Arrowroot is a starch that is derived from the roots of a tropical plant called Maranta arundinacea. It is commonly used in cooking and baking as a thickener and a substitute for cornstarch or flour. Arrowroot has been used for centuries in various parts of the world for its medicinal and nutritional properties. In this article, we will discuss what arrowroot is, how it is made, its health benefits, and how it is used in baking.
Arrowroot is a fine, white, odorless powder that is extracted from the roots of the arrowroot plant. The plant is native to South America, but it is now cultivated in other parts of the world as well, including Africa, Asia, and the Caribbean. Arrowroot is a gluten-free, grain-free, and vegan-friendly starch that is commonly used as a thickener in cooking and baking.
Arrowroot is made by washing, peeling, and mashing the arrowroot plant’s roots. The starch is then extracted from the mashed roots by washing it with water. The milky liquid that is produced is then strained, and the starch settles to the bottom. The starch is then dried and ground into a fine powder, which is then packaged and sold.
Health Benefits
Arrowroot is a rich source of dietary fiber, vitamins, and minerals. It is also low in calories, fat, and sodium, making it a healthy addition to any diet. Here are some of the health benefits of arrowroot.
Digestive Health
Arrowroot is a good source of dietary fiber, which helps to keep the digestive system healthy. It can also help to relieve constipation and other digestive issues.
Blood Sugar Control
Arrowroot has a low glycemic index, which means that it does not cause a rapid increase in blood sugar levels. This makes it a good choice for people who are trying to control their blood sugar levels.
Gluten-Free
Arrowroot is a gluten-free starch, which means that it is safe for people with celiac disease or gluten intolerance.
Nutrient Dense
Arrowroot is a good source of vitamins and minerals, including potassium, magnesium, and calcium.
Baking with Arrowroot
Arrowroot is a versatile ingredient that can be used in a variety of baked goods. Here are some of the ways that arrowroot can be used in baking.
Thickener
Arrowroot can be used as a thickener in place of cornstarch or flour. It is commonly used in sauces, gravies, and puddings to thicken the mixture.
Substitute for Eggs
Arrowroot can be used as an egg substitute in baking. To substitute for one egg, mix one tablespoon of arrowroot with three tablespoons of water.
Gluten-Free
Arrowroot can be used as a gluten-free flour in baking. It is commonly used in gluten-free bread, cakes, and cookies.
Binder
Arrowroot can be used as a binder in place of eggs in baking. It helps to hold the ingredients together and can be used in vegan baking recipes.Arrowroot is a versatile and healthy ingredient that is commonly used in cooking and baking. It is a gluten-free, grain-free, and vegan-friendly starch that can be used as a thickener, egg substitute, gluten-free flour, and binder in baked goods. Arrowroot is a rich source of dietary fiber, vitamins, and minerals, making it a healthy addition to any diet. If you are looking for a healthy and versatile ingredient to use in your baking, consider using arrowroot.
