Arrowroot: Cornstarch Substitute

Arrowroot flour is a starch similar in appearance and qualities as cornstarch. It's a white, powdery thickening agent obtained from the fleshy root stock of a tropical American plant.  It is tasteless, and the fine powder becomes clear when it is cooked, which makes it ideal for thickening clear sauces. American The Wikipedia entry says, "It has also been suggested that the name comes from arrowroot's use in treating poison arrow wounds, as it draws out the poison when applied to the site of the injury."

The lack of gluten in Arrowroot flour makes it ideal as a replacement for wheat flour in baking. According to FoodsDatabase, arrowroot is high in folate.

Your first thought when you see it's bright white color is that it's highly processed. However, it's not! It's simply the dried and powdered root. I buy mine in the bulk section at Rainbow Market in SF.

From the Cook's Thesaurus:

This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy.

To thicken with arrowroot, mix it with an equal amount of cold water, then whisk the slurry into a hot liquid for about 30 seconds. Look for it in Asian markets and health food stores. Equivalents: One tablespoon thickens one cup of liquid.

Comments

[jmagoo999]

Thanks, it's just what I wanted to know.
Jack