Arrowroot powder is a starch thickener.
A member of a group of food additives known as thickeners, starches, gels,
stabilizers and emulsifiers. It has several advantages over other thickeners in that arrowroot powder
has a more neutral flavor and especially good as thickener in delicately
flavored liquids. It works at low temperatures, tolerates acidic
ingredients and prolonged cooking.
While some sauces thickened with other starches become
spongy if frozen, arrowroot powder thickened sauces stand up under
freezing and thawing.
Arrowroot powder is not recommended for dairy
based sauces however as it tends to turn slimy. It is best for
desserts sauces but the visual appearance of meat sauces leaves a less
than desirable result.
To use Arrowroot powder mix equal parts of powder
and liquid to form a slurry. Then stir it into hot liquid for about
30 seconds til blended. One tablespoon of Arrowroot will thicken one
cup of liquid.
1 part arrowroot powder replaces 2 parts flour.
Common substitutes are: Tapioca Starch or Instant
Clearjel or Cornstarch or Kudzu Powder or Potato Starch or Rice Starch or
Flour. Keep in mind that each of these can produce undesirable
appearance or flavor compared to the use of Arrowroot in a recipe.
2 cans of red tart pitted cherries and
2/3 c unsweetened pineapple juice
4 t. lemon juice
1/4 c arrowroot powder*
1 c. sugar* or xylitol* (for sugar free)
Drain cherries and set aside. Combine all juices (reserve 1/4 c) in pan
and heat to simmer. Blend arrowroot with 1/4 c of combined juice to
form slurry, then whisk into juice in pan. Add sugar, cherries and
cook, stirring constantly over medium heat for few minutes until
*These items available at www.barryfarm.com