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BTD Forums  /  Eat Right 4 Your Type  /  arrowroot starch ?
Posted by: Sozo, Tuesday, November 25, 2008, 10:50am
ok getting a little confused i have a bag of arrowroot and it says on the bottom tapioca starch? are they the same thing? just looking at the nonnie foods and tapioca is a aviod where arrowroot isn't. Thanks again. Tracy (sunny)
Posted by: Vicki, Tuesday, November 25, 2008, 1:19pm; Reply: 1
What brand?

Posted by: Sozo, Tuesday, November 25, 2008, 1:41pm; Reply: 2
oh just found out it has been thrown out.. darn it.. it is ok, i bought that one from mainland australia.. i will get a new lot from down here.. but it is a different flour altogether isn't it?
Posted by: Sozo, Tuesday, November 25, 2008, 1:51pm; Reply: 3
i just found a website that says the same
http://santostrading.com.au/bulkfood/flour_meal/item-FLO329.htmle..

Arrowroot Flour (Tapioca)

Country of Origin: Thailand

Ingredients: Arrowroot flour

The rootstalks of a tropical plant are the source of this flour, often used as a thickener for sauces and desserts; the finely powdered arrowroot turns completely clear when dissolved (giving gloss to sauces), and adds no starchy flavour. Because of its easy digestibility, it is also an used as an ingredient in cookies intended for infants and young children.

Contains no gluten.

Thanks again
(sunny)
Posted by: 1323 (Guest), Tuesday, November 25, 2008, 1:58pm; Reply: 4
Quoted from Sozo
i just found a website that says the same
http://santostrading.com.au/bulkfood/flour_meal/item-FLO329.htmle..

Arrowroot Flour (Tapioca)

Country of Origin: Thailand

Ingredients: Arrowroot flour

The rootstalks of a tropical plant are the source of this flour, often used as a thickener for sauces and desserts; the finely powdered arrowroot turns completely clear when dissolved (giving gloss to sauces), and adds no starchy flavour. Because of its easy digestibility, it is also an used as an ingredient in cookies intended for infants and young children.

Contains no gluten.

Thanks again
(sunny)


Wonder why they call it Tapioca... What is Tapioca actually?
Posted by: Sozo, Tuesday, November 25, 2008, 2:17pm; Reply: 5
i know tapioca as frogs eyes.. well thats what we called it when we were kids.. but mum called it sago pudding.. it is a grain i think.. it takes a while to cook and goes all gooey. Now i also know it as a flour and a thickening agent. Tracy (sunny)
Posted by: purlgirl, Tuesday, November 25, 2008, 11:54pm; Reply: 6
Arrowroot is listed in the BTD  "TYPEbase Food Values" (top tool bar) under Herbs and Spices. It's rated Neutral for blood types. This is what it says:

"The starchy product of a tropical tuber of the same name. The rootstalks are dried and ground into a very fine powder. Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods, and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Some English and early American cookie recipes call for arrowroot flour , which is the same product. Arrowroot can be found in supermarkets, health-food stores and Asian markets."
Posted by: Rebecca_C, Tuesday, November 25, 2008, 11:57pm; Reply: 7
Mine's the same Sozo.  I think it could be an Aussie thing.
Posted by: purlgirl, Wednesday, November 26, 2008, 12:50am; Reply: 8

found this: http://www.encyclopedia.com/doc/1O39-arrowroot.html

Arrowroot
A Dictionary of Food and Nutrition
arrowroot Tuber of the Caribbean plant Maranta arundinacea, mainly used to prepare a particularly pure form of starch, which contains only a trace of protein (0.2%) and is free from vitamins. It is used to thicken sauces and in bland, low‐salt, and protein‐restricted diets.

"Maranta arundinacea" is the real thing.
Other  products are sold under the name arrowroot. So be careful.
Posted by: Sozo, Wednesday, November 26, 2008, 7:47am; Reply: 9
Thanks for your reply's. its awesome.
Rebecca_C thanks for letting me know that it says the same for you. I wonder why they do that. I'm sure they are both different things here, i may have to ask the store where i get my tapioca starch why they also list arrowroot as tapioca when it is a different flour altogether. Hmm.. very strange. But thanks for your reply.
Tracy
(sunny)
Posted by: 4283 (Guest), Wednesday, November 26, 2008, 9:26pm; Reply: 10
Quoted from Sozo
Thanks for your reply's. its awesome.
Rebecca_C thanks for letting me know that it says the same for you. I wonder why they do that. I'm sure they are both different things here, i may have to ask the store where i get my tapioca starch why they also list arrowroot as tapioca when it is a different flour altogether. Hmm.. very strange. But thanks for your reply.
Tracy
(sunny)

Glad you've alerted us to this...Bit of a worry?? From my internet searching, it looks like there are two actual sources for "arrowroot" (hence the conflicting info on packets) One looks like it would be the original and then they've come up with an alternative "imitation" (probably cheaper) plant source?!

This is what I've found out: "Any of several plant species of the genus Maranta (family Marantaceae), whose rhizomes yield an edible starch. Chief among these is the herbaceous perennial M. arundinacea, the source of genuine, or West Indies, arrowroot. The powder obtained from the harvested roots is almost pure starch; it is used in cookery as a thickener. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. Its name is sometimes applied to starches obtained from other plants and used as substitutes for true arrowroot. Brazilian arrowroot, from the cassava plant, is the source of tapioca."

Apparently there is a resurge in production from what I read...
I would also love to find out the glycemic index/load of arrowroot, which so far I haven't been able to locate...if anyone comes across it
Posted by: Lola, Thursday, November 27, 2008, 12:02am; Reply: 11
dehydrating jicama and grinding those wedges into flour would give you a similar 'faux arrowroot' powder......
heard a chef mention this once.....haven t tried making it to prove him right though!
Posted by: 4283 (Guest), Thursday, November 27, 2008, 2:50am; Reply: 12
To the Aussies - Just rang the Co here in NZ that imports Arrowroot (Simms - Whitecrest - may be the same in Aus?) They have confirmed that their's is made from the same root as "tapioca" is. Bummer :( Wish these people would list the proper things on their packets and not be allowed to call a product, something its not eh? Glad I haven't opened the box I just bought!!!

I am doing some more research, as there is another Co in Auckland - Penfords (is also listed as Penfords Aus) that may use different source. But so far it looks unlikely, as on their website they say "products are made from wheat, waxy maize, high amylose maize, regular (or dent) maize, potato and tapioca...." None of which are any good for us O's esp nonnies... Doesn't sound promising...:-/ but will keep you posted  
Posted by: Sozo, Thursday, November 27, 2008, 4:00am; Reply: 13
thanks for your research possum2. i just called the store where i brought this pack because it also says known as tapioca flour as well (lotus brand) they informed me that arrowroot is tapioca.. not happy with that so i called the hfs as well, they said the same thing. I think that is the only type we can get here in australia... you think it is the same thing or not? here is the one i have
http://www.quannshop.com.au/shop/prodView.asp?idProduct=1791
Tracy
(sunny)
Posted by: Sozo, Thursday, November 27, 2008, 4:08am; Reply: 14
ok i have just done a bit more research and found this website..
http://www.frontiercoop.com/products.php?ct=spicesaz&cn=Arrowroot%2C+Pure#info

oh man now what!! i'm starting to think we can't get it here in australia if everyone is telling me it is the same thing!
Tracy
(sunny)
Posted by: 4283 (Guest), Thursday, November 27, 2008, 4:22am; Reply: 15
Hi Sozo; you're welcome.  They cant be and arent the same thing -  as your second link points out - "Arrowroot and tapioca starch are very similar in source, manufacture and paste characteristics. As a result they are often confused. In fact, much of the commercial "arrowroot" available is actually a variety of tapioca. This misnaming is a disservice to the consumer for two reasons. First, true arrowroot requires more processing than tapioca starch and is therefore more expensive. Second, arrowroot and tapioca come from different plants. (Tapioca comes from the root of the cassava plant, Manihot utilissima or Manihot esculenta.) According to the FDA's Compliance Policy Guides (CPG) the term "arrowroot" may only be used to designate starch obtained from the roots of the Maranta arundinacea.
Interesting point re my comment in a previous post eh???

My latest search drew a blank on Penfords; so yes, it does look like nobody in Aus or NZ imports the real arrowroot. Wish I knew exactly what tapioca does to earn its avoid status for Nonnies. For the amount I use I'm not sure its gonna matter that much and it sure has to be a better alternative to cornstarch... Maybe when I move back we'll be able to team up and import (order on line I mean) things like these and split the cost? :-/ :) ;)
Posted by: Sozo, Thursday, November 27, 2008, 4:51am; Reply: 16
yes so true in what you are saying possum2..
i'm doing some research on where to buy the real stuff here in australia and i'm comming up with a blank!
I'm very dissapointed to think that they can do this to us! how rude, lol. For sure they really care about us.. it's all about the dollar theses day's! sadly.
well i don't think i will waste my money buying the fake arrowroot bag, $2.55 for 250grams, i may as well just buy the tapioca flour for a few dollars a kilo.
i don't use to much of it to, but it would be interesting to know why it is a avoid for nonnies..
i'm experimenting on making a nice textured bread..
hubby is really missing it, now that he can't have gluten well there goes the spelt bread, tapioca wont bother him in the least anyway.
(he loves what i have come up with so far, i have yet to write the recipe for it to add to here, over the next cuple of months i will sort out all my recipes and add them to here, that way i don't lose em,)
I don't really tend to eat much of it, i prefer my almond bread.
i tend to buy things in bulk so when you move back, for sure we can work something out!
i found the store eumurrah here, i'm getting a lot of my foods from them, they giving me a great price for agave nectar in 10 litre tubs, cheaper then i was buying it on the mainland so i'm impressed.
Tracy
(sunny)
Posted by: accidental_chef, Thursday, November 27, 2008, 6:11am; Reply: 17
Arrowroot is totally different from Tapioca. They look different and taste different. The leaves and the plant itself look totally different. Please do not believe what your supplier says. Both tubers & their flours are part and parcel of South/S.E.Asian cuisine.

Here's a link that will put an end to all your doubts:

http://images.google.com.sg/imgres?imgurl=http://www.foodsubs.com/Photos/chinesearrowhead.jpg&imgrefurl=http://www.foodsubs.com/Tubers.html&usg=__plvAKqTpjkjaJhGCdBS886LiVYc=&h=263&w=372&sz=10&hl=en&start=8&um=1&tbnid=MVZfH5XC-xkBkM:&tbnh=86&tbnw=122&prev=/images%3Fq%3Darrowroot%2Bplant%26um%3D1%26hl%3Den%26sa%3DN

You might have better luck with Indian stores-if you have them in your area.
Posted by: Sozo, Thursday, November 27, 2008, 12:25pm; Reply: 18
Thank you for the info accidental_chef, i will look into it for sure!
Tracy
(sunny)
Posted by: Lola, Thursday, November 27, 2008, 5:37pm; Reply: 19
Quoted Text
Substitutes: water chestnuts OR jicama

ahhh! I knew I had read this somewhere! thanks AC!
Posted by: Rebecca_C, Friday, November 28, 2008, 12:05am; Reply: 20
OK update from our pantry.  I do have some arrowroot flour that actually says organic arrowroot starch (with no preservatives). It's a product of Thailand, so not sure whether that makes it more likely to be arrowroot or not.

I bought it online from http://www.oway.com.au I bought it purely because it's preservative-free and all the others seem to have 220 in them.
Posted by: purlgirl, Friday, November 28, 2008, 12:36am; Reply: 21
This is an interesting link on Gluten Free Flours.

Arrowroot and Tapioca are definately separate.

I was also pleased to read about Chestnut Flour (European Chestnut is a bennie for Teachers) He says it has a slightly sweet and nutty flavor   :D

Maybe you will find some other alternate Flour ideas.  :)

http://www.kosherceliaccookery.com/glutenfreeflourfacts.html  
Posted by: Sozo, Friday, November 28, 2008, 5:57am; Reply: 22
Rebecca_C.. Thank you so much for finding the arrowroot starch.. i did also find the same bag on a different site the other day and have emailed them to ask if it the real stuff.. so far no reply! will keep you posted if they do reply.
Tracy
(sunny)
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