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Arrowroot Flour

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Arrowroot flour: The rootstalks of a tropical plant are the source of this flour, often used as a thickener for sauces and desserts; the finely powdered arrowroot turns completely clear when dissolved (giving gloss to sauces), and adds no starchy flavor. Arrowroot flour can be used to make a full range of products, aided in particular by its high levels of soluble and insoluble fiber. Although the fiber levels are high, the flour and products are very smooth, not gritty. The bagels were especially liked, being both dense and slightly sweet. Arrowroot flour also makes nice breads, pancakes and cereals. Because of its easy digestibility, it is also an used as an ingredient in cookies intended for infants and young children.

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