Arrowroot flour is produced from the tubers of arrowroot plants and is an excellent substitute for corn starch and flour. It is wonderful for gluten-free baking, where it can lend a bit elasticity and fluffiness to batters and doughs that a gluten-free recipe would otherwise be lacking in. It's high in B vitamins, potassium, and iron.
Baking: Great in cakes, cookies and biscuits.
Thickener: Great for puddings, gravies, custards, pie fillings, and sauces.
Substitutes: 1:2 for corn starch or 1:3 for plain flour.
Ingredients: Organic Arrowroot (Maranta arundinaceae)
Product of India
Arrowroot flour is produced from the tubers of arrowroot plants and is an excellent substitute for corn starch and flour. It is wonderful for gluten-free baking, where it can lend a bit elasticity and fluffiness to batters and doughs that a gluten-free recipe would otherwise be lacking in. It's high in B vitamins, potassium, and iron.
Baking: Great in cakes, cookies and biscuits.
Thickener: Great for puddings, gravies, custards, pie fillings, and sauces.
Substitutes: 1:2 for corn starch or 1:3 for plain flour.
Ingredients: Organic Arrowroot (Maranta arundinaceae)
Product of India
