34+ Delicious Gluten-Free Arrowroot Paleo Recipes You Need to Try Today

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If you’re following a gluten-free or paleo diet, you know how important it is to find ingredients that not only meet your dietary needs but also satisfy your taste buds.

Arrowroot powder, a starchy root vegetable, is one of those versatile ingredients that can be used in a variety of ways.

It’s naturally gluten-free, paleo-friendly, and works as a thickening agent for sauces, soups, and even in baking.

In this blog, we’ll explore some delicious and easy gluten-free arrowroot paleo recipes that you can add to your cooking repertoire.

From savory dishes to sweet treats, arrowroot is the secret ingredient to elevate your meals without compromising on health or flavor.

34+ Delicious Gluten-Free Arrowroot Paleo Recipes You Need to Try Today

Arrowroot powder is an incredible, versatile pantry staple for anyone on a gluten-free or paleo diet.

Its ability to add texture and thickness to dishes while remaining light and neutral in flavor makes it an ideal ingredient for everything from baked goods to sauces.

Whether you’re in the mood for a hearty breakfast, a filling main dish, or a delectable dessert, there’s an arrowroot recipe to suit every craving.

The recipes featured here will not only help you stick to your dietary goals but also give you the freedom to experiment with new flavors and textures in your cooking.

Get creative in the kitchen and enjoy the wholesome goodness that arrowroot brings to your gluten-free, paleo lifestyle!

Arrowroot Pancakes with Coconut Cream

These paleo-friendly, gluten-free arrowroot pancakes are light, fluffy, and made with wholesome ingredients. The addition of coconut cream adds a rich, creamy texture that complements the sweetness of the pancakes, making them the perfect breakfast or brunch option.

Ingredients:

  • 1/2 cup arrowroot powder
  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup unsweetened almond milk (or coconut milk)
  • 2 large eggs
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey (optional)
  • Coconut cream (for topping)

Instructions:

  1. In a large bowl, whisk together the arrowroot powder, coconut flour, baking soda, and sea salt.
  2. In a separate bowl, beat the eggs and then add the almond milk, melted coconut oil, vanilla extract, and honey (if using). Mix until fully combined.
  3. Gradually add the wet ingredients to the dry ingredients and stir until smooth. The batter should be thick but pourable.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
  5. Pour a small amount of batter onto the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
  6. Serve the pancakes with a dollop of coconut cream on top, and drizzle with honey or maple syrup if desired.

These arrowroot pancakes are not only a great way to enjoy a gluten-free breakfast but also a healthy option that’s light yet satisfying. The coconut cream enhances the flavor and gives them a luxurious, dairy-free twist. The texture of the pancakes is soft and airy, providing the perfect base for a variety of toppings.

These pancakes are a delightful addition to any paleo diet. You can get creative with the toppings by adding fresh berries, shredded coconut, or even nuts for extra crunch. Whether you enjoy them for breakfast or brunch, they’re sure to become a favorite in your gluten-free, paleo recipe collection.

Arrowroot Chicken Tenders

These crispy arrowroot chicken tenders are a fantastic gluten-free alternative to traditional breaded chicken. Using arrowroot powder as the coating makes them perfectly crispy, while keeping the dish light and paleo-friendly. They are ideal for a family dinner or a quick snack.

Ingredients:

  • 1 lb chicken tenders or chicken breast cut into strips
  • 1/2 cup arrowroot powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs (beaten)
  • Coconut oil for frying

Instructions:

  1. In a shallow bowl, mix together the arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper.
  2. In another shallow bowl, beat the eggs.
  3. Dip each chicken tender into the egg mixture, allowing any excess to drip off, then coat with the arrowroot mixture, pressing gently to ensure an even coat.
  4. Heat coconut oil in a large skillet over medium-high heat.
  5. Once the oil is hot, add the chicken tenders in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and fully cooked.
  6. Place the cooked tenders on a paper towel-lined plate to remove excess oil.
  7. Serve with your favorite dipping sauce or as part of a salad or side dish.

These arrowroot chicken tenders are a perfect crispy snack or meal that is satisfying and full of flavor. The arrowroot powder gives them a wonderfully crisp texture without any gluten or grains. They’re light but full of protein, making them a great paleo-friendly option for any occasion.

These chicken tenders are a crowd-pleaser, especially when paired with a tangy dipping sauce like homemade guacamole, avocado ranch, or a spicy mayo. They’re quick to prepare, and the crispiness from the arrowroot powder is a wonderful substitute for breadcrumbs, making this a family-friendly recipe everyone can enjoy.

Arrowroot Sweet Potato Cookies

These arrowroot sweet potato cookies are a great paleo dessert, offering a unique balance of sweetness from the natural sugars in the sweet potatoes while still being gluten-free and grain-free. They are soft, chewy, and easy to make, perfect for those with a sweet tooth looking for a healthy treat.

Ingredients:

  • 1 medium sweet potato (peeled, cooked, and mashed)
  • 1/2 cup arrowroot powder
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup or honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons coconut oil (melted)
  • 1/4 cup raisins or chopped dark chocolate (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the mashed sweet potato, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir until smooth and well combined.
  3. In another bowl, whisk together the arrowroot powder, almond flour, coconut flour, cinnamon, salt, and baking soda.
  4. Gradually add the dry ingredients to the wet mixture and stir until fully combined. If desired, fold in raisins or dark chocolate chunks.
  5. Using a spoon, scoop out the dough and roll into balls, then flatten them slightly on the baking sheet.
  6. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
  7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These sweet potato cookies are the perfect balance of sweetness and texture, making them a great dessert or snack for anyone on a paleo diet. The mashed sweet potatoes provide a natural sweetness while keeping the cookies soft and chewy, and the arrowroot powder helps bind everything together without any grains.

Whether you’re craving something sweet or looking for a snack on the go, these cookies are a delicious choice. They also freeze well, so you can make a batch ahead of time and have a healthy treat ready whenever the craving

Arrowroot Veggie Fritters

These paleo-friendly, gluten-free arrowroot veggie fritters are an excellent way to enjoy a variety of vegetables in a crispy, savory form. They’re perfect as an appetizer, snack, or side dish. The arrowroot powder helps create a light and crisp exterior, while the vegetables add flavor and texture to the fritters.

Ingredients:

  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1/2 cup arrowroot powder
  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons coconut oil (for frying)

Instructions:

  1. Place the grated zucchini and carrot in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  2. In a large bowl, combine the grated vegetables with the arrowroot powder, almond flour, eggs, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Heat coconut oil in a skillet over medium-high heat.
  4. Scoop spoonfuls of the fritter mixture and form into small patties.
  5. Fry the patties for 2-3 minutes on each side, or until golden and crispy.
  6. Place the fritters on a paper towel to absorb excess oil and serve with a dipping sauce of your choice.

These veggie fritters are a fun way to sneak more vegetables into your meals, while the arrowroot powder gives them a perfectly crispy outer layer. The flavor combination of carrots and zucchini makes them fresh and savory, while the addition of garlic and onion powders enhances the taste profile.

These fritters are versatile and can be customized with your favorite vegetables, like spinach, bell peppers, or sweet potatoes. They also make for a great appetizer or finger food for gatherings. With their crispy texture and nutrient-packed filling, they’re a satisfying, healthy treat for anyone following a paleo diet.

Arrowroot Almond Butter Cookies

These arrowroot almond butter cookies are the perfect paleo treat for those with a sweet tooth. The almond butter provides richness, while the arrowroot powder makes them tender and gluten-free. These cookies are quick to make and absolutely delicious.

Ingredients:

  • 1/2 cup almond butter (smooth or chunky)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup dark chocolate chips or chopped nuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the almond butter, honey or maple syrup, and vanilla extract. Stir until smooth.
  3. In another bowl, mix together the arrowroot powder, coconut flour, baking soda, and sea salt.
  4. Add the dry ingredients to the wet ingredients and stir until well combined. If desired, fold in chocolate chips or nuts.
  5. Scoop tablespoon-sized portions of dough and roll them into balls. Flatten them slightly with your hands and place them on the prepared baking sheet.
  6. Bake for 8-10 minutes or until the edges are golden brown.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These almond butter cookies are rich in flavor, soft, and chewy thanks to the combination of arrowroot powder and coconut flour. They’re naturally sweetened with honey or maple syrup, making them a great paleo-friendly dessert or snack.

The almond butter adds healthy fats, and the optional chocolate chips or chopped nuts elevate the flavor and texture. These cookies are quick to prepare and perfect for anyone looking for a healthy, gluten-free alternative to traditional cookies.

Arrowroot Sweet Potato Fries

These crispy arrowroot sweet potato fries are a delicious, healthier alternative to regular fries. The arrowroot powder gives them a light, crispy texture, while the natural sweetness of the sweet potatoes balances the savory seasonings. They’re a perfect side dish or snack.

Ingredients:

  • 2 large sweet potatoes, peeled and cut into thin fries
  • 1/4 cup arrowroot powder
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • Fresh herbs for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper.
  3. Sprinkle the arrowroot powder over the fries and toss again to ensure they are evenly coated.
  4. Spread the fries in a single layer on the baking sheet, making sure they’re not overcrowded.
  5. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden.
  6. Garnish with fresh herbs like parsley or rosemary before serving.

These arrowroot sweet potato fries are a healthier take on a classic favorite. The arrowroot powder gives them a crispiness you would normally get from traditional fries, without the need for breadcrumbs or flour. The combination of sweet potatoes and paprika provides a perfect balance of sweet and savory flavors.

These fries make an excellent side dish to pair with burgers, grilled meats, or a fresh salad. They’re also an ideal snack to munch on throughout the day. The natural sweetness of the sweet potatoes combined with the crispy texture makes them a satisfying treat on any paleo diet.

Arrowroot Coconut Crackers

These crispy and crunchy coconut crackers made with arrowroot powder are an excellent gluten-free, paleo-friendly snack. The coconut flavor adds a nice richness, while the arrowroot powder ensures a light texture. They’re great for dipping or just as a snack on their own.

Ingredients:

  • 1/2 cup arrowroot powder
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons water
  • 1/4 teaspoon garlic powder (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the arrowroot powder, shredded coconut, coconut flour, and sea salt.
  3. Add the melted coconut oil and water to the dry ingredients and stir until a dough forms. If you prefer, add garlic powder for an extra flavor boost.
  4. Roll the dough out between two sheets of parchment paper to about 1/8 inch thickness.
  5. Cut the dough into squares or any desired shape.
  6. Place the crackers on the baking sheet and bake for 12-15 minutes, or until they are golden brown and crispy.
  7. Let the crackers cool before serving.

These arrowroot coconut crackers are a simple and delicious snack that can be made in under 30 minutes. The coconut gives them a slightly sweet and nutty flavor, and the arrowroot powder ensures that they are light and crisp. They are perfect for dipping into guacamole, hummus, or enjoying with your favorite cheese.

These crackers are a fantastic option for anyone following a paleo diet who is looking for a crunchy snack that’s easy to make. They can be stored in an airtight container for several days, making them perfect for meal prep.

Arrowroot Banana Bread

This paleo-friendly banana bread is moist, flavorful, and made with arrowroot powder to create a soft texture without any gluten. It’s naturally sweetened with ripe bananas, making it a healthier alternative to traditional banana bread recipes. It’s perfect for breakfast, snacks, or dessert.

Ingredients:

  • 3 ripe bananas, mashed
  • 1/2 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. In another bowl, mix together the arrowroot powder, coconut flour, almond flour, baking soda, salt, and cinnamon.
  4. In the banana mixture, add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
  6. Pour the batter into the prepared loaf pan and bake for 40-50 minutes or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This arrowroot banana bread is a healthy, satisfying treat made without any gluten or grains. The arrowroot powder helps bind the ingredients together while giving the bread a light texture. The bananas naturally sweeten the bread, while the coconut oil and almond flour add richness.

This banana bread is perfect for breakfast or as an afternoon snack. It’s easy to make and can be stored in an airtight container for several days. You can also experiment by adding nuts, chocolate chips, or dried fruit to make it even more flavorful.

Arrowroot Beef and Veggie Stir-Fry

This arrowroot beef and veggie stir-fry is a quick, nutritious, and flavorful meal that’s perfect for a weeknight dinner. The arrowroot powder helps create a light, crispy texture on the beef, while the vibrant vegetables add crunch and freshness. It’s a savory dish that’s paleo-friendly and gluten-free.

Ingredients:

  • 1 lb beef sirloin or flank steak, thinly sliced
  • 1 tablespoon arrowroot powder
  • 1 tablespoon coconut oil
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1/2 cup broccoli florets
  • 1/2 cup snow peas
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 tablespoons coconut aminos (or tamari)
  • 1 tablespoon sesame oil (optional)
  • 1 tablespoon sesame seeds (optional)

Instructions:

  1. Toss the sliced beef with arrowroot powder, ensuring each piece is evenly coated.
  2. Heat coconut oil in a large skillet or wok over medium-high heat.
  3. Add the beef and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add the garlic and ginger, cooking for 30 seconds until fragrant.
  5. Add the bell pepper, zucchini, broccoli, and snow peas, stir-frying for about 3-4 minutes, until the vegetables are tender but still crisp.
  6. Return the beef to the skillet and pour in the coconut aminos and sesame oil. Stir to combine and cook for another 2 minutes.
  7. Garnish with sesame seeds and serve immediately over cauliflower rice or as is.

This stir-fry is packed with protein and veggies, making it a balanced, satisfying meal. The arrowroot powder gives the beef a nice, crispy texture without the need for flour or breading. It’s an easy, quick dinner that can be made in less than 30 minutes, yet feels indulgent with the savory sauce and crispy beef.

Perfect for anyone on a paleo or gluten-free diet, this stir-fry is customizable. Feel free to swap in your favorite vegetables or protein sources. Whether you’re cooking for one or the whole family, this recipe delivers a nutritious and flavorful meal that everyone will love.

Arrowroot Chia Pudding

This creamy, paleo-friendly arrowroot chia pudding is a nutritious breakfast or snack that’s incredibly easy to prepare. It combines the thickening properties of arrowroot powder with chia seeds for a satisfying, fiber-rich pudding. It’s naturally sweetened and dairy-free.

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk (or coconut milk)
  • 1 tablespoon arrowroot powder
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • Fresh berries or nuts for topping

Instructions:

  1. In a small saucepan, combine the almond milk, arrowroot powder, and maple syrup. Whisk together and heat over medium heat until it begins to thicken, about 2-3 minutes.
  2. Remove from the heat and let it cool for a few minutes.
  3. Pour the mixture into a bowl and stir in the chia seeds and vanilla extract.
  4. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
  5. Top with fresh berries, nuts, or coconut flakes before serving.

This chia pudding is a delightful and healthy way to start your day. The arrowroot powder helps give it a creamier, more pudding-like texture without dairy, while the chia seeds provide omega-3s, fiber, and protein. It’s naturally sweetened with maple syrup or honey and can be customized with various toppings.

Since the pudding is so easy to make ahead of time, it’s perfect for meal prepping or a grab-and-go breakfast. It’s a satisfying, low-carb treat that’s paleo, gluten-free, and perfect for anyone looking to incorporate more nutrient-dense meals into their day.

Arrowroot Mushroom Soup

This creamy arrowroot mushroom soup is a comforting and rich dish that’s perfect for cold weather. It’s paleo-friendly, gluten-free, and uses arrowroot powder to create a velvety smooth texture without the need for dairy or flour. Packed with savory mushrooms, this soup is both nourishing and delicious.

Ingredients:

  • 2 cups mushrooms, sliced (button, cremini, or a mix)
  • 1 tablespoon arrowroot powder
  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth (or vegetable broth)
  • 1/2 cup coconut milk
  • 1/4 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a large pot, heat the coconut oil over medium heat. Add the onion and garlic, cooking for about 3-4 minutes, until softened and fragrant.
  2. Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
  3. Sprinkle the arrowroot powder over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to activate the arrowroot powder.
  4. Add the chicken broth, coconut milk, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
  5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
  6. Garnish with fresh parsley and serve.

This mushroom soup is rich, creamy, and perfect for cozy nights. The arrowroot powder ensures the soup is velvety without any dairy, while the mushrooms provide an earthy, savory flavor. The addition of coconut milk makes the soup creamy, and the thyme brings a fragrant touch to the dish.

This soup is great on its own or served with a side of paleo crackers or a fresh salad. It’s a satisfying, healthy, and comforting meal that’s perfect for anyone on a gluten-free or paleo diet.

Arrowroot Eggplant Parmesan

This paleo-friendly eggplant parmesan is a healthier version of the traditional dish, made with arrowroot powder to create a crispy, golden coating on the eggplant slices. It’s a delicious, gluten-free, and dairy-free way to enjoy this classic comfort food.

Ingredients:

  • 2 medium eggplants, sliced into rounds
  • 1/2 cup arrowroot powder
  • 1/2 cup almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs (beaten)
  • 1 cup marinara sauce (sugar-free)
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a shallow dish, combine the arrowroot powder, almond flour, garlic powder, oregano, salt, and pepper.
  3. Dip each eggplant slice into the beaten eggs, then coat in the arrowroot mixture, pressing lightly to ensure an even coating.
  4. Place the coated eggplant slices on the prepared baking sheet in a single layer.
  5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is crispy and golden.
  6. Spoon marinara sauce over each slice of eggplant and bake for an additional 5-10 minutes.
  7. Garnish with fresh basil and serve.

This eggplant parmesan is a fantastic option for anyone looking for a gluten-free and paleo-friendly take on a classic comfort food. The arrowroot powder creates a crispy, light crust, while the eggplant remains tender inside. The marinara sauce adds a savory depth of flavor, and the fresh basil gives the dish an aromatic touch.

Perfect for a family dinner or a comforting meal on your paleo journey, this dish pairs wonderfully with a side salad or roasted vegetables.

Arrowroot Avocado Salad Dressing

This creamy, tangy, and rich avocado salad dressing is a great way to elevate your salads. The arrowroot powder helps thicken the dressing without using any dairy or refined sugars. It’s paleo, gluten-free, and full of healthy fats from the avocado.

Ingredients:

  • 1 ripe avocado
  • 1 tablespoon arrowroot powder
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh herbs (optional)

Instructions:

  1. In a blender or food processor, combine the avocado, arrowroot powder, olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
  2. Blend until smooth and creamy, adding a little water if needed to achieve your desired consistency.
  3. Taste and adjust seasoning as needed, adding more salt, lemon juice, or mustard if desired.
  4. Pour the dressing over your favorite salad and toss to coat. Garnish with fresh herbs like parsley or cilantro if you like.

This avocado salad dressing is a creamy, nutrient-packed dressing that adds richness and flavor to any salad. The arrowroot powder helps thicken it up without any added thickeners or sugars, making it a healthy and paleo-friendly choice. The avocado gives the dressing a smooth texture and provides healthy fats.

This dressing is versatile and can also be used as a dip for veggies or as a topping for grilled chicken or fish. It’s an easy way to bring a creamy, fresh flavor to your meals while keeping it light and healthy.

Arrowroot Coconut Flour Pancakes

These light, fluffy pancakes made with arrowroot powder and coconut flour are a delightful, gluten-free breakfast option. They’re perfect for anyone following a paleo diet, offering a satisfying start to your day without any refined grains or sugar.

Ingredients:

  • 1/4 cup arrowroot powder
  • 1/4 cup coconut flour
  • 2 eggs
  • 1/2 cup almond milk (or coconut milk)
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • Maple syrup and fresh fruit for serving

Instructions:

  1. In a bowl, whisk together the arrowroot powder, coconut flour, baking soda, salt, and cinnamon.
  2. In a separate bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
  3. Add the wet ingredients to the dry ingredients and stir until smooth. Let the batter sit for 5 minutes to thicken.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
  5. Pour small rounds of batter onto the skillet and cook for 2-3 minutes on each side, or until golden brown.
  6. Serve with maple syrup and fresh fruit for a delicious, nutritious breakfast.

These paleo pancakes are soft, fluffy, and full of flavor, thanks to the coconut flour and arrowroot powder. They’re naturally sweetened with a drizzle of maple syrup and topped with fresh fruit, making them a healthy and satisfying breakfast. Whether you enjoy them as a special weekend treat or an everyday breakfast, they’ll keep you full and energized throughout the morning.

Perfect for meal prepping, these pancakes can be made ahead and stored in the fridge for a few days. You can also freeze them for a quick breakfast on busy mornings.

Arrowroot Cinnamon Rolls

These soft, gluten-free, paleo cinnamon rolls are made with arrowroot powder and coconut flour, offering a healthier version of the classic treat. They are perfect for special occasions or a sweet breakfast indulgence that won’t derail your dietary goals.

Ingredients:

  • 1 cup arrowroot powder
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut sugar (optional)
  • Coconut oil for greasing

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a baking dish with coconut oil.
  2. In a large bowl, combine the arrowroot powder, coconut flour, baking soda, and sea salt.
  3. In another bowl, whisk together the eggs, honey or maple syrup, coconut milk, melted coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
  5. Roll the dough out between two sheets of parchment paper into a rectangle, about 1/4 inch thick.
  6. In a small bowl, combine the cinnamon and coconut sugar. Sprinkle this mixture over the rolled-out dough.
  7. Carefully roll the dough into a log and slice into 1-inch rolls. Place the rolls in the greased baking dish.
  8. Bake for 18-22 minutes, or until the rolls are golden brown.
  9. Let the cinnamon rolls cool before serving.

These paleo cinnamon rolls are a healthier take on a traditional favorite. The arrowroot powder helps to create a soft and chewy texture, while the coconut flour keeps them light. The cinnamon and coconut sugar filling adds a rich, warm flavor, making these rolls a perfect indulgence.

They can be served with a cup of coffee or tea, making them an excellent weekend breakfast or brunch treat. While they’re best enjoyed fresh, you can store leftovers in an airtight container for a few days or freeze them for later enjoyment.

Arrowroot Chicken Tenders

These crispy, golden chicken tenders are a paleo-friendly, gluten-free alternative to traditional breaded chicken. The arrowroot powder creates a light, crunchy coating that holds up beautifully in the fryer or oven. These tenders are perfect for dinner or as a snack.

Ingredients:

  • 1 lb chicken tenders or chicken breasts, cut into strips
  • 1/2 cup arrowroot powder
  • 1/4 cup almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 eggs (beaten)
  • 2 tablespoons coconut oil (for frying)

Instructions:

  1. Preheat the oven to 400°F (200°C) if baking, or heat coconut oil in a skillet over medium-high heat if frying.
  2. In a shallow dish, combine the arrowroot powder, almond flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dip each chicken strip into the beaten eggs, then coat in the arrowroot flour mixture, pressing lightly to ensure an even coat.
  4. For baking: Arrange the coated chicken tenders on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through.
  5. For frying: Fry the chicken tenders in the hot coconut oil for about 2-3 minutes on each side, or until golden brown and cooked through.
  6. Serve with your favorite dipping sauce or over a bed of leafy greens.

These arrowroot chicken tenders are a delicious and healthier version of a classic favorite. The arrowroot powder provides a crispy, gluten-free coating, and the chicken remains juicy and tender inside. Whether baked or fried, these tenders are a satisfying meal that’s perfect for paleo diets or anyone looking for a wholesome, grain-free option.

These tenders are great for meal prep and can be enjoyed as leftovers for lunch or dinner throughout the week. Pair them with a simple salad or roasted vegetables for a complete, balanced meal.

Arrowroot Sweet Potato Gnocchi

This homemade, gluten-free gnocchi is made with arrowroot powder and sweet potatoes, creating a soft, pillowy texture that’s both satisfying and flavorful. It’s a fantastic paleo-friendly alternative to traditional gnocchi, served with your favorite sauce or simply sautéed with herbs.

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 egg
  • 1 tablespoon olive oil (optional)
  • Fresh herbs (such as sage) for garnish

Instructions:

  1. Boil the sweet potato cubes in salted water until soft, about 10-12 minutes. Drain and mash the sweet potatoes until smooth.
  2. In a bowl, combine the mashed sweet potatoes with the arrowroot powder, coconut flour, salt, and egg. Stir until a dough forms.
  3. Lightly dust a clean surface with arrowroot powder. Roll the dough into small logs, then cut into bite-sized pieces to form the gnocchi.
  4. Using a fork, gently press down on each gnocchi to create the traditional indentations.
  5. Boil a pot of salted water and drop in the gnocchi. Cook for 2-3 minutes or until the gnocchi float to the surface.
  6. For an extra touch of flavor, sauté the gnocchi in olive oil or butter with fresh herbs like sage for 2-3 minutes.
  7. Serve with your favorite paleo-friendly sauce or enjoy on its own.

This arrowroot sweet potato gnocchi is a delicious, lighter alternative to the traditional Italian dish. The combination of sweet potatoes and arrowroot powder creates a soft, pillowy texture, while the coconut flour helps bind the dough. It’s a perfect dish for anyone following a paleo or gluten-free lifestyle.

You can customize the sauce by adding garlic, olive oil, or even a tomato-based sauce, or simply enjoy them as-is. These gnocchi make for a great weeknight dinner or a special meal to impress guests.

Arrowroot Salmon Cakes

These crispy salmon cakes are made with arrowroot powder, which gives them a light, crisp exterior without the use of breadcrumbs. Packed with healthy fats and protein, they’re a great paleo-friendly meal option that’s quick and easy to prepare.

Ingredients:

  • 2 cans wild-caught salmon (or 1 lb fresh salmon, cooked and flaked)
  • 1/4 cup arrowroot powder
  • 1/4 cup almond flour
  • 1/4 cup green onions, chopped
  • 1/4 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • 1 egg (beaten)
  • Salt and pepper to taste
  • 2 tablespoons coconut oil (for frying)

Instructions:

  1. In a bowl, combine the flaked salmon, arrowroot powder, almond flour, green onions, garlic powder, mustard, egg, salt, and pepper. Mix until fully combined.
  2. Form the mixture into small patties, about 2 inches in diameter.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Fry the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy.
  5. Serve with a side of sautéed vegetables or a simple salad.

These arrowroot salmon cakes are a delicious way to enjoy fish while sticking to your paleo or gluten-free diet. The arrowroot powder helps create a crunchy, golden exterior, while the salmon remains moist and flavorful inside. They’re perfect for lunch, dinner, or a protein-packed snack.

You can also make them ahead of time and store them in the fridge for a quick, easy meal later in the week. These cakes are a great way to boost your omega-3 intake while enjoying a tasty, crispy dish.

Arrowroot Veggie Pizza Crust

This gluten-free and paleo pizza crust made with arrowroot powder is an easy and delicious way to enjoy pizza without the grains. It’s perfectly crispy, light, and flexible, making it an ideal base for your favorite toppings.

Ingredients:

  • 1/2 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 egg
  • 2 tablespoons olive oil
  • 1/4 cup warm water
  • 1/2 teaspoon dried oregano
  • Tomato sauce and toppings of choice (cheese, veggies, meats, etc.)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the arrowroot powder, coconut flour, baking soda, salt, and oregano.
  3. Add the egg, olive oil, and warm water, stirring until the dough forms.
  4. Roll the dough out on the prepared baking sheet, pressing it into a circle or rectangle, depending on your preference.
  5. Bake the crust for 12-15 minutes, until lightly golden.
  6. Remove from the oven, add your favorite pizza toppings, and bake for another 8-10 minutes.

This arrowroot veggie pizza crust is a great option for those who are gluten-free or on a paleo diet. It’s simple to make, crispy, and provides a great base for all your favorite pizza toppings. Whether you like it with traditional toppings like pepperoni and veggies or prefer a more creative combination, this crust is the perfect starting point.

It’s a fun and healthy way to enjoy pizza with your family, and it can be made ahead of time to have on hand for a quick meal during the week.

Note: More recipes are coming soon