Arrowroot Powder makes a wonderful base for cream sauces, gravies, clear glazes and pie fillings. Because it doesn’t lose its thickening abilities (like flour does) it is an excellent choice for thickening acidic fruits. Arrowroot is primarily cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. Ours is sourced from St. Vincent.
Arrowroot plant idoes not contain gluten and therefore is considered a Gluten-Free “safe food” by Celiac research and support groups.
In recipes it may also be referred to as arrowroot flour or arrowroot starch. As a general rule of thumb 1 tablespoon of Arrowroot will thicken one cup of liquid. It can also be used as a replacement for flour (1-1/2 teaspoon of Arrowroot to 1 tablespoon of flour) and cornstarch (2 teaspoons of Arrowroot to 1 tablespoon of cornstarch).