Many people on a keto (carbohydrate-free) diet are wondering how to pamper themselves without breaking the rules of nutrition. As well as those who are contraindicated in bread and all flour products, or people with gluten intolerance and diabetics.
Hooray! Exit found. And now I will tell you about one useful and affordable ingredient in Greece that replaces flour and starch. As a result, we can afford “bread”, pancakes, and even dessert.
We are talking about an arrowroot (from the English arrow – an arrow and root – a root). The collective trade name for starch flour obtained from the rhizomes, tubers and fruits of a number of tropical plants. This, or West Indian, arrowroot is obtained from the rhizomes of a perennial herbaceous plant from the Marantaceae family – reed arrowroot (Maranta arundinacea L.).
The cost of the finished product
The price is small. A package of 500 gr costs about 1.5 euros, it is sold in “healthy food” stores, ecological ones (although with the addition of bio-, or organic, of course, it will be more expensive).
Composition and benefits
This product is completely free of fat, so it is almost completely absorbed by the human body. It is classified as a dietary product. Also, arrowroot is used by people who adhere to a raw food diet, because it does not require heat treatment.
Arrowroot has a tonic effect, normalizes metabolism. Due to the high level of fiber and starch substances, it is used to maintain a healthy intestinal microflora. A hot drink with the addition of arrowroot perfectly warms and prevents colds. The presence of biologically active substances contributes to blood thinning and prevents the formation of blood clots in the vessels.
Commonly used in powder form:
In desserts. As a binder (thickener) in omelettes. Added to cookie or cake batter. Add to soups, sauces, stews and other similar dishes. Add to shakes, smoothies, puddings, jellies or juices.
Due to the lack of any taste, arraroot is widely used in international cooking for the preparation of a variety of sauces, jelly desserts and baked goods. Arrowroot requires a relatively low temperature to fully thicken in cooking, so it is widely used in raw egg sauces and custards.
Baking gluten free bread. First, a starter is made. Pour 50 g of arrowroot with 4 tablespoons of boiled water, add 1 tablespoon of sugar and lemon juice. Then the leaven is placed in a warm place – you can go to the battery. 0.5 kg arrowroot flour, 50 g cornmeal, 1.5 cups of water and 2 tablespoons of sourdough, a teaspoon of salt and 2 tablespoons of sunflower oil are placed in the bread machine. Expose the program “Gluten-free bread”. Bake until done. The pulp of such baking is denser than in ordinary bread, a little moist. Most importantly, attention, do not cut the bread until it has completely cooled, otherwise the loaf will “settle” and be “gooey”.
So here’s the dessert recipe. Berry pudding.
From cherries, half a glass, remove the bones. Berries are mixed – blackcurrant and cherry – in equal quantities, pour 2 tablespoons of sugar. Put on fire, stirring constantly to give juice. 2 tablespoons of starch are poured with boiled water and poured into a saucepan. When it is possible to obtain a homogeneous structure, they are immediately removed from the heat, filtered through a sieve and poured into molds. Put on the shelf of the refrigerator until thickened.
It makes no sense to write all the recipes. You can find them yourself on the Internet. The main thing is that you now know about such an interesting product as arrowroot.
All health and bon appetit!