Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening):2 parts arrowroot=1 part cornstarch, 1 part arrowroot=1 part wheatflour
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.
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