Arrowroot

Arrowroot.jpg

Arrowroot is a white gluten-free powder extracted from the root of a West Indian plant, Marantha arundinacea.

It looks and feels like cornstarch, has no flavor and is used as a thickening agent for sauces, fruit pie fillings, glazes, and puddings. To use arrowroot, mix it with an equal amount of cold water and then whisk it into your hot liquid for about 30 seconds.

Quick Substitutions:

2 teaspoons of arrowroot= 1 tablespoon of cornstarch
1 teaspoon of arrowroot = 1 tablespoon of flour

Selecting and Storing Arrowroot

Store in a cool, dark, dry place.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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