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Bob's Red Mill Premium Quality Gluten Free Arrowroot Starch-Flour Description
Arrowroot Starch/Flour Has Many Uses in Your Kitchen. here Are A Few Tips: It's an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement in most recipes. For thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. For gravies and sauces, add arrowroot starch to a small amount of cool liquid first, then whisk into hot liquids. As an egg replacer: Whisk together 1 Tbsp arrowroot starch, 1 Tbsp vegetable oil, and 1/4 cup water to equal one egg. Baking powder substitute: Mix together 1 tsp baking soda, 2 tsp cream of tartar, and 1 tsp arrowroot starch. Store in airtight container.
- Gluten Free
- Vegan
- Vegetarian
- Paleo Friendly
- Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Use one-for-one in place of cornstarch
- Unsulfured
Directions
Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
GMOs, gluten, grain.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (9 g)
Servings per Container: About 50
| Amount Per Serving | % Daily Value |
|
| Calories | 35 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 8 g | 3% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 2 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 1 mg | 0% |
|
Other Ingredients: Arrowroot starch.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Tested and confirmed gluten free in Bob's Red Mill's quality control laboratory.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Homemade Marshmallows, Three Ways
Whip up these marshmallows in the morning and enjoy them in hot cocoa after a day’s activities. This tasty recipe is free from gunky corn syrup and cornstarch and is naturally gluten-free and dairy free. Enjoy classic vanilla flavor or switch it up with strawberry and chocolate variations. They even toast up perfectly for s’mores!
Homemade Marshmallows, Three Ways
- 2-½ Tbsp. unflavored gelatin powder
- 1 cup water (divided)
- 1-½ cups cane sugar (or 1-¼ cups maple syrup)
- ½ tsp. kosher salt
- ? cup Bob’s Red Mill Tapioca Starch (or Bob’s Red Mill Arrowroot Starch)
For classic vanilla
- 2 tsp. vanilla bean paste (or vanilla extract)
For chocolate
- ? cup sifted cocoa powder
For strawberry
- 1 tsp. vanilla extract (or vanilla bean paste)
- ? cup ground freeze-dried strawberries
- Line 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch.
- In bowl of stand mixer fitted with whisk attachment, add ½ cup water and sprinkle in gelatin. Allow gelatin to bloom while you prepare sugar mixture.
- If using cane sugar: In large saucepan over medium, heat sugar, water and salt gently until sugar completely dissolves and there are no detectable sugar granules. Once fully dissolved into syrup, increase heat. (Note: Make sure not to skip this step if using sugar or mixture can crystalize and cause finished marshmallows to be grainy.)
- Use candy thermometer or instant-read thermometer to check temperature of mixture; when it reaches 240 degrees F, remove from heat.
- If using maple syrup: In large saucepan over medium heat, combine remaining ½ cup water, maple syrup and salt. Stir together gently, bring to boil then reduce heat slightly until sugar reaches 240 degrees F.
- Turn mixer on low speed and slowly and carefully stream hot sugar mixture down side of bowl containing gelatin mix until incorporated. (Note: If making chocolate marshmallows, sprinkle sifted cocoa powder into bloomed gelatin before adding hot sugar mixture.)
- Increase mixer speed to high and whip for 5-6 minutes. (Note: During last minute, add in classic vanilla or strawberry flavorings.)
- When marshmallow mixture is light and fluffy, greatly increased in volume and flows slowly like lava into itself, stop mixing and quickly transfer mixture into prepared pan and smooth out surface with offset spatula or wet fingertips.
- Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
- Turn pan over and gently release marshmallow onto cutting. With starch-dusted knife, slice into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in airtight container.
