Arroruta kraxmal muka Bob's Red Mill, 454 g

Recommendations for use For thickening: Arrowroot is best used at the end of cooking, just before boiling, as constant heating will lead to a loss of thickening ability. For gravies and sauces, first add arrowroot starch to a small amount of cool liquid, then whisk into hot liquids. As an egg substitute: Mix 1 tbsp arrowroot starch, 1 tbsp vegetable oil, and 1/4 cup water to get the equivalent of 1 egg. Baking powder substitute: Mix 1 tsp baking soda, 2 tsp cream of tartar, and 1 tsp arrowroot starch. Store in an airtight container.