- To Your Good Health – Bob Moore
- Gluten Free
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.