Arrowroot

The post on Thanksgiving prompted a suggestion from patient, Barbara. She suggested Arrowroot as a thickening agent for gravy. Being a member of the gravy from a jar club, I was not familiar with this thickening agent. So I looked it up. Apparently arrowroot is a powder that resembles cornstarch. It can be used to thicken sauces, fruit pies, and pudding. It has no flavor of its own and is a free food: free of protein, free of fat, and free of carbohydrates. It works a little different though, "Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour." Thanks for the suggestion, Barbara. Looks like a great option for the gravy purist that is still compatible with a low carbohydrate diet.
Resources: www.calorieking.com
www.culinarycafe.com