Bob's Red Mill Premium Quality Arrowroot Starch/Flour 454g

Bob's Red Mill Premium Quality Arrowroot Starch/Flour

Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. Arrowroot Starch is an excellent grain free substitute for cornstarch for folks with corn allergies. It has no flavor of its own, so can be used to thicken any sauce, soup, stew, or pudding. Use in gluten free baking for light, delicate textures.

Features & Benefits

• Neutral Taste & Smooth Texture
  Arrowroot flour offers a virtually tasteless profile, making it ideal for both sweet and savoury dishes without altering the flavour of the original recipe. Its fine consistency ensures smooth, lump-free results.

• Excellent Thickening Agent
  Perfect for thickening sauces, gravies, soups, puddings, and fruit fillings. It creates a clear, glossy finish and works well in acidic or frozen dishes where cornstarch may fail.

• Gluten-Free & Grain-Free
  Naturally gluten-free and grain-free, it supports paleo, Whole30, keto, and allergen-friendly diets. A great alternative to wheat flour and cornstarch for individuals with sensitivities.

• Ideal for Light, Crisp Baked Goods
  Enhances the texture of gluten-free baked items like cookies, cakes, and biscuits by contributing to a tender crumb and light crispness. Often used in combination with other flours for optimal texture.

• Easy to Digest & Non-GMO
  Known for being gentle on the stomach, arrowroot starch is a suitable choice for those with sensitive digestion. Made from premium-quality roots and non-GMO verified.

*Disclaimer

These statements have not been evaluated by Health Canada or the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients:

Arrowroot starch.

Warning:

Manufactured in a facility that also uses tree nuts, soy and sesame seeds. Store in a cool, dry place. Keeps best sealed for freshness.

FAQs:

Q: Can arrowroot starch replace cornstarch in recipes?
A: Yes, arrowroot starch is an excellent substitute for cornstarch. It can typically be used in a 1:1 ratio. However, unlike cornstarch, arrowroot performs better in acidic environments and doesn’t break down when frozen, making it ideal for fruit sauces, jams, and frozen desserts.

Q: Is arrowroot starch suitable for baking?
A: Absolutely. Arrowroot starch is frequently used in gluten-free baking to enhance the texture of cakes, cookies, and biscuits. It is best when blended with other gluten-free flours, adding softness and preventing crumbliness in the final product.

Q: How should arrowroot starch be added to recipes?
A: For best results, mix arrowroot starch with a small amount of cold liquid to create a slurry before adding it to hot dishes. This prevents clumping and ensures smooth, even thickening. Avoid boiling arrowroot for extended periods, as it can break down under high heat.

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