Arrowroot powder –THIS IS DIFFERENT THAN THE TAPIOCA ARROWROOT – it is also known as TRUE ARROWROOT. A substitute for corn-starch. Commonly used as a thickening agent for sauces, fruit pie fillings, glazes and puddings.
It thickens foods at much lower temperatures than other starches without altering the foods color or taste. Arrowroot powder is the perfect alternative for wheat flour when making baked goods.
DIFFERENCE BETWEEN St. Vincent Arrowroot and Tapioca Arrowroot: Acidic ingredients have no effect on St. Vincent Arrowroot, which makes it highly suitable for making clear jellies, glazes, and sauces made from fruit, as opposed to tapioca arrowroot
Arrowroot should also be added at the end of cooking because it thickens quickly and can start to break back down and become watery if left over heat for an extended period of time.
NOTE: that if you need to use a thickener for a milk-based food, St. Vincent arrowroot is not what you want to use since it turns slimy when added to dairy. You should use Tapioca Arrowroot instead for milk-based recipes.
