Gluten Free Thickener Alternative Steenbergs Arrowroot is a dry white powder of almost pure natural starch. Arrowroot is a neutral tasting and inodorous powder and used as a thickening agent for gravies, casseroles and jellies. It thickens at a lower temperature than flour or cornstarch to a perfect gel and is less likely to become sour during digestion than farinaceous foods, so is good for the sick and delicate. Arrowroot takes its name from the Native American name, Araruta (flour root), for Maranta arundinacea. Maranta is a perennial herb that grows 2 - 6 ft tall, with branching stems, broad pointed leaves and small white flowers. To make arrowroot, the fleshy roots of year old plants are dug up, washed, peeled, crushed between rollers, and strained through a sieve. The pulp is washed repeatedly and the sediment is dried and reduced to a white powder. Arrowroot may also be derived from cassava starch from Latin America or curcuma starch if from India. Arrowroot is easy to use as a thickening agent - simply put a teaspoon into a bowl or mug and add a little water to make a paste - then add a spoon of the sauce you wish to thicken, mix it up and pour all the contents of the mug / bowl into the sauce. Arrowroot adds a lovely sheen to the sauce as well as being less prevalent to lumping up. To switch from a gluten diet to one of arrowroot, substitute one teaspoon of arrowroot for one tablespoon of wheat flour, or two teaspoons of arrowroot for one tablespoon of cornstarch. Kosher certified Salt and sugar free Recyclable glass bottle Vegan Ingredients: 100% Arrowroot
