Arrowroot is also a great way to add that oh-so-satisfying crunch to a delicious batch of baked sweet potato fries. Just coat the raw fries evenly with a couple tablespoons of the powder, then drizzle with oil before you pop ’em in the oven. Wave goodbye to soggy fries.
I also like to dust cubes of extra firm tofu with arrowroot powder and seasoning before I pan-fry them. Say hello to next-level crispiness. Mushy tofu is so 2,000 years ago.
Now let’s talk fluffifying. Arrowroot powder works great in conjunction with almond and coconut flours, which can sometimes be a little dense on their own. Arrowroot can really help lighten up the texture of gluten free cakes, cookies, and breads. And, of course, pancakes. (How did I not lead with pancakes? One should always lead with pancakes.)
There are plenty of other uses for arrowroot. A quick internet search will lead to you tons of mouth-watering recipes. Try using it in homemade puddings and jams, or as a vegan-friendly binding agent for those uncooperative veggie burgers that just keep wanting to fall apart. (I’ve been there too often.)
On top of being naturally vegan, gluten-free, low-calorie, and great for folks with digestive sensitivities and allergies, arrowroot is also full of fiber and contains essential nutrients like B vitamins, iron, and potassium, which contribute to a healthy metabolism, blood circulation, and heart health.
So go on and experiment with this multi-talented starch. I know I will. I recently heard that a couple tablespoons of arrowroot powder will keep ice crystals from forming on homemade ice creams, which I will definitely put to the test.
And fortunately the antidote will already be in my hands when those pesky poisonous arrows come flying through the kitchen window. Phew!
Arrowroot cookies here, get your arrowroot cookies!