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Bob's Red Mill

Arrowroot Starch / Flour

Item | BOB291

new
  • Thickening agent



  • Easily-digestible starch



  • Gluten free


$4.00
15% OFF
$4.71
Qty
Size
 

Nutrition Facts

About 50 servings per container

Serving size 1 Tbsp (9 g)

Amount per serving % Daily Value*
Calories 35  
Total Fat  0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol  0 mg 0%
Sodium  0 mg 0%
Total Carbohydrate  8 g 3%
Dietary Fiber  0 g 0%
Total Sugars  0 g  
Includes 0 g Added Sugars  0%
Protein  0 g  
Vitamin D 0 mcg   0%
Calcium 2 mg   0%
Iron 0 mg   0%
Potassium 1 mg   0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  Calories 2,000 2,500
Total Fat Less than 65 grams 80 grams
Saturated Fat Less than 20 grams 25 grams
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 grams 375 grams
Dietary Fiber   25 grams 30 grams

Calories per gram:

  • Fat 9
  • Carbohydrate 4
  • Protein 4

INGREDIENT: Arrowroot Starch.

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.

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.

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

  • Manufactured in a facility that also uses tree nuts and soy.
  • Tested and confirmed Gluten Free in our quality control laboratory.
  • SOURCED Non-GMO PLEDGE
  • Resealable Package
  • GLUTEN FREE
  • Great for thickening soups, sauces and pie fillings
  • Use for gluten free baking
  • Grain free
  • KOSHER PAREVE
  • Thickening agent



  • Easily-digestible starch



  • Gluten free


Bob's Red Mill Arrowroot Starch/Flour acts as a thickening agent in soups, sauces or puddings or as a one-for-one replacement for cornstarch. Arrowroot doesn't have a flavor of its own and is an easily digestible starch. It can be used in gluten free baking recipes. 

Terms and Ingredient Definitions

Shipping Weight: 1.06 lbs

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

MSRP: $6.19

For our website and catalog, the MSRP is the "Manufacturer's Suggested Retail Price." The MSRP is understood to mean the price at which a manufacturer will recommend a retailer sell a product for in stores, on the internet, or in catalogs. The MSRP of National brand items are dictated to Swanson by each manufacturer. For Swanson brand items, the MSRP is calculated based on a varying percentage above the product's base price.

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