Gluten Free Tip - Arrowroot

I have been getting some great tips from friends who have allergies as we are entering this Gluten-Free and Dairy-Free test month.

I was sharing with my friend, Meredith, my dismay over the loss of our favorite beef stew.  I make it with brown gravy mix (I know, I know) and I just realized it has both wheat and casein.  We were talking about alternatives and I said maybe I'd make a roux with the gluten-free flour and oil.  She suggested cornstarch or arrowroot if we have any corn sensitivity.

"Arrowroot?"  I thought that was like a medicinal tea from pioneer days.  Boy I'm learning how much I DON'T know in this process!



Here's what Wikipedia says about cooking with arrowroot (emphasis mine):

"Arrowroot thickens at a lower temperature than flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture. It is recommended that arrowroot be mixed with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Two teaspoons of arrowroot can be substituted for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.

Katie