Arrowroot is Low FODMAP!
It’s a PASS for arrowroot!
At 50g per serve, arrowroot is a safe PASS for FODMAPs. Read on to learn some interesting facts about arrowroot, and how this interesting vegetable can be used to make gluten free and low FODMAP cooking that little bit simpler!
What is arrowroot?
Arrowroot can be eaten in the form of cakes, puddings, biscuits, jellies and hot sauces. Once upon a time in the Victorian era, it was boiled and consumed as an easily digestible food for people with dietary restrictions and for children. In Burmese culture, arrowroot tubers – called artarlut – are steamed or boiled and eaten with oil and salt.
In Western culture, arrowroot is often used to give fruit gels their lovely shine, and in homemade ice cream to prevent ice crystal formation. Arrowroot can also be used to thicken acidic foods, such as Asian-style sweet and sour sauce. It is also used in cooking to produce a thickened, clear sauce, such e.g. fruit sauce. It is a great alternative to flour, cornstarch and other thickening agents, because it doesn’t make your sauce go cloudy!
What are the benefits of cooking with arrowroot?
As arrowroot flour is gluten free, it is a useful wheat flour replacement for those with gluten intolerance or Coeliac’s Disease. As it is quite high in carbohydrate, thankfully it’s extremely low in FODMAPs, so you can enjoy it with confidence in 50g quantities in your baking and sauce-making. Arrowroot is also high in folate (great for family-planning), potassium (for healthy blood pressure) and calcium (for strong bones), so definitely worth a try if you’re looking to introduce new and interesting foods into your diet. After all, variety is the spice of life!