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Arrowroot Flour

Arrowroot starch is a gluten-free alternative to genetically modified cornstarch flour. It is the easiest starch for the body to digest, and is used in food preparations for the elderly, babies and those with digestive problems. It is very easy on the gut and works well in FODMAP diet recipes.

With little or no taste it makes an excellent thickener for sauces and casseroles. Note that arrowroot flour should be added just before serving as it thickens very quickly and can become watery if it is at a high temperature for an extended time. Unlike many other thickeners it maintains its effectiveness with acidic foods. It is recommended for thickening foods that are to be frozen as it maintains its stability at low temperatures.

Arrowroot however is not recommended for use with dairy products as it has a slimy effect. Tapioca flour would be a better option.


Arrowroot Biscuits

Probably the most common reference to arrowroot in Australia is the iconic Arrowroot Biscuits that are on our supermarket shelves today. They were first produced by Arnotts Australia in 1888 and the health giving property of the biscuits was strongly promoted. We have added a gluten free variation to our Recipes page.


See here for recipe ideas.

Vegetarian | Vegan | Meat & Seafood | Sweets & Treats | Gluten Free

Arrowroot Starch. So Many Ways to Use It


Brand Pure Food Essentials

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