Ingredient: Arrowroot
Arrowroot is a starchy powder which is made from the root of a tropical plant called Maranta arundinacea. It has been used for centuries as a natural thickener and glossing agent in cooking, and it is completely gluten-free, grain-free and easy to digest.
Once you know how to use Arrowroot it can be huge help in your kitchen and it’s a brilliant alternative to cornflour when you need to thicken sauces, gravies or puddings or simply to make them look shiny and appealing.
What I love about arrowroot is that it thickens at a lower temperature than other thickeners and it also gives a lovely glossy finish, which doesn’t alter the flavour of what you are cooking in any way. This makes it perfect when you want a silky texture in a glaze, or a beautifully smooth custard.
Traditionally, it has also been also used medicinally due to its soothing effects on the gut – it’s great for sensitive tummies or people prone to diarrhoea, and it’s especially helpful for little ones or anyone recovering from a tummy bug.
It’s also incredibly useful in gluten-free and grain-free/paleo-style cooking and works really well with coconut flour and ground almonds in baking. Don’t let it hide at the back of your shelf!
