American arrowroot is the root of tropical plants of the Manihot genus, also known as cassava or manioc.
Arrowroot flour is great to use as a batter coating for fish, chicken and vegetables. It adds good body and texture to gluten-free baked goods, and it also works well as a thickener for sauces.
American arrowroot is very delicate and makes an extremely clear and sparkling sauce. Arrowroot flour can be used in place of cornstarch in recipes.
Sauces which shouldn’t boil like miso, sour cream or egg sauces, are perfect candidates for arrowroot because the starch thickest lower temperatures than those required for flour or cornstarch.
It is tasteless and a versatile flour that works great for breads and bagels. This starch is used to lighten-gluten free baked goods and provides a soft and tender crumb.
Arrowroot flour
