Arrowroot, a tropical potato-looking tuber, is gluten-free, grain-free, vegan, and paleo-friendly. It’s also known as arrowroot flour or arrowroot starch. The roots are dried and ground into a fine, starchy white powder that is excellent as a thickening agent that becomes flavorless, odorless, and clear when cooked. It is high in potassium, iron, and B vitamins, making it good for metabolism, circulation, heart health, and boosting the immune system. Also has more fiber than potatoes, but still has the “sticks to your bones” factor that potatoes have.

Cooking notes

• Mix with a cold liquid before heating or adding to a hot mixture, and add right before serving.
• When using as a substitute for cornstarch, use ⅓ or ½ of the cornstarch required
• Combines well with tapioca flour, almond flour, and coconut flour for bread and dessert recipes
• Coat sweet potato fries in a dusting of arrowroot powder to make them crunchier
• Combine with a dried herb blend and coat chicken before frying for a crispy and delicious gluten-free fried chicken dinner