Arrowroot powder is a natural thickening agent derived from a tropical root found in South America. It was given its name because it was originally used as a remedy to pull poison out of natives wounded by poisoned arrows. Today, you can find it in most grocery stores in the baking isle next to flours, baking powder, and cornstarch. We use Bob's Red Mill brand because it is usually the one stocked at most stores. It will thicken sauces, soups, stews, and pie fillings just the same as cornstarch but is a much healthier choice. In this week's edition of What's That?! Wednesdays, we discuss why we like to use this powdery, white substance as a more nutritious substitute for cornstarch.
Why Is Arrowroot a Better Choice over Cornstarch?
When cooking with arrowroot, keep in mind that it doesn't do as well at high temperatures. It's best at medium to low simmers and oven temperatures under 375 degrees. It works great for pie fillings, puddings, muffins, biscuits, sauces (like for Asian food dishes), stews, and soups!
Happy Cooking & Baking!
~Billie & Jen
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
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