Bob's Red Mill · 16 oz
Bob's Red Mill Arrowroot Starch Flour
What it is
This is a fine, white powder derived from the root of the arrowroot plant. Arrowroot starch is known for its neutral flavor and ability to create smooth, glossy textures in cooked foods. It is a versatile ingredient often used in baking and thickening sauces, puddings, and gravies. Its fine texture makes it easy to incorporate into various recipes.
How people cook with it
- Thickening sauces and gravies
- Creating smooth puddings
- Coating foods before frying
To thicken liquids, whisk arrowroot starch with a small amount of cold water or other liquid to create a slurry before adding it to the hot liquid. Stir the mixture constantly over medium heat until it thickens. Avoid boiling arrowroot starch for extended periods, as it can break down and lose its thickening power. In baking, it can be used as a partial or full replacement for traditional flours, contributing to a tender crumb. It is also effective for coating meats or vegetables before frying, helping to create a crispier exterior.
How it differs from similar foods
Unlike cornstarch, arrowroot starch thickens at a lower temperature and does not require prolonged boiling. It also produces a clearer, glossier finish in sauces and fillings. Arrowroot is often preferred for its ability to withstand acidic ingredients better than cornstarch.
How to keep the rest
Store the remaining arrowroot starch in its original packaging or an airtight container in a cool, dry place. Ensure it is kept away from moisture to prevent clumping and maintain its quality. Proper storage will help preserve its fine texture and thickening capabilities for future use.