Arrowroot Flour/Starch

  • 1 cup weight = 128 grams
  • Powdery white starch that is pleasant-tasting and versatile, high nutritional properties, often used in combo with heavier flours to enhance baking performance. Gives bakery goods a chewy texture and increased browning capabilities. Good for making breads and bagels. Arrowroot is a good substitute for cornstarch and good thickener for foods that will be frozen/thawed. Usually well tolerated by food-allergic people, even those with multiple allergies.
  • This starchy flour, made by drying and grinding the roots of a tropical tuber, has twice the thickening power of wheat flour and is completely tasteless. It is most often used to thicken sauces and puddings, but can also be used in baked goods. Look for it in supermarkets, health food stores and Asian markets.

Store in: a sealed container in a dry place.
How to use: root and tuber starches should be part of a flour blend, up to 25 percent. Arrowroot starch and tapioca flour/starch are also used as a thickener in gravies and other sauces.
Watch out for: too much of any of this flour can produce a gummy result.
Substitution: starches for the most part are interchangeable. Sub with Cornstarch, Potato starch (not potato flour) or Tapioca starch