Arrowroot flour

Our arrowroot flour is obtained from the ground root of the arrowroot plant and serves as a vegan binder. With our arrowroot flour, the liquid to be bound remains nice and clear, unlike corn and potato starch.

Dosage: for a light binding, add 1 level tsp to 1/4 l of liquid.

Note on use: Use to bind sauces, puddings and glazes that should not boil, as arrowroot flour thickens at about 65 degrees.

As a vegan egg substitute in combination with vegetable cream or sour cream.

Tip: Arrowroot flour can also be used excellently as breading. For this, simply mix the flour with water. So neither milk nor eggs are needed.

Contents: 3 x 50g

Ingredients: Arrowroot flour* 100%.

*From organic farming

Average nutritional values	per 100 g
Calorific value	1494 kJ (357 kcal)
Fat -of which saturated fatty acids	< 0,5 g < 0,1 g
Carbohydrates -of which sugar	88 g < 0,5 g
Dietary fiber	3,0 g
Protein	< 0,5 g
Salt2)	< 0,01 g

2) Calculated from naturally occurring sodium.