Arrowroot Flour

Store arrowroot flour in an airtight container in a cool, dry place. It has a very long shelf life if kept dry and free from moisture.

Arrowroot is an excellent thickener for sauces, gravies, and pie fillings, especially those that are acidic or need to be clear.

It loses its thickening power when exposed to prolonged heat, so add it towards the end of cooking.

For best results, whisk arrowroot into a cold liquid before adding it to your hot mixture to prevent clumping.

Arrowroot can be used in baking as a partial or full replacement for other flours, but be aware it can result in a slightly chewier texture.

Overcooking arrowroot, which can cause it to break down and lose its thickening ability.

Adding dry arrowroot directly to hot liquids without first making a slurry, leading to lumps.

Expecting the same texture in baked goods as you would with wheat flour; arrowroot creates a lighter, sometimes crispier result.