How do I cook with Arrowroot? Arrowroot is more similar to cornstarch in cooking than it is flour. However, beware some lower quality arrowroot powder blends may also contain potato starch, which is why I always buy Bob’s Red Mill brand. Some call it Arrowroot Starch, some call it Arrowroot flour– it’s all the same thing! It’s a white powdery starch that is naturally gluten-free, grain-free, paleo and Whole30 friendly. Unlike Cornstarch, arrowroot powder is extracted using a simpler method, without the use of high heat or harsh chemicals. What is Arrowroot? Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant. If you follow my blog you see it in a ton of my dishes, so let’s talk about what it is, why I use it, and how to cook with it: For me, when making these scallopini-style dishes but trying to keep them paleo/whole30 friendly, I always use Bob’s Red Mill Arrowroot Starch. Marsala is a traditional Italian Scallopini dish, which is thinly sliced meat (typically veal or chicken) dredged in flour then simmered and reduced in a delicious sauce. Quite frankly, this Whole30 Chicken Marsala turned out heavenly, and you should put this on your dinner rotation!

The savory mushroom sauce is packed with Italian flavors, with a little sweetness from the marsala wine however, I gave the dish a Whole30 makeover, so the sweetness in my dish comes from a little balsamic vinegar. I love mushrooms, which is why Chicken Marsala is a dish that I just love.

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