       Points Credit : 14 points Currently valued at $1.38 Gluten-Free Food / Product added to the Gluten-Free Mall on: Wednesday 16 June, 2004.
Kosher Certified by U.S. Kosher Supervision Rabbi Yehudah Bukspan Arrowroot Flour is a white powder. It is extracted from the root of the marantha arundinacea which is indegenous to the West Indies. The aborigines from the West Indes, called Arawaks, used this powder to draw out toxins from people who were wounded by poison arrows. Thus, the name arrowroot came to be. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. It is, however, mostly used as a thickening agent for sauces, fruit pie fillings, glazes, puddings, but can also be used as a flour substitute mixed with rice flour for gluten-free baking. Arrowroot will thicken any mixture at a lower temperature than using wheat flour or cornstarch. To use, mix arrrowroot with a cool liquid, add to any hot liquid, and cook until the mixture thickens. Then remove immediately to prevent thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour.Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. Shelf life: Approx 10-12 months. Ingredients: Arrowroot Flour Nutrition Facts
Serving Size 4 tablespoons (32g)
Servings per Container 35
Calories 110 Calories from Fat 0
Amount per Serving - %Daily Value
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Cholesterol 0mg - 0%
Sodium 0mg - 0%
Total Carbohydrates 28g - 9%
Dietary Fiber 1g - 4%
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 0%
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