Arrowroot flour is a type of gluten-free flour derived from arrowroot tubers. It has a fairly high calorie content and is easy to digest, so it is good for those who are having problems with digestion. Can be used as a chewing agent for various foods, and can be used as an alternative source of carbohydrates and can be a substitute for corn-starch flour as well.
The content of iron and carbohydrates is higher than rice and wheat.
Rich in phosphorus and potassium
Contains vitamins A, B1, C
Contains starch flour which is very thirsty and easy to digest.
Arrowroot Starch/Flour has many uses in your kitchen.
Here are a few tips:
It's an excellent gluten free substitute for cornstarch and can be used one-for-one.
For thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to 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, which can make the ice cream too frozen to scoop. Use 1 tsp Arrowroot Starch per pint of ice cream.
As an egg replacer: Whisk together 1 Tbsp Arrowroot Starch, 1 Tbsp Oil/Ghee, 1/4 cup water to equal one egg.
Arrowroot Starch can be used to make a baking powder that can be used by people with sensitivity or allergies to corn.
Keeps best refrigerated or frozen
Sourced Organic from Indonesia
Comes in 500g packages