Arrowroot Flour (per 10g)
Cost per 10g
Arrowroot is a large perennial herb (Maranta arundinacea) found in rainforest habitats. The herb is cultivated for a starch obtained from the rhizomes (rootstock), which is also called arrowroot. It is a thickening agent that may be used as a one-for-one replacement for cornstarch. As a thickener, it can be used for soups, sauces and puddings. It has no flavor of its own and is the easiest starch to digest. It is also an excellent ingredient for gluten free baking or breading and creates a softer and lighter texture to cakes and breads. The all natural Arrowroot Starch is not irradiated and contains no added sulfites.
Arrowroot starch. Manufactured in a facility that uses tree nuts and soy.
Serving size: 1/4 cup (32g)
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Good To Know
It’s an excellent gluten free substitute for cornstarch and can be used one-for-one.
For thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. For gravies and sauces: add Arrowroot Starch to a small amount of cool liquid first, then whisk into hot liquids.
For homemade ice creams: Arrowroot starch can help stop ice crystals from forming, which can make the ice cream too frozen to scoop. Use 1 tsp Arrowroot Starch per pint of ice cream.
As an egg replacer: Whisk together 1 Tbsp Arrowroot Starch, 1 Tbsp Vegetable Oil, 1/4 cup water to equal one egg.
Arrowroot Starch can be used to make a baking powder that can be used by people with sensitivity or allergies to corn.