Keeps best refrigerated or frozen. Arrowroot starch/flour has many uses in your kitchen. Here are a few tips: It's an excellent gluten free substitute for cornstarch and can be used one-for-one. 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. For homemade ice creams: arrowroot starch can help stop ice crystals from forming, which can make the- ice cream too frozen to scoop. Use 1 tsp arrowroot starch per pint of ice cream. As an egg replacer: whisk together 1 tbsp arrowroot starch, 1 tbsp vegetable oil, 1/4 cup water to equal one egg. Arrowroot starch can be used to make a baking powder that can be used by people with sensitivity or allergies to corn.
Always refer to the actual package for the most accurate information