Quote:
Originally Posted by lisa821  You could try arrowroot. It comes in powder form and is found with the spices at the grocery store. If your grocery doesn't carry it, try a health food store.
Use about two teaspoons of arrowroot in place of one tablespoon flour. You can usually use the same measure of arrowroot as you would cornstarch in a recipe. It contains calcium and carbs, but fewer carbs than cornstarch. It is flavorless and becomes clear when cooked. It also thickens at a lower temperature than flour or cornstarch. It should be mixed with a cold liquid thoroughly (as you would with cornstarch) before adding it to hot mixtures.
Happy cooking!
~Lisa |
Ok, thanks a lot Lisa, i will check the both of them out.
Johny
