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Arrowroot Starch is a gluten free, grain-free ingredient perfect for gluten free baking! Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is gluten free and can be used as a direct substitute for corn starch for those with corn allergies. It has no flavour of its own, so can be used to thicken any sauce, soup, stew, or pudding. Use in gluten free baking for light, delicate textures.
Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. For gravies and sauces, add arrowroot starch to a small amount of cool liquid first, then whisk into hot liquids.
As an egg replacer:
Whisk together 1 Tbsp arrowroot starch, 1 Tbsp vegetable oil and 1/4 cup water to equal one egg.
Baking powder substitute:
Mix together 1 tsp baking soda, 2 tsp cream of tartar, and 1 tsp Arrowroot Starch. Store in an airtight container.
Manufactured in a facility that also uses Tree Nuts, Soy and Sesame Seeds.
Servings per package: Approx. 50
|Avg Qty per Serving||Avg Qty Per 100g|
|- Gluten||Nil detected||Nil detected|
|Fat - total||Less than 1g||Less than 1g|
|- Saturated||Less than 1g||Less than 1g|
|- Sugars||Less than 1g||Less than 1g|
|Sodium||Less than 5mg||Less than 5mg|
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