Bob's Red Mill Arrowroot Starch, Flour

Details

Arrowroot starch is a grain free ingredient used for gluten free baking and to thicken soups, sauces and pie fillings. Its neutral flavor is suitable for sweet and savory recipes, and it can be used as a direct substitute for cornstarch for people with corn allergies. This highly versatile ingredient that can help you elevate your cooking to the next level.

• Versatile: Arrowroot starch can be used in a wide variety of dishes, including baked goods, sauces, and soups. It's also great for making gluten-free bread, pizza crusts, and other baked goods

• Gluten-Free: Arrowroot starch is a great alternative to traditional wheat flour for people who are gluten intolerant or have celiac disease. It's a safe and healthy way to thicken sauces, gravies, and soups, without compromising on taste or texture.

• Nutrient-rich: Arrowroot starch is rich in essential vitamins and minerals such as potassium, iron, and vitamin B6. It's also low in calories and fat, making it a great option for people who are looking to maintain a healthy diet.

• Easy to digest: Unlike other starches, arrowroot starch is easily digestible and doesn't cause digestive discomfort or bloating. This makes it a great option for people who have sensitive stomachs or digestive issues

• IT STARTS WITH GOOD INGREDIENTS: A leader in natural foods since 1978, Bob’s Red Mill is committed to good ingredients made with the passion and expertise of our founder, Bob Moore; proudly 100% employee owned

Ingredients

ARROWROOT STARCH

Directions

Arrowroot Starch/Flour has many uses in your kitchen. Here are a few tips: It's an excellent grain free substitute for cornstarch and can be used as a one-to-one replacement in most recipes. For Thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it lose its thickening ability. For gravies and sauces, add arrowroot starch to a small amount of cool liquid first, then whisk into hot liquids. For homemade ice creams: Arrowroot starch can help stop ice crystals from forming. Use 1 tsp arrowroot starch per pint of ice cream. As an egg replacer: Whisk together 1 tbsp arrowroot starch, 1 tbsp vegetable oil and 1/4 cup water to equal one egg. Baking powder substitute: Mix together 1 tsp baking soda, 2 tsp cream of tartar and 1 tsp arrowroot starch. Store in an airtight container.

Store in a cool, dry place. Keeps best sealed for freshness.

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