Flours

A gluten-free and easily digestible starch extracted from the root of the arrowroot plant, Maranta arundinacea. The roots are washed, scraped, beaten, soaked, pulped and then finally forced through a sieve. The fine powder and liquid that make it through the sieve is dried, leaving the useful arrowroot powder behind. The starch is an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, puddings and pie fillings. Bob's Red Mill Arrowroot Starch must be cooked over low heat as it doesn't endure high temperature cooking; it works best at temperatures below a simmer and does not turn sauces cloudy. Also, arrowroot starch may change texture in milk-based cream sauces, but it does bake well in cookies, cakes and biscuits made with milk. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well.