DetailsArrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. The arrowroot plant is native to the tropics of South America. It has a long history of cultivation by native peoples, who developed an extensive treatment process for extracting the usable powder from the roots. The roots are washed, scraped, beaten, soaked, pulped, and finally forced through a sieve. The liquid and fine powders that make it through the sieve are dried, leaving the useful arrowroot powder behind.
When Europeans first encountered arrowroot, the Arawak Indians informed them that it was called aru-aru, “meal of meals.” The Indians placed a high value on the root as a food, and the Europeans duly brought it back with them along with numerous other unusual plants and animals. Arrowroot was also used medicinally, with some Indians believing that it should be placed on wounds made with poisoned arrows to draw out the toxins. Also, because of its digestibility, the starch was used medicinally in Victorian times to wean infants from mother’s milk and nourish those with dietary restrictions.
Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened. Arrowroot starch is also gluten free. It’s an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well and dissolves well at lower temperatures. In fact, it must be cooked over low heat as it doesn’t endure high temperature cooking and does not reheat well. Also, arrowroot does not do well in milk-based cream sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.
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Customer Reviews 2 item(s)
- Great Cornstarch Replacement
- I have recently made the decision to cut out corn, wheat, gluten, and as much refined sugar as possible from my diet. I needed something to thicken up my sauces, stews, gravies, and casseroles without compromising flavor. I did a little internet browsing and found the arrowroot was commonly used as a thickening agent. I have used Bob's non-GF products and loved them, so I went back and found that my grocer also carried an entire GF line of his stuff as well. So I took it home and basically subbed it in for arrowroot, pretty much the same measurements. It's thicken beautifully without becoming too gummy. The only thing is that it can't be cooked for too long or else the sauces will thin back out. It seems to work great, though, in the oven while baking a casserole. I haven't tried it in any baked goods yet but plan on doing that soon. I really love all of the Bob's products I've tried so far, and the price just really can't be beaten when you are comparing it to other GF brands.
- I use this excellent ...
- I use this excellent starch to lighten up gluten free baked goods. It helps pull moisture into the batter and lets the leavening work more effectively. It also adds a delightful peppery flavor, a little like black pepper, and is excellent in savory breads, biscuits or muffins. I even add it to my pancakes! :-)
- Nutritional Info
Serving Size: 1/4 cup(32g)
Servings Per Container: 17
Amount Per Serving % Daily
ValueCalories110Calories from Fat0
Total Fat0 g0 %Saturated Fat0 g0 %Trans Fat0 g0 %Cholesterol0 mg0 %Sodium0 mg0 %Total Carbohydrate28 g9 %Dietary Fiber1 g4 %Sugars0 gN/AProtein0 g0 %
Vitamin A0 %Vitamin C0 %Calcium0 %Iron0 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*Manufactured in a facility that also uses tree nuts and soy