Arrow Root

Hey Chris,

What’s your take on Arrow Root? I was checking out some Gluten-free (and wheat-free) recipes and came across a chef that use this in some of her recipes–such as desserts or bread. I googled it a bit and all I found out that it really has little nutritional benefit and it’s used as a thickener. Ever experimented with it?

Yes, arrowroot is mainly used as a thickener, like corn starch.

Corn starch is 30 calories and 7g carbs for a tablespoon. Arrowroot is 30 calories, 8g carbs for the same amount. So, not much difference there, but I suppose if you’re really trying to go grain-free, arrowroot is better. I’ve never played around with it though, sorry.

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