Arrowroot Powder

Arrowroot is a very finely ground white powder that crackles like fresh snow when rubbed between the fingers. It comes from the Arrowroot tuber; the tuber is peeled and boiled, crushed into pulp, dried, and ground into powder, leaving the pure arrowroot starch powder.

This powder goes by many names: Arrowroot Starch, Arrowroot Flour, Arrowroot Powder, Ground Arrowroot, and just Arrowroot (since it is almost always sold ground). This arrowroot powder is from Thailand.

Use arrowroot flour as a gluten-free substitute for wheat flour, or as an alternative thickening agent. As a thickening agent it can be substituted for tapioca, cornstarch, almond flour, or white flour. Arrowroot is also almost entirely allergen-free and approved for the Paleo diet, making it a useful ingredient in diet sensitive kitchens. In baking substitute up to 25% of wheat flour or almond flour with arrowroot, or as a thickener substitute cornstarch at a rate of 1 tbsp cornstarch : 2 tsp arrowroot, or wheat flour at a rate of 1 tbsp wheat flour : 1 tsp arrowroot powder.

As a thickener ground arrowroot flour is odorless, with a neutral flavor, and swells to a uniform consistency. It is clear with a shiny appearance. Additionally, arrowroot can tolerate acidic ingredients like citrus fruits. It also maintains its gel in lower temperatures, making it a useful thickener for frozen desserts. However, if exposed to prolong heat the arrowroot will break down and loose its gelled consistency. It does not reheat well, nor does it blend well with dairy based recipes.

Use this silky powder to make biscuits, pudding, jelly, cakes, sauces, broth, soup, gravies, and pie filling. Popular recipes include sweet and sour sauce, orange or lemon fruit glazes, pad thai, and more.