Arrowroot in Cooking

Arrowroot has a neutral taste and thickens at a lower temperature than corn starch, and hence can be used to thicken delicate egg-based soups and sauces. It also imparts an eye-pleasing glossy look to the sauce. However, care needs to be exercised not to add arrowroot too early during the cooking process, as overheating tends to destroy its thickening property.

Health Benefits of Arrowroot

Arrowroot is very light on the stomach and has been established that its calorie content is low. This flour is derived from the root of a West Indian plant. It can be used in exchanged recipes or mixes cup for cup with corn starch. A great substitute if you are allergic to corn.