In my experience, if you can find Bob's Red Mill arrowroot starch, it is cheaper than the small packages at the health food store. I learned this after spending more on a teeny-tiny package than the huge Bob's Red Mill one.
I don't know about replacing it, it depends on the recipe - especially for ice cream.
I've been using tapioca starch in place of arrowroot. It works just as well, (for making pies) and I was able to buy more of it at once. I don't remember how much it was, but I'm pretty sure it was cheaper. I got mine at some Asian market.
You may want to consider buying some arrowroot or tapioca starch in bulk on amazon. They've got 14 to 16 oz. of both for 3 or 4 dollars.
Cornstarch doesn't work well in frozen stuff. Looses its magic thickening powers. Also makes dairy slimy, but I'm not sure it would do that with nut or soy milk.
I use tapioca starch as well. Or more often I just leave the thickener out all together. The final product isn't as creamy, but I'm willing to loose some texture if it means I don't have to use my stovetop.
There are other thickening options that I'd like to experiment with (xanthan gum!), but they make arrowroot look economical so it won't be happening anytime soon.
There is a good recipe in Veganomicon that uses silken tofu and the cream from coconut milk, no additional thickener. The result is creamier and more scoopable after freezing solid than any ice cream I've made with arrowroot (I tried recipes from The Vegan Scoop).
1 - 6 of 6 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to vegetarian, vegans, and vegetable enthusiasts. Come join the discussion about agriculture, preparation, cooking, recipes, scales, reviews, accessories, classifieds, and more!