Arrowroot is a starch that is primarily used as a thickening agent. With little to no flavor, it will keep your sauces clear, unlike cornstarch or flour. Arrowroot also thickens at a lower temperature than cornstarch or flour, has less taste, doesn't break down upon freezing and requires less quantity.
Use to thicken broths, sauces, puddings, jellies or teas. Gluten free arrowroot can be used as a substitute for wheat flour in baking.
*1 oz = approximately 3 heaping Tablespoons