I have arrowroot and have used it a few times, mostly for sauces. I don't see anything wrong with it once in a while.
Arrowroot Flour can be exchanged for flour as follows: 1/2 tbsp of Arrowroot flour = 1 tbsp of wheat flour.
Ingredients: Arrowroot flour and is 23% starch.
I'm looking for the most "Primal" thickening agent. That is vegan for my vegan friends, but I'm wanting it primal for me. Egg as a thickner is out of the question for my guests.
At some point, humans had begun using fire for heat and for cooking. I don't think they were thinking about how to thicken sauces, or making flower, but hey maybe they were? In any case I was looking at Arrowroot and was wondering if this was a primal alternative. Archaeological studies in the Americas show evidence of arrowroot cultivation as early as 7,000 years ago. That would make it Mesolithic at least (10,000 to between 6000 and 4000 BC) if not Neolithic (begins ca. 8000 BC).
I was also looking at Tapioca flour, but there are poisons associated with it so the processing of the "flour" is quite extensive to remove it. The processing of arrowroot is minimal! Wash with water a couple of times and pulverize with a mortar and pestle.
Guar Gum comes from a legume. So that's out as an option.
Xanthan gum was developed in the 1960 and it has to be synthysized from glucose. So it does'nt even derive from a plant. That option is out too.
I find it interesting that we Primals don't talk too much about Arrowroot Flour, (as a flower substitute or as a thickening agent.)
What is your opinion or advise? Are there other acceptable thickeners out there that you all are using? Thank you!
Hey D - Why do you say once in awhile? Using it on a regular basis in not a good idea?
i used coconut milk last night in a shrimp stir fry... veggies work well too...
also... why are you trying to accomodate to vegans??? would they smoke you a brisket if you were coming to dinner? just a thought...
Last edited by Beef Cake; 05-07-2010 at 10:16 AM.
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