Arrowroot vs. Cornstarch - Why Arrowroot is a Better Choice

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?

• Arrowroot is a non-GMO product! In comparison, cornstarch is made from corn (duh) and unfortunately most corn (unless otherwise specified) is made from genetically modified organisms these days. You can find organic, non-gmo cornstarch, but it is difficult and expensive. 
• The process of extracting and refining cornstarch uses alot of harsh chemicals including a sulfur dioxide bath- which is also used in the manufacturing of bleach and disinfectants -YUCK! 
• Arrowroot is one of the easiest starches for the body to digest. It was actually used in Victorian times to wean infants from their mothers milk.

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