Arrowroot flour, i.e. starch obtained from reed arrowroot, is a light, silky powder with a neutral taste. Used as a substitute for ordinary flour (in a 1: 1 ratio), an effective thickener and ingredient in many ready-made products, it is a versatile and helpful addition to any kitchen. Contrary to corn or potato starch, it does not cause clouding, color changes or "mealy" texture of dishes, thanks to which it works unrivaled in puddings, jelly, sauces or ice cream.
Arrowroot flour does not contain gluten, so it can be successfully used by people suffering from celiac disease.
Fast, easy and universal to use
It does not soften or overcook
Low-fat and gluten-free
Preparation: Pour hot water over the pasta and leave for 5-10 minutes. Drain and prepare as desired. The pasta can be eaten immediately after soaking or after frying in a pan.
Store in a dry, cool place.
Country of origin: Vietnam