Description 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 nowadays. Arrowroot powder is commonly used as a thickener for sauces, pudding, and glazes since it imparts a shiny gloss on foods. However, it is not recommended for use with dairy-based products as it may cause a slimy texture. Arrowroot is naturally gluten-free, which makes it a healthier alternative for bread and pasta. In comparison to cornstarch, it has a more neutral flavour so it is well-suited for delicately flavoured foods.
