Arrowroot Flour (Without Gluten)

What is Arrowroot flour?

Arrowroot flour, derived from the roots of the arrowroot plant (Maranta arundinacea), is a fine, white powder used as a thickening agent in cooking and baking. It is known for its neutral flavor and smooth texture, making it a popular alternative to cornstarch or wheat flour in recipes. Arrowroot flour is often used in gluten-free cooking and is valued for its easy digestibility and ability to thicken liquids without altering taste or color.

Why do I have an intolerance to Arrowroot flour?

Intolerance to arrowroot flour might occur due to a sensitivity to the plant's starch or other components such as the fiber. Some individuals may have difficulty digesting arrowroot due to its high starch and fiber content, leading to gastrointestinal discomfort. Additionally, if arrowroot flour is processed in facilities that handle other allergens, cross-contamination could also be a factor.

What can I do about it?

If you suspect an intolerance to arrowroot flour, consider eliminating it from your diet for a period of 6 - 8 weeks and observe if symptoms improve. Always check ingredient labels for potential cross-contamination.