Arrowroot Powder

Arrowroot powder is a type of starch that can be used in place of cornflour. It is often used in baking, but is best used to thicken liquids – it’s ideal for making clear jellies.

Victorians credited arrowroot as having many health benefits, noting that it was very easily digested. Now, we know that while it’s not particularly nutritious, it is high in carbohydrates and low in protein (or gluten). It’s not a suitable wheat flour substitute for breadmaking, but it adds good flavour to biscuits.

Arrowroot is made from the tuberous roots of a number of South American plants. Any use of ‘arrowroot’ in connection with tapioca or tapioca root is incorrect and misleading.

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