arrowroot starch

arrowroot starch

[′ar·ō‚rüt ‚stärch]
(food engineering)
A nutritive carbohydrate obtained from the underground stems of arrowroot plants and used as a food for infants and invalids.
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3/4 cup arrowroot starch, plus more for dusting your work surface 1/2 cup tapioca flour 1/4 cup sweet rice flour 1/3 cup millet flour 3 tbsp whey protein powder or 3/4 cup nonfat dry milk 1 tbsp guar gum 1 tsp xanthan gum 1/2 tsp fine salt 3 large eggs 3 to 4 tbsp water Measure the arrowroot starch, tapioca flour, sweet rice flour, millet flour, whey protein, guar gum, xanthan gum and salt into a bowl or the work bowl of a food processor and stir or pulse to combine.
Categories of Gluten-free Flour Heavy Flours Medium Flours Light Flours Soya Brown rice Tapioca starch Bean White rice Corn starch Garvava bean Sorghum Potato starch Chickpea Corn Arrowroot starch Potato Amaranth Nut flours Corn meal Pea flours For flavor and variety, you can also replace some of the medium or heavy flours with Millet, Quinoa and Teff flours.
The arrowroot starch is useful in the production of computer paper and as a base for cosmetics.