, what it is used for, the health benefits of using it, the disadvantages of using it, and how to use it
Arrowroot flour is a natural product obtained from the tropical Maranta arundinacea plant. It is easily digestible and has a mild, sweet flavour with no aftertaste. It is a versatile ingredient that can be used to thicken sauces and gravies, to make breads, pastries, and other baked goods, and even as a starch in gluten-free recipes. Some health experts swear by its impressive nutritional benefits, claiming it is packed with minerals and vitamins and is beneficial for digestive and skin health. In this blog post, we’ll talk about how to use arrowroot flour, the advantages of using it, the disadvantages of using it, and how to make the most of its nutritional benefit.
What is Arrowroot Flour and What is it Used For?
Arrowroot flour is obtained from the rhizomes or underground stems of the tropical Maranta Arundinacea plant. It is a white, powdery fine starch that is easily digestible, gluten-free and has a mildly sweet flavour with no aftertaste. It can be used as a thickener for sauces, gravies and puddings, as a substitute for flour in many recipes (such as breads and pastries), or as a starch in gluten-free recipes.
The Advantages of Using Arrowroot Flour
The main plus point of using arrowroot flour is its easily digestible nature and mild flavour. This makes it an excellent ingredient for people with digestive issues, such as those following gluten free diets. Arrowroot doesn’t contain gluten, making it ideal for folks who need to cut out Gluten from their diets.
The health benefits of Arrowroot flour extend beyond just its digestion. It contains a range of minerals and vitamins, such as magnesium, selenium and copper, as well as protein and fiber. This combination of nutrients is known to support digestive health and improve the appearance of skin and hair. The fiber content also aids in digestion and can help to reduce cholesterol and improve gut health.
The Disadvantages of Using Arrowroot Flour
The main disadvantage of using arrowroot flour is that it does not contain gluten and therefore can be difficult to use in baking. It also has a tendency to clump if not mixed correctly, which can result in an undesirably grainy texture. It also needs to be whisked together well to ensure that there aren’t any lumps when using for baking.
Arrowroot flour also does not have the same nutritional content as other flours, such as wheat flour and oats, which are higher in fibre and protein. Additionally, because it is high in starch it can raise blood sugar levels, making it unsuitable for those with diabetes.
How to Use Arrowroot Flour
Arrowroot flour can be used as an alternative to wheat flour and as a thickener for sauces, gravies and puddings. When using to thicken sauces, mix a tablespoon or two with a couple of tablespoons of cold water, stir until it forms a smooth paste and simply add to your sauce or gravy and stir until it thickens.
When using for baking, substitute up to half of the wheat flour with arrowroot. Start with one third and add more if needed until you get the right texture and consistency. When making gluten free recipes, such as cakes and biscuits, mix the arrowroot with other gluten free flours such as rice flour, tapioca flour and corn flour.
Arrowroot flour is an easily digestible ingredient with no aftertaste and mild flavour. It contains beneficial vitamins and minerals, supports digestive health and can be used as an alternative to wheat flour in baking. It can, however, be difficult to use in baking as it doesn’t contain gluten and has a tendency to clump together. It also doesn’t have the same nutritional content as other flours, so it’s important to use it in combination with other flours.