Questions about arrowroot
I've got a couple of questions about arrowroot. I know we can use it as a thickener in place of flour in sauces:
1. Do you use the same measurement? 1 tbsp. to 1 tbsp.?
2. Does it taste of licorice? I'm not sure why I think it might.
3. After Phase 1, is it really necessary to sub for a small amount of flour? For instance, last night I made a recipe that had 2 tbsp. of flour as a thickener for 4 servings. Less than 1 tbsp. a serving. On Phase 2, would it be necessary to sub? Or do we just save carbs where we can?
4. Finally: where do you get it? If you can get it at the supermarket, what section?
Last edited by Mmckellen; 08-01-2014 at 07:56 AM.
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