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What is the advantage of using arrowroot compared to cornflour when thickening dishes?

Arrowroot has tiny grains and is a pure starch, which makes it more easily digested than other thickening agents. It is suitable particularly for invalid diets. Arrowroot is also valuable for thickening liquids, such as fruit and vegetable juices, and to use in a glaze, as it makes a clear glaze with a gelatinous texture compared to cornflour which will go cloudy.

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12:01:20 on 08/08/06 by Webmaster - Questions and Answers -