Arrowroot Powder

Arrowroot Powder is a starchy substance that's extracted from the roots of the arrowroot plant. It is not bound by seasonality as it is typically available year-round due to its processed nature. In the culinary world, arrowroot powder is primarily used as a thickening agent in sauces, gravies, and puddings. It's favored for its clear gel-like consistency and its ability to thicken at lower temperatures. It is also used in baking, particularly for gluten-free recipes. Arrowroot powder is prevalent in Caribbean and South American cuisines but is also used in Asian and North American cooking.

Arrowroot Powder Synonyms

Arrowroot starch
arrowroot flour
Maranta arundinacea

Arrowroot Powder Substitutes

Different Forms/Types of Arrowroot Powder

Starch

Arrowroot starch is similar to arrowroot powder and is often used interchangeably. It's used to thicken sauces, soups, and other culinary preparations.

Powdered

Arrowroot powder is a fine, white powder extracted from the rootstocks of the arrowroot plant. It's commonly used as a thickening agent in cooking and baking.

How to Choose Arrowroot Powder

When choosing arrowroot powder, look for a fine, white powder with no discoloration or clumps, which can indicate moisture exposure or poor quality. The best quality arrowroot powder will be pure without any additives or fillers. Organic options are available and may be preferred by those looking to avoid pesticides or other chemicals.

Cooking/Prep Tips for Arrowroot Powder

Arrowroot powder is a fine, white powder extracted from the root of the arrowroot plant and is a fantastic thickening agent for sauces, soups, and desserts. Unlike cornstarch, arrowroot powder does not break down when combined with acidic ingredients and remains stable at low temperatures, making it suitable for fruit glazes and acidic sauces. It's also freeze-thaw stable, so it's excellent in recipes that you plan to freeze and reheat. When using arrowroot powder, it's important to create a slurry by mixing the powder with a cool liquid before adding it to your hot mixture to prevent clumping. Additionally, arrowroot should be added towards the end of cooking as prolonged heat can cause it to lose its thickening ability. For a glossy finish and a smooth texture, avoid boiling the mixture after adding arrowroot.

Shelf Life of Arrowroot Powder

Arrowroot powder should be stored in an airtight container in a cool, dry place away from direct sunlight and heat. Properly stored, it can last for several years. Avoid moisture exposure as it can cause the powder to clump and become unusable. There is no need to refrigerate arrowroot powder, but it should be kept in a stable environment to maintain its thickening properties.

Recommended Brands for Arrowroot Powder

arrowroot powder: Bob's Red Mill

organic arrowroot powder: Frontier Co-op

Cooking Techniques for Arrowroot Powder

Slurry: Mix arrowroot powder with a cool liquid, usually water or milk, to form a slurry before whisking it into your hot liquid. This prevents clumping and ensures even distribution throughout the dish.

Freezing: Arrowroot powder is ideal for recipes that require freezing and reheating due to its stability. It prevents ice crystals from forming, maintaining a smooth texture in frozen desserts and sauces.

Thickening: Use arrowroot powder as a thickener for sauces, gravies, soups, and stews. Add the slurry to a simmering liquid and stir until it reaches the desired consistency. Remember, it thickens quickly, and overcooking can break it down, so it's best added at the end of cooking.

Popular Arrowroot Powder Recipes

Fruit Pie with Arrowroot Thickened Filling
Gluten-Free Arrowroot Biscuits
Vegan Gravy with Arrowroot

Arrowroot Powder Nutritional Information (100g)

fat: 0.1 g
fiber: 3.4 g
sugar: 0 g
protein: 0.3 g
calories: 357 kcal
carbohydrates: 88.2 g

Flavor Combinations

Arrowroot powder pairs well with dairy products, creating a smooth and creamy texture in custards and puddings. It also works well with acidic fruits like berries and citrus in jams and jellies. In savory dishes, arrowroot complements ingredients like mushrooms, wine, and herbs, enhancing the texture of sauces and gravies without altering their flavor.

Allergen Information

Arrowroot is not a common allergen and is often used as a substitute for wheat flour in gluten-free recipes. However, as with any substance, it's possible for individuals to have a sensitivity or allergy to arrowroot powder. Those with such sensitivities should avoid its use.