Arrowroot flour is made from a starchy substance extracted from a tropical plant known as Maranta arundinacea. It's a versatile flour and can be used as a thickener or mixed with almond, coconut, or tapioca flours for bread and dessert recipes. It can also be found in biscuits, puddings, jelly, cake, fruit pie fillings, and hot sauces.
Arrowroot flour is known to not contain Gluten.
It also comprises around 32% resistant starch. Resistant starch is a starch that the body cannot digest. As such, it ferments in the digestive system feeding bacteria.
An overgrowth of "unfriendly" bacteria may cause sensitivity to this food item.