Arrowroot

Arrowroot or arrow root as a natural binder.

Arrowroot is an excellent binder for creamy sauces and glazes with a neutral flavor. Excellent for binding sour fruits. Arrowroot is the ideal binder for thickening liquids.

What are the advantages of arrowroot?

100% pure, natural and vegetable-based (no additives!).
One of the highest quality starches.
Fat-free and easily digestible.
Naturally gluten-free.
Without flavorings: they do not affect the taste of your dish.
Thickens already at low temperature.
Does not lose its binding over time like flour-based binders.
Gives a creamy effect.
Great for eggs, soups, sauces, meat juices and desserts.
Can be used in combination with acidic ingredients.
Thickened liquid can be frozen without the "spongy" effect that other binders can cause.

Usage

How much arrowroot do you use as a binder?

Use half the amount of arrowroot that you would use for regular flour. The exact amount needed will depend on the desired thickness of the liquid. Some rules of thumb:

1 to 1.5 teaspoons of arrowroot will bind about 0.25 quarts of liquid.
1.5 teaspoon of arrowroot replaces 1 tablespoon of flour
2 teaspoons of arrowroot replace 1 tablespoon of cornstarch

How to use arrowroot?

Dissolve arrowroot in a little cold water, milk, sauce.... Then add to the recipe and boil briefly.

Note: Even after heating, arrowroot will continue to bind a little longer. For the final result, it is best to let your bound liquid thicken for a few minutes.

Ingredients

100% pure arrowroot, free of additives.

Allergens

This product contains no allergens

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.