Bob's Red Mill, Premium Quality
Arrowroot Starch / Flour (453 g) Made in USA
Arrowroot is a large perennial herb (Maranta arundinacea) found in rainforest habitats. The
herb is cultivated for a starch obtained from the rhizomes (rootstock), which is also called
arrowroot. It is a thickening agent that may be used as a one-for-one replacement for
cornstarch. As a thickener, it can be used for soups, sauces and puddings. It has no flavor of
its own and is the easiest starch to digest. It is also an excellent ingredient for gluten free
baking or breading and creates a softer and lighter texture to cakes and breads. Our all natural
Arrowroot Starch is not irradiated and contains no added sulfites.
Since starting this company over thirty years ago, our mission has always been to offer the
most diverse array of stone ground, whole grain products. About ten years ago, we noticed
that some folks were exclusively buying gluten free grains like brown rice, sorghum and
quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how
serious they are to millions of people like you.
We've also learned that "naturally gluten free" just isn't good enough. Over the years we have
introduced a variety of measures to ensure purity in our line of gluten free products that have
become industry standard. We inspect all farm deliveries, use dedicated gluten free production
facilities and employ batch testing in our quality control laboratory. Knowing that we're
providing safe and delicious gluten free foods that you and your family can trust makes it all
worth the effort.
To your good health,
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory.
We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Keeps best refrigerated or frozen
Arrowroot Starch/Flour has many uses in your kitchen.
Here are a few tips:
It's an excellent gluten free substitute for cornstarch and can be used one-for-one.
For thickening: 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.
For homemade ice creams: Arrowroot starch can help stop ice crystals from forming, which
can make the ice cream too frozen to scoop. Use 1 tsp Arrowroot Starch per pint of ice cream.
As an egg replacer: Whisk together 1 Tbsp Arrowroot Starch, 1 Tbsp Vegetable Oil, 1/4 cup
water to equal one egg.
Arrowroot Starch can be used to make a baking powder that can be used by people with
sensitivity or allergies to corn.
Manufactured in a facility that uses tree nuts and soy.
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