alternatives to heavy cream for desserts like this.
• Clear Glazes: Adding a beautiful, protective sheen to pâtés and charcuterie.

Tips for Success

To properly use gelatin as a setting agent, you must "bloom" it first. Sprinkle the gelatin powder over a small amount of cold liquid and let it sit for 5-10 minutes until it absorbs the liquid and becomes rubbery. Gently heat your main liquid and stir in the bloomed gelatin until it completely dissolves, but do not let it boil, as this can weaken its gelling power. Pour the mixture into your desired mold and refrigerate for at least 2-4 hours, or until fully set.

After preparing a dish that includes fried elements, like crispy prosciutto to accompany a gelatin-based terrine, you'll be left with used cooking oil. FryAway simplifies the disposal:

1. Sprinkle and Stir: Turn off the heat and carefully stir the FryAway powder into the hot oil until dissolved.
2. Cool Down: Allow the oil to cool and solidify completely into a solid mass.
3. Toss: Scoop the hardened oil out of the pan and into your household garbage bin for a clean, easy cleanup.

8-Way Comparison of Arrowroot Powder Substitutes

From Crispy Coatings to Clean Kitchens: Mastering Substitutes and Cleanup

Navigating your pantry for the right arrowroot powder substitute doesn't have to be a culinary gamble. As we've explored, the key lies in matching the unique properties of each alternative to the specific demands of your recipe. Whether you need the delicate, glossy finish of tapioca starch for a fruit pie filling or the robust thickening power of a classic wheat flour roux for a savory gravy, your kitchen already holds a world of possibilities.

The journey from a recipe roadblock to a delicious final dish is all about adaptability. Understanding that cornstarch excels in high-heat dairy-based sauces but can falter in acidic mixtures, or that rice flour delivers an exceptionally light and crispy coating for fried foods, empowers you to cook with confidence and creativity. Each substitute, from potato starch to xanthan gum, offers a distinct texture and performance profile, turning a missing ingredient into an opportunity for culinary experimentation.

The Ultimate Takeaways: Your Substitute Strategy

To make your next cooking adventure a success, remember these core principles:

• Consider the Final Texture: Are you aiming for a glossy, clear sauce (tapioca, potato starch) or a creamy, opaque one (flour, cornstarch)? Do you want a light, crispy batter (rice flour) or a tender crumb in your baked goods (cornstarch)? Your desired outcome is the most important factor.
• Mind the Cooking Method: Some substitutes, like flour and cornstarch, need to be cooked to activate their thickening properties and eliminate a raw taste. Others, like xanthan gum, thicken instantly without heat. Be aware of how and when to add your chosen agent.
• Respect the Ratios: Substitution is a science. Always start with the recommended ratio, such as the 1:1 swap for tapioca starch or using half the amount of cornstarch. You can always add more if needed, but it's much harder to correct an overly thick dish.

The Unseen Challenge: Mastering the Cleanup

The joy of creating perfectly fried dishes, whether it's crispy onion rings using a rice flour batter or golden-brown chicken tenders coated with cornstarch, often comes with an unwelcome consequence: a pan full of used cooking oil. Pouring it down the drain can lead to disastrous plumbing clogs and environmental damage, while storing it in jars is messy and inconvenient.

This is where a simple, effective solution changes the game. FryAway, a 100% plant-based powder, solidifies used cooking oil for easy and safe disposal. It simplifies the post-cooking process, ensuring that the pleasure of your meal isn't overshadowed by the hassle of cleanup. The three-step method is remarkably straightforward:

1. Sprinkle and Stir: After frying, turn off the heat and sprinkle the FryAway powder into the still-hot oil. Stir gently until it has fully dissolved.
2. Cool Down: Let the pan sit and cool completely. As it cools, the oil will transform into a solid, waxy substance.
3. Toss: Once hardened, you can easily scoop the solid oil out with a spatula and dispose of it directly in your household trash bin.

By pairing your expert knowledge of arrowroot powder substitutes with a smart cleanup solution like FryAway, you can embrace frying without hesitation. This combination not only elevates your cooking but also promotes a cleaner, safer kitchen. After all, a truly successful meal extends beyond the plate to the entire cooking experience. Once you've mastered your thickening and frying alternatives, ensuring a clean cooking environment is equally important. For tips on preventing mold in cooking areas and maintaining food safety in your kitchen, consider these guidelines.

Ready to make your frying adventures completely mess-free? Embrace the easiest way to handle used cooking oil with FryAway. Visit the FryAway website to discover how this plant-based powder can make your post-cooking cleanup as simple as scoop and toss.