Arrowroot

Arrowroot or arrow root as a natural binder.

Arrowroot is an excellent binder for creamy sauces and glazes with a neutral flavor. Excellent for binding sour fruits. Arrowroot is the ideal binder for thickening liquids.

What are the advantages of arrowroot?

• 100% pure, natural and vegetable-based (no additives!).

• One of the highest quality starches.

• Fat-free and easily digestible.

• Naturally gluten-free.

• Without flavorings: they do not affect the taste of your dish.

• Thickens already at low temperature.

• Does not lose its binding over time like flour-based binders.

• Gives a creamy effect.

• Great for eggs, soups, sauces, meat juices and desserts.

• Can be used in combination with acidic ingredients.

• Thickened liquid can be frozen without the "spongy" effect that other binders can cause.

Usage

How much arrowroot do you use as a binder?

Use half the amount of arrowroot that you would use for regular flour. The exact amount needed will depend on the desired thickness of the liquid. Some rules of thumb:

• 1 to 1.5 teaspoons of arrowroot will bind about 0.25 quarts of liquid.

• 1.5 teaspoon of arrowroot replaces 1 tablespoon of flour

• 2 teaspoons of arrowroot replace 1 tablespoon of cornstarch

How to use arrowroot?

Dissolve arrowroot in a little cold water, milk, sauce.... Then add to the recipe and boil briefly.

Note: Even after heating, arrowroot will continue to bind a little longer. For the final result, it is best to let your bound liquid thicken for a few minutes.

Ingredients

100% pure arrowroot, free of additives.

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

Also known as

• Maranta arundinaceae