Arrowroot Powder

The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid.

Arrowroot is used in biscuits, puddings, jellies, cakes, hot sauces, etc.

Collections: Herbs & Spices

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