Product Description
Using arrowroot powder for thickening sauces, dressings, vegetables, soups, puddings, as well as for pasta, pastries, and desserts. It is also an excellent substitute for wheat flour and cornstarch.
What is arrowroot and arrowroot powder?
Arrowroot cultivation dates back 7000 years.
Origin of its name:
Indigenous Caribbean people used this plant to heal wounds caused by arrows.
Arrowroot powder is made from the underground tubers of the arrowroot plant growing in the Caribbean Sea and South America region (small, cylindrical, cream-colored). It is a tasteless, white, powdery (talcum-like) substance.
What can arrowroot powder be used for?
Arrowroot powder functions similarly to cornstarch and is suitable for thickening sauces, dressings, vegetables, soups, and puddings. (Two teaspoons of arrowroot powder are equivalent to one tablespoon of cornstarch).
Arrowroot powder is also an excellent substitute for wheat flour, allowing the preparation of very delicious paleo bread, baked goods, cookies, muffins from arrowroot powder. (about 1 teaspoon of arrowroot powder = 1 tablespoon of wheat flour)
Why is cooking with arrowroot powder better than with tapioca starch?
Arrowroot powder can withstand acidic ingredients such as apple cider vinegar, lemon juice, unlike tapioca starch. That's why tapioca starch is unsuitable for certain fruity sauces, jellies, and dressings.
Paleo bread, baked goods, and desserts made from arrowroot powder can be frozen, unlike those made with tapioca starch, as tapioca starch changes texture after freezing.