Arrowroot is a starch that is obtained from tropical plants.
It thickens at a lower temperature than flour or cornstarch and is not weakened by acidic ingredients like cornstarch can be. It has a more neutral taste, and is not affected by freezing. It does not mix well with dairy though as it can form a slimy mixture.
Overheating tends to break down arrowroot’s thickening property so I prefer to use arrowroot in pies and strudel where lower temperatures are occurring throughout the process rather than the high heat boiling of a custard recipe.

Two teaspoons of arrowroot can be substituted for one tablespoon of cornstarch.

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  1. Gretchen, thank you soooo much for the e book. Can’t wait to try your recipes. Thank you also for your great site, it is full of inspiring recipes, hints – just fabulous. Thanks again

  2. Thank you so very much for this tip. I’m on a corn, soy, no dies, gluten free diet and everything taste nasty. I will keep an eye out for more. Again thank you!

    1. Oh WOW! You will be happy to know I am trying to start up a blog for HEALTHY recipes with my boyfriend who is a body builder You can check him out at Disciples of Iron on youtube and leave him a message that you are waiting for the healthy recipes LOL (Don’t tell him I sent you though! That ought to put a fire under his butt!) LOL

      I just made a protein cake with spinach and zucchini, wheat free, no dye~ it is Soooooooooooooooo good! 🙂

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