Arrowroot Flour
Article by Gil "hannaone"
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칡가루, chikgaru
This is a starch similar in appearance and qualities as cornstarch.
Advantages over cornstarch:
-More neutral flavor, so it's a good thickener for delicately flavored sauces.
-Works at a lower temperature.
-Tolerates acidic ingredients and prolonged cooking better.
-Can be frozen and thawed with good results.
Arrowroot starch is not a good thickener for dairy-based sauces.
To thicken with arrowroot, mix with an equal amount of cold water, then whisk into a hot liquid for roughly 30 seconds. Look for it in Asian markets and health food stores.
One tablespoon Arrowroot starch thickens one cup of liquid.
Substitutes:
In many ways, cornstarch is similar to arrowroot and can be used in the same way. It dissolves completely when heated, making it a good choice for sauces.
It's common in Asian countries, including Korea, to use tapioca starch as a substitute for arrowroot flour. It has the same consistency as arrowroot and is almost tasteless and lightweight.
When substituting flours, make sure you understand the purpose and characteristics of the original flour. Each alternative flour has its own set of characteristics.
