Arrowroot Powder from Indigo Herbs is an incredibly versatile wholefood with many uses in cooking and baking. It can be used as a substitute for cornflour or other starches as a thickener, or instead of wheat flour in bread and dessert recipes, why not try an alternative flour blend such as Arrowroot Powder, almond flour & coconut flour. Additionally, learn how to bake with gluten free flours here.

Unlike cornflour Arrowroot is tasteless and leaves foods glossy and clear making it ideal for use in fruit sauces and puddings. It also freezes well so is perfect for use in batch cooking, and even holds up well in an acidic environment meaning it can be used in recipes with a high citrus content. Two teaspoons of Arrowroot Powder can be substituted in place of one tablespoon of cornflour, or one teaspoon of Arrowroot Powder for one tablespoon of wheat flour.

Always mix the Arrowroot Powder with a small amount of cold liquid to make a slurry before adding to your recipe. It is advised to add the Arrowroot at the end of the recipe, as it breaks down at high temperatures (above a simmer) and the thickening properties will be negated.

Additionally Arrowroot can be used as an egg replacer in recipes where egg is used as a binding agent. One thing to note is that Arrowroot does not mix well with dairy, as it can change the texture of milk-based sauces, although it is suitable for cakes or cookies which contain milk.