Arrowroot Flour

By:  Coach Maria - Salus Nutritionist & Food Expert

If you have been following this blog for any amount of time, you have learned that using almond and coconut flour can be an incredibly easy and delicious substitute for refined flour that does not elicit digestive disruption.

The problem is, there are some people that have an allergy or are sensitive to all sorts of nuts, including almond and coconut flours; which means baking gluten-free and nut-free treats becomes quite the challenge.

Enter Arrowroot Flour: Dairy-free, Nut-free, Soy-free, Corn-free - it makes for the perfect allergen-free flour!

Arrowroot flour, the only starch with a calcium ash that maintains a balance of  acid and alkali in the human body, is a nutritious food.  Obtained from the fleshy root stock of a tropical American plant, it is also an easily digested food.

I was a bit hesitant to try this flour, but then I also realized that using almond and coconut flour had their issues if used frequently, and I wanted to be able to have more variety without leaning too much on a single product.

I have attempted several different types of baking with this flour and was surprised and impressed with the taste and texture!

Arrowroot flour can be used for:

• Flour substitute
• Thickening agent
• Cornstarch replacement

Arrowroot Flour Cupcakes
3 eggs
1/2 c Maple Syrup Grade B
1 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1.5 c arrowroot flour
1/2 c organic palm shortening (yes, you could use coconut oil, but organic palm shortening has a unique chemistry that is good for replacing butter if you are dairy free. The flavor of the cupcakes will be different by using coconut oil)

Preheat oven to 350 degrees
In a large mixing bowl, blend eggs and maple syrup with a hand mixer.
Add vanilla extract, salt, and baking soda and blend again.

Add half of the arrowroot, and carefully blend until smooth, pushing the batter down the sides of the bowl with a rubber scrapper.

Add the remaining amount of arrowroot, and blend again.

Add the palm shortening to the mixing bowl and blend until smooth.

Line a muffin tin with papers, and fill each paper 3/4 of the way with batter using a ladle.

Bake cupcakes for 25 minutes, remove from oven and cool.