Arrowroot Powder (Starch)
$7.50/lb (~$3/cup*)
good substitute for cornstarch, keeps sauces “clear”
In stock
Arrowroot powder is generally used as a substitute for cornstarch, which can be highly processed and difficult to source in non-GMO varieties. Unlike cornstarch and flour, arrowroot does not make the sauce it’s added to cloudy. The powder is often employed as a thickening agent for gourmet dishes and is well known for its use in crystal clear fruit glazes and jellies. It is commonly used in recipes for biscuits, puddings, cakes, hot sauces, jellies, and broths and can prevent ice crystals from forming in homemade ice cream.
Cooking
Best By: December 29, 2028
For thickening, arrowroot is best used at the end of cooking (just before boiling), as continued heating will destroy its thickening ability. For gravies and sauces, first mix arrowroot powder with a small amount of cool liquid, then whisk into hot liquids.
For thickening, arrowroot is best used at the end of cooking (just before boiling), as continued heating will destroy its thickening ability. For gravies and sauces, first mix arrowroot powder with a small amount of cool liquid, then whisk into hot liquids.
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