Premium Quality Arrowroot Starch/Flour

Suggested Use:

It's an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement in most recipes., 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 start 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. Use 1 tsp arrowroot starch per pint of ice cream., As an egg replacer: Whisk together 1 Tbsp arrowroot starch, 1 Tbsp vegetable oil, and ¼ cup water to equal one egg., Baking powder substitute: Mix together 1 tsp baking soda, 2 tsp cream of tartar, and 1 tsp arrowroot starch. Store in an airtight container., GLUTEN FREE SNICKERDOODLES, ¾ cup Unsalted Butter, 1 ½ cups Sugar, 2 Eggs, 1 tsp Vanilla Extract, 2 cups Sorghum Flour, 1/1 cup Tapioca Flour, ¼ cup Bob's Red Mill Arrowroot Starch, 2 tsp Cream of Tartar, 1 tsp Baking Soda, ½ tsp Sea Salt, ½ tsp Xanthan Gum, Topping, 2 Tbsp Sugar, 1 tsp Ground Cinnamon, Preheat oven to 375℉. Line two baking sheets with parchment paper., In a large mixing bowl, cream together the butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, salt and xanthan gum. Pour the dry ingredients into the wet and beat until well mixed., Roll into balls about the size of a large walnut. Combine the sugar and cinnamon and roll each cookie dough ball in the mixture., Place on prepared cookie sheet. Bake at 375℉ for 10-12 minutes. Makes 24 cookies.

Storage Instructions:

Store in a cool, dry place. Keeps best sealed for freshness.