Bob's Red Mill, 454 g (16 oz) Arrowroot Starch/Flour

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 bicarbonate of soda, 2 tsp cream of tartar and 1 tsp arrowroot starch. Store in an airtight container.

Store in a cool, dry place. Keeps best sealed for freshness.

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