arrowroot question
 

I am looking for information on arrowroot used as a thickening agent in soups, sauces, and gravies. (Not as a substitute in baked goods)

I am on a LC diet and have allergies to foods such as wheat, corn, rice, barley, etc. My family does not join me in my LC quest.

I am looking for ways to decrease their consumption of refined carbs, especially wheat products.

My plan is to wean them gradually, so as not to meet too much resistance.

What is the carb count of arrowroot?
Is it known to trigger allergic reactions to those sensitive to wheat?
If it is a viable substitute, how do I cook with it?

These are just a few questions that come to my mind. Any extra info would be helpful.
Thanks!

Arrowroot has 7g of carbohydrates per Tbsp and negligible fiber. Arrowroot is indeed a root, so should not have any impact on your grain allergy. You mix it with water - just like cornstarch - to use it as a thickener.

Another thickener is guar gum which is made from the seeds of the cluster bean plant. The plant grows in the Southern US.

My fovourite way to thicken soups, stews and gravies is well cooked, pureed cauliflower. It doesn't add much taste and provides body.

Karen

The nice thing about arrowroot is that, although it has slightly more carbs than wheat flour, it has twice the thickening ability.

Thank You ! Thank You!! Thank You!!!