Wheat free food fact file

Arrowroot

Arrowroot is a starch powder that is used in cooking as a thickening agent. Made from the root of a West Indian plant (Marantha arundinacea) it is tasteless so doesn't change the flavour of any foods that it is added to. When it is heated up it turns clear which makes it perfect for thickening clear sauces.

quantities:

Follow the instructions provided on the packaging for perfect results, or adapt to personal needs for recipes. But generally one teaspoon of arrowroot can be substituted for 1 tablespoon of flour.

cooking:

Before arrowroot can be used it needs to be mixed with a small amount of fluid to form a smooth paste. This will ensure that it doesn't form lumps in the sauce or recipe it is being used for when added.

Once the arrowroot powder is fluidised then mix it with the sauce or recipe it is being added to and heat, the sauce will thicken and go clear at the same time. If the sauce is overheated then it will start to thin again.

storing:

Store in an airtight container in a dry atmosphere otherwise the arrowroot will end up in a solid lump.

nutritional information:

Typical values per 100g of product (arrowroot)
Energy - tbc kcal
Protein - tbc g
Carbohydrate (total) - tbc g
Carbohydrate (sugars) - tbc g
Fat (total) - tbc g
Fat (saturated) - tbc g
Dietary fibre - tbc g

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