Organic Arrowroot Starch/Flour
Recipes & Uses
Botanically named Manihot esculenta, arrowroot is also known as tapioca flour and is the dried and finely powdered root of the cassava plant. It can be used as a thickening agent for sauces, pudding, pie fillings and gravies.
Arrowroot starch is an advisable replacement for wheat flour and has twice the thickening power. Arrowroot is tasteless and becomes clear when cooked. Unlike cornstarch, it doesn’t have a chalky taste when undercooked.