During 2013, sales of EHL’s natural arrowroot powder have soared by 20%, with the surge in popularity of the product being attributed to its properties as a gluten-free thickening agent.
The white, flavourless powder is a starch extracted from the roots of various tropical tuber plants, typically grown in the West Indies. It has twice the thickening power of wheat flour and can be used as a replacement for corn or wheat flour in sweet and savoury foods.
Available in conventional and organic formats, EHL’s arrowroot is ideal for thickening soups, sauces, stews, sweet gels or fruit sauces. In addition, bakers can use the powder in biscuits, puddings and cakes.
Source: EHL Ingredients
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