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Also known as arrowroot flour or arrowroot starch, this product is made by grinding the thick arrowroot rhizomes (rootstalks) into a starchy powder. Dating back to over 7,000 years ago, arrowroot was once a very valuable ingredient to many indigenous cultures and is still used as an effective remedy in treating health issues. It’s simply a white, powdery starch that’s naturally gluten-free, grain-free, vegan and paleo-friendly.
Mix an equal amount of arrowroot powder and cold water to create a slurry. Then whisk the mixture into a hot liquid for 30 seconds. 1 tablespoon of arrowroot slurry will thicken 1 cup of hot liquid. Substitute 2 teaspoons of arrowroot for 1 tablespoon of corn starch, or 1 teaspoon of arrowroot for 1 tablespoon of flour.Arrowroot is tasteless, won't change the color of your food and is neither affected by freezing nor weakened by acidic ingredients. Arrowroot imparts a shiny gloss to foods and doesn't turn your sauces cloudy. It thickens at a lower temperature than other starches such as flour or cornstarch and is less likely to burn while cooking
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