Arrowroot’s resistant starch is especially useful for gluten-free products. It helps improve their texture, crispness, and flavor, so it’s a popular choice for gluten-free baking.

To make arrowroot flour commercially, the rhizomes are first washed, peeled, and grated. The resulting pulp is then mixed ...

Arrowroot is a gluten-free flour or starch made from the tuber or rootstock of tropical plants like Maranta arundinacea. The tuber is processed to make a powder or flour.

Recent developments in sustainable arrowroot (Maranta arundinacea Linn) starch biopolymers, fibres, biopolymer composites and their potential industrial applications: A review. https://reader ...

This versatile root vegetable could be a great addition to a balanced diet, but here's why you'll need to cook it thoroughly.