Arrowroot Starch

What Is Arrowroot Starch?

Arrowroot starch is a pure, white and tasteless starch extracted from the root-tuber of arrowroot (Maranta arundinacea), a tropical plant. Its name comes from a word meaning “arrow root” and it has been used throughout history both as food and as a thickener.

Its most notable culinary trait is that it gives a clear-glossy rather than cloudy texture when thickening liquids, and it's effective at relatively low heat. It's naturally gluten-free, which makes it valuable in gluten-free cooking.

Nutritional Values of Arrowroot Starch

Arrowroot starch, as a pure starch, provides about 350 kcal of energy per 100 grams and is almost entirely carbohydrate; its protein and fat are very low, and it contains no gluten. Since it's used in very small amounts, its contribution to a meal is limited. Values are approximate.

How Should Arrowroot Starch Be Used?

Arrowroot starch is used in small amounts as a thickener and technical ingredient; it doesn't offer nutritional variety but is a practical tool in gluten-free recipes. It's considered part of a balanced diet like other starches.

This information is general; arrowroot starch is a food, not a substitute for medical treatment.

How to Choose Arrowroot Starch?

Good arrowroot starch is pure white, fine, lump-free and odorless. Moistened, clumped or off-smelling products are not preferred.

• Should be pure white, fine and lump-free
• Should be odorless
• Moistened-clumped products should not be bought

How to Store Arrowroot Starch?

Arrowroot starch is stored for a long time in a sealed container, in a cool and dry place. The jar should be kept dry, since moisture causes clumping.

Using Arrowroot Starch in the Kitchen

Arrowroot starch is used most as a thickener in fruit sauces and jellies, dessert sauces, soups and gluten-free dough blends. It's mixed with a little water to a paste and added to the hot liquid; it gives a clear, glossy texture.

How Is Arrowroot Starch Used?

A bit of arrowroot is mixed with a little cold water into a smooth slurry; then it's added to the hot liquid and stirred briefly. Since its texture can loosen at long-high heat, it's usually added at the end of cooking.

Frequently Asked Questions

What is the difference between arrowroot and cornstarch?

Arrowroot gives a clear-glossy texture and is effective at low heat; cornstarch gives a somewhat cloudier texture. Arrowroot is especially preferred in clear jellies and fruit sauces.

Is arrowroot starch gluten-free?

Yes; it's naturally gluten-free and is frequently used as a thickener in gluten-free recipes.

Why is arrowroot starch added at the end?

Since its texture can loosen at long and high heat, it gives the best result when added toward the end of cooking and stirred briefly.