Naturally rich in starch and highly digestible, arrowroot starch can be used to bind and thicken : sauces, porridges, soups, creams, custards, jellies, bechamels…
It can also replace wheat flour in gluten-free recipes.
Our advice
Dissolve the arrowroot in a cold liquid (water, milk, stock), then add to your preparation and bring to the boil.
boil. Use 20 g of arrowroot for 500 ml of liquid (to make a flan or cream).
You can adjust the amount of starch according to the desired consistency.
