Arrowroot powder obtained from the fleshy root stock of a tropical American plant. It is anutritious and easily digestable starch (contains 23% starch). Its a good thickner for delicately flavored sauces at a lower temp. The lack of gluten makes it useful as a replacement for wheat flour in baking. It doesn’t mix well with dairy,not weakened by acidic ingredients. It has a more neutral taste, and is not affected by freezing.It is recommended that arrowroot be mixed with a cool liquid before adding to a hot fluid.
Additives & Molecular Gastronomy
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