Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
Keep checking back for updates!
Search the glossary for entries containing:
Starch from the root of the arrowroot plant. It is white, flavorless, easy to digest and with a low-allergenic potential. It can be used in baking, as a thickener for making sauces or puddings, and as an egg replacement. It creates a glossy, clear finish when used as a thickener. Bob's Red Mill arrowroot starch is certified gluten-free. Arrowroot starch and arrowroot flour are the same thing.
- When substituting arrowroot for other starches, use 1.5 parts arrowroot starch for 1 part potato starch or corn starch, or 1:1 as a substitute for tapioca starch.
- When used as a thickener in sauces or puddings, dissolve desired amount of starch in a small amount of cool liquid first to make a slurry, then add to hot liquid. Unlike cornstarch, it thickens without boiling.
- Egg replacement for 1 egg: whisk together 2 Tbsp arrowroot with 3 Tbsp water and 1 tsp oil