Arrowroot Flour Is A Healthier Alternative To Cornstarch

Arrowroot is clear when making shimmering fruit gels and it prevents ice crystals from forming in homemade ice cream. In acidic foods it can be used as a thickener, such as East Asian sweet and sour sauce. When cooking with arrowroot flour it produces a clear, thickened sauce, such as a fruit sauce. The sauce will not appear cloudy, like cornstarch, flour, or other starchy thickening agents would. Here Joanne Washburn, Food.news, reflects on the many reasons to swap cornstarch for arrowroot flour:

“Move over, cornstarch. There’s a healthier thickener in town: arrowroot flour.

Also known as arrowroot starch or powder, arrowroot flour is perfect for paleo and gluten-free diets. It is made from dried arrowroot, a starchy tuber native to the West Indies and South and Central America.

Arrowroot flour doesn’t really have a distinct flavor. But that’s a good thing! This means you can easily use it as a thickener for whichever dish needs it, whether that be a sauce or an entire pastry.

On top of this, arrowroot flour holds its own when it comes to health benefits, too. Its health benefits include:

Boosts immune health – Studies on mice indicate that the resistant starch in arrowroot flour acts as a dietary fiber. Fiber stimulates the production of an anti-inflammatory protein called interleukin-4, which helps regulate your immune response.
Improves digestive health – The starch in arrowroot flour serves as food for the good bacteria in your gut. These bacteria protect against infection and digestive problems like constipation.
Aids in diabetes management – Arrowroot has a low glycemic index (GI). Low GI foods won’t lead to spikes in your blood sugar. Therefore, arrowroot flour is great for people with diabetes, a condition marked by high blood sugar levels.
Aids in celiac disease management – People with a condition known as celiac disease can’t have the usual grain-based flours because their bodies mistake gluten as a threat and cause damage to their intestine as a result. Sticking to gluten-free flours helps keep their condition in remission.”

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