Szafi Fitt nyílgyökér liszt 500 g

We recommend the use of arrowroot flour for thickening sauces, gravies, vegetables, soups, and puddings, as well as for pasta, cakes, and puddings. It is also excellent for replacing wheat flour and corn starch.

What is arrowroot and arrowroot flour?
The cultivation of arrowroot dates back to 7,000 years ago.
Origin of its name: Native Caribbean inhabitants used this plant to heal their wounds caused by arrows.
Fine granular flour is made from the underground tuber (small, cylindrical, creamy white) of the arrowroot plant that grows in the Caribbean and South America.
Arrowroot flour is a tasteless, white, powder-like material.

What can arrowroot flour be used for?
Arrowroot flour works similarly to cornstarch and is excellent for thickening sauces, gravies, vegetables, soups, and puddings. (Two teaspoons of arrowroot flour equals one tablespoon of cornstarch).
Arrowroot flour is also an excellent substitute for wheat flour, so delicious paleo breads, baked goods, biscuits and muffins can be made from arrowroot flour. (approx. 1 teaspoon arrowroot flour = 1 tablespoon wheat flour)

Why is it better to cook with arrowroot flour than with tapioca starch?
Arrowroot flour tolerates acidic ingredients such as apple cider vinegar and lemon juice, but tapioca starch does. Therefore, tapioca starch is not suitable for making certain fruit sauces, jellies, and sauces.
Paleo breads, baked goods, and cakes made from arrowroot flour can be frozen, but with tapioca starch, the consistency of which changes after freezing.