Arrowroot flour has been a staple in many cultures for centuries, and it’s making a strong comeback as a go-to gluten-free, ...
Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia. It’s often processed into flour and used in baking, cooking, and around the house. Share on Pinterest Shamil/Getty Images ...
Cornstarch is one of the most common substitutes for arrowroot starch. It is a fine white powder that is made from corn and is often used as a thickening agent. Cornstarch is similar to arrowroot ...