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Cooking with Arrowroot Powder

Posted by Melissa Lopez on

Not all thickening agents are created equal. Obviously flour is a no-no for anyone on a gluten-free diet, and most of the corn grown in the United States is genetically modified, making the use of cornstarch a murky landscape. When prioritizing healthy, mindful cooking, we recommend turning to arrowroot powder as your go-to thickening agent. Arrowroot originates from the Maranta arundinacea plant, native to the tropics of South America. It is an easily digested starch that is sold as a fine white powder used both for baking and thickening soups, stews and dessert sauces. Both corn and gluten-free, arrowroot makes...

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