McKenzie's Arrowroot 175g

McKenzie's Arrowroot is gluten free and ideal for use as a wheat flour and cornflour replacement in baking. Arrowroot and Tapioca Flour are often interchangeable as they are very similar in source, manufacture and characteristics.  

• Gluten Free - The lack of gluten in arrowroot flour makes it ideal as a replacement for wheat flour in baking. As a general rule of thumb, interchange half the amount of plain flour with arrowroot flour (although every recipe is different and may require additional amendments).
• Thickens sweet and savoury sauces and pie fillings without causing cloudiness or affecting taste and colour.

• Creates clear glazes and a glossy appearance on food such as fruits and baked hams. To make a glaze, place 2 tsps of McKenzie's Arrowroot and 1/2 cup of water in a small pan. Stir continuously on moderate heat until smooth, thickened and mixture becomes clear. Do not boil. Cool slightly before glazing. Allow to set.
• To thicken sauces, dissolve Arrowroot in 1 cup of cool liquid before adding to a hot liquid. Remove from heat immediately after mixture thickens to prevent thinning.

Tapioca Flour, Preservative (220)