What is Arrowroot?
West Indian Arrowroot is a perennial that produces a starch from its rootstock that was very popular in English cuisine during the Napoleonic era. Today, arrowroot often refers to several different starches, such as tapioca or kudzu, or arrowroot powder adulterated with potato starch. When hot water is added to "pure" arrowroot powder, a perfect jelly results. This jelly is a great boon to vegan cooking.
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.
2 teaspoons of arrowroot = 1 tablespoon of cornstarch
1 teaspoon of arrowroot = 1 tablespoon of wheat flour
Pass along your recipes and comments about arrowroot!