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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