Bob's Red Mill Arrowroot Starch/Flour
Arrowroot is an excellent base for cream sauces, and clear glazes, and it doesn't lose its thickening ability in the presence of acid, like flour does. This quality makes it an excellent choice for thickening acidic fruits.
Directions for Use: Before adding arrowroot to hot liquids, it should be mixed with cool-warm water or your cooking liquid (also cool-warm) to form a paste and gradually added to the recipe. The starch doesn't hold its thickness for long periods of time, so foods should be served immediately; reheating will also cause a loss of thickening.
For General use: 1 T. product will thicken 1 c. of liquid.
As a replacement for flour: 1 1/2 tsp. product is equal to 1 T. of flour.
As a replacement for cornstarch: 2 tsp. of product are equal to 1 T. of cornstarch.
We represent one of the most unusual segments of American history. Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times. We stone grind all common and most uncommon grains into flours and meals on our over one-hundred-year-old mills.