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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.

Tapioca Flour, Preservative (220)

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.

Product of Thailand. Packed in Australia