Arrowroot replaces the gluten, the glue in our foods in a lot of recipes! So today’s featured gluten free substitution is such a valuable product for those of us that need to thicken our soups, our gravies, our chili, and any recipe that calls for flour to thicken whatever the cuisine for the day. Remember, it’s the gluten that adds as a thickening agent, the emulsifier, for many products and creates that creaminess. Arrowroot is a secretly fabulous substitution to allow us to eat all our foods nice and creamy like we’re used to and it’s gluten free!
What is Arrowroot?
Arrowroot is a large plant found in rainforest type climates. It is a rather large perennial herb and has several uses in cooking and health.
The starch that is extracted from the creeping rootstalks of this West Indian plant is what is referred to as "arrowroot" in cooking and dietary terminology. This particular starch is very easy to digest and is very complimentary to a gluten free diet.
Arrowroot is mostly cultivated outside of the United States in areas as Australia, Southeast Asia, West Indies and South and East Africa. In the United States, it can be found in Florida, where it is naturalized.
How can Arrowroot be used in the gluten free diet?
It actually has a wide variety of uses. Its primary use is in place of cornstarch or other thickening agents in gravies, soups, jellies, hot sauces or broth. It thickens sauces at a lower temperature than traditional cornstarch so it works really well for cream or egg based sauces and soups that may require more delicacy. It can be used in place of flour in biscuits or cakes and other baking as well.
Some Asian cultures (Korean in particular use it to make their noodles. It can also be boiled with flavoring added, to form a mild gruel for young children or people who have digestive conditions or dietary restrictions.
The taste of arrowroot is somewhat neutral, mild and some claim it has a “different” flavor.
Health Benefits of Arrowroot
Arrowroot is very gentle on the digestive system, which means that many people who have conditions of the digestive system can likely benefit from using it.
In Victorian times, it was given liberally to invalids or those who were ill, or even as a drink. It was mixed with milk and sugar and heated, or it was mixed with water and sherry or brandy.
It is not a good sustaining food on its own, however, more current research has shown that is very low in calories.
So try it and see if you like it! I can’t wait to have you enjoy the same yummy soups, gravies, breads and cakes this winter!
Where can you find Arrowroot?
You can find this superb gluten free thickener at any health food store. In Broomfield, you’ll find it at Sprouts on 120th and Sheridan. Look for it by the flours. Stop by to buy it so you’ll have it ready for tomorrow’s recipe!!
Now you have two great substitutions to transitioning to gluten free living:
1. Quinoa: http://www.examiner.com/gluten-free-food-in-denver/quinoa-the-power-food-gluten-free-substitute
Quinoa Recipe: http://www.examiner.com/gluten-free-food-in-denver/how-to-cook-and-prepare-quinoa
2. And now Arrowroot.
Tomorrow, stay tuned for a great Arrowroot recipe! Until then . . .
Have a Grateful and Delicious Day!!
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