Baker’s Secret Weapon ~ Completely neutral in aroma and taste, Arrowroot works behind the scenes ~ thickening sauces, soups, puddings, glazes, and fruit fillings. Made from the underground stems of the arrowroot plant, it owns a long culinary history where it grows, and far abroad. Chefs and bakers alike use it as a practical and creative superior thickener.
This plant works wonders to support light, tender crumbs in cookies, cakes, biscuits, and other treats, particularly when combined with other flours. For thickening, mix it with cool water before stirring it into a hot dish. Add it near the end and heat gently ~ prolonged boiling can weaken its hold. Always keep Arrowroot on hand for berry pies, silky sauces, delicate desserts, and baking projects that need a little structural assistance.
Arrowroot is roughly 10 times more effective than cornstarch, so a little experimentation might be needed before using it for the first time. We have also noted that Arrowroot can be mixed with flour to improve the airiness and sturdiness of your dough, quietly supporting tender crumbs, tidy slices, and fillings that stay where the baker intended.
