Arrowroot starch but also know as arrowroot flour is a starchy substance that is extracted from the root of a plant know as Maranta arundinacea. It is a white, powdery starch that’s gluten-free, vegan and paleo-friendly.
However the starch extracted from this root is much simpler than the method used in creating cornstarch. It is a more traditional method and doesn’t use the high heat or harsh chemicals.
Now cornstarch is the traditional thickener used in cooking for things such as gravies, stews and sauces. But arrowroot powder is a great thickener and can easily replace cornstarch. Another benefit to arrowroot powder is that it has no taste and leaves food your glossy and clear, whereas cornstarch has a slight taste and leaves food cloudy and opaque.
IF REPLACING ARROWROOT POWDER WITH CORNSTARCH IN A RECIPE
Something to keep in mind about arrowroot powder is that it can’t be used in a 1:1 ratio when taking the place of cornstarch. The best bet is to start with 1/3 to 1/2 the amount of cornstarch required.
When using stir the arrowroot powder with a small amount of COLD liquid first (like water) to make it thin before adding to your recipe.
It is best to add the thinned arrowroot of the end of the recipe. arrowroot will break down at higher temperatures so don’t cook with it just stir in right before serving.
BENEFITS OF ARROWROOT
Arrowroot is not a grain so many people find it is more easier to digest.
It also contains more fiber than potatoes and other starches. This actually helps to avert hunger.
Arrowroot also has a good amount of potassium, iron and B vitamins. This is good for metabolism, circulation and heart health.