“Can you make this gluten-free?” has become one of those dreaded questions every recipe developer and food writer must face. We dread it because we’ve accepted the discomfiting truth: There ...
Combining gluten-free flours, starches and binding agents will improve elasticity and structure, Fiesel said, and incorporating fats or oils may help enhance the pliability and mouthfeel of flour ...
It’s often processed into flour and used in baking ... so it’s a popular choice for gluten-free baking. Though you can cook the root itself, arrowroot is more frequently consumed as a powder.