Glacial fallow is recommended in the allergy kitchen, especially gluten-free diet, due to the possibility of its use in various dishes, it also has a very beneficial effect on the digestive tract and the proper bacterial flora. For baking, you can use it in an amount equal to 10% of the total weight of flour in the recipe. It works at negative temperatures and prevents the formation of ice crystals in frozen products, which is why it is valued as a thickener of homemade vegan ice cream, giving them a fluffy consistency characteristic of milk-sugar ice cream.
The way of consumption of reed scotch:
Glacial arrowroot is a good binding agent, it can be used to prepare and concentrate many dishes: clear soups and sauces, puddings, biscuits, jellies, puddings, ice-cream and baked goods for children. Maranta has no unpleasant aftertaste, and dishes thickened with reed maranta do not become glassy as it is in the case of dishes bound with potato starch or corn flour.
To avoid clumping, it is recommended to mix the reed beetle with cold liquid and then add the mixture to the hot liquid. The food is heated only until it thickens.
Net weight: 200g
Ingredients: Ground reed pineapple root
The product is suitable for vegans. Gluten-free product. The product comes from certified organic farming (NL-BIO-01 NON-EU Agriculture).
Manufacturer: Made in Japan for TerraSana Natuurvoeding BV Postbus 70 NL-2450 AB Leimuiden
Storage: Store in a cool, dry place in a tightly closed container.
Using kuzu: use 2-3 to 2 teaspoons of kuzu to concentrate the cup of liquid; in order to obtain a consistency of jelly, analogous to the effect of using gelatin, use 3 tablespoons of kuzu for 250ml of water. Dissolve in cold water.
Glacial arrowroot is a gluten-free, easily digestible starch flour called arrow root, obtained from the roots of plants belonging to the botanical family marantowatych coming from South America. In a gluten-free diet, it works well as a thickener and also a substitute for gluten flours.
