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OliveNation Arrowroot - Arrowroot comes from the rhizomes (roots) of a variety of tropical plants. This fine, white powdery starch is odorless and tasteless. It is often used as a thickener in a recipes for puddings, jellies, and custards. You can also use it to thicken gravies, stews and sauces.
Arrowroot can be used to make Tomato Aspic and terrines. Arrowroot helps to prevent ice crystals from forming when making frozen foods like homemade ice cream. Because it is gluten free, arrowroot can be used instead of cornstarch and flour.
To Use Arrowroot
Throughly dissolve the arrowroot in a cool liquid before heating over low heat.
I use this to thicken my buttercream. I like it because it does not add any flavor, it is practically tasteless.
Also, great for savory dishes, like soups or sauces. Similar to cornstarch but I for whatever reason, like this better.