Gluten- Free & Grain Free Arrowroot Starch

A Healthier Alternative to Potato and Corn Starch.

Certified gluten free, paleo, and Kosher for Passover, our Arrowroot Flour is chemical free, easy to digest and flavorless. It can be used to thicken sauces, stews, soups, custards and pie fillings. Add it to your gluten free baking to obtain lighter and fluffier results. Arrowroot starch is ideal for anyone who has a difficult time digesting potato or corn starch.

Please include the following bullet points:

  • Non gmo
  • Kosher for Passover
  • Gluten Free
  • Nut Free
  • Weight 20 oz
 

Passover the potato starch this year with Rorie’s Arrowroot starch. Arrowroot is an easier to digest, lower glycemic neutral tasting starch that can be used cup for cup in some recipes that call for potato starch. In many recipes you will need to use less arrowroot starch as arrowroot has a higher hydration than potato starch. Use this approximate guide that @naomi_tgis came up with when testing out your favorite recipes using arrowroot starch in place of potato starch.


  • 2 tsp arrowroot = 1 tbsp potato starch
  • 1/3 arrowroot = 1/2 c potato starch
  • 1/2 c arrowroot =3/4 c potato starch
  • 2/3 c arrowroot = 1 c potato starch

Our top tips after tons of arrowroot starch recipe testing!

* In most cases arrowroot starch works best in baking when combined with other flours.

* Arrowroot starch works best with recipes that have a lower fat content. Recipe that call for a lot oil will not be as good.

* As an egg replacer, mix together 1 tablespoon arrowroot, 1 tablespoon oil, and ¼ cup water for each egg.

To take the guesswork out I’ve teamed up with expert dough maker and chef Naomi Elberg of @naomi_tgis to bring you creative recipes for Rorie's arrowroot starch. You can find the arrowroot starch recipe collection

https://fullnfree.com/arrowroot-flour/

Naomi’s sponge customizable sponge cake

This cake can be customized in a slew of different ways to suit your flavor preference! This cake is also a great base for strawberry shortcakes, trifles and even Pesach French toast/ French toast sticks.

This cake is very technique sensitive so please follow ALL instructions carefully. Although this recipe is nut and potato starch free it does not adjust well to unrefined sweeteners.T

Ingredients

  • 8 large eggs (separated)- Best to separate when cold and whip at room temp
  • 1 c. Sugar ; divided
  • 2/3 c @fullnfree arrowroot starch
  • 1/4 c oil
  • 1 tsp fine sea salt
  • 1 tbsp vanilla sugar

Preheat oven to 350 degrees. Whip egg whites; once they begin to foam add 1/2 c sugar and beat until med/ firm peaks form. Do not over with your whites. Set aside. Whip egg yolks with sugar, oil and your preference of flavor/ mix in.* Whip until light and fluffy.

Add salt and vanilla and then starch into the yolk mixture and mix well.Add 1/3 of the whites into the yolk/ starch mixture to lighten it up so the yolks won’t be too heavy when you fold the yolks and whites together. Gently fold in the rest of the whites just to combine.

Optional customizable options:

  • Lemon or Orange: Zest of 1 lemon or 1/2 of an orange +2 tsp citrus juice
  • Cinnamon coffee: 1 tbsp hot water, 1/2-1 tbsp instant coffee granules + 1 tsp cinnamon (add more if desired)
  • Marble: Transfer 3/4 batter into tube pan and reserve 1/4- Add 1/2 tbsp cocoa and mix. Add chocolate batter to pan and swirl to create a marble effect or simply drizzle the cake with chocolate syrup and swirl to create marble.

Lightly grease the bottom but not the sides! You don’t want your cake to fall out of the pan when you inverted it to cool.Bake for 55 mins -1 hour. Do not open the oven door while the cake is baking (just until the last 5 mins). It should be golden brown+ spring back when you gently touch it. Invert your cake pan right away and let it sit until fully cool before removing. Cool completely before serving. Serve as is or with a drizzle of chocolate syrup or fruit.


Grain & nut free crackers

Yield varies depending on size and shape

  • 1 3/4 cup Rories arrowroot starch
  • 1/2 tsp salt
  • 3 eggs
  • 1 tbsp honey
  • 1/2 cup oil

Mix ingredients together with a fork or hand betters. The batter will be sticky! Prepare 2 baking sheets lined with parchment paper. With a spatula spread half the batter on each pan. Thinner batter will produce a better cracker. Once the batter is spread you can sprinkle the tops with cinnamon, cinnamon and coconut sugar or salt, garlic, onion or any combo of herbs and spices you like. Alternatively leave the crackers plane. Bake the pans on 350 for 10 minutes. Remove the pans and let them cool enough to handle. Slice the crackers into desired size and shape. Put the crackers back in the oven on 350 for another 10-20 minutes. Thinner crackers will toast faster. Watch your crackers as they go from done to burned quickly. Allow crackers to completely cool before storing them in a container. Crackers freezer very well. Best to defrost on a platter or racks rather than in a zip lock bag of freezer container to retain crispness.


Nut, grain & potato free Cabbage Kugel

Yield 8-10 slices

  • 1 Tbsp olive oil
  • 1 large onion, sliced into thin half-moons
  • 1 16-oz (450-g) bag shredded white cabbage
  • 3 medium green or yellow zucchini, peeled, grated, and squeezed
  • 1–1½ tsp sea salt
  • ¼ tsp pepper
  • 1 Tbsp honey (optional but delicious)
  • 4 eggs
  • ¼ cup arrowroot starch

Preheat oven to 375°F (190°C). Heat a large frying pan or wok. Add oil and onions and sauté until golden. Add cabbage and cover pan. Cook until soft, stirring occasionally. Add grated zucchini to pan and continue to sauté, uncovered, until most of the liquid is absorbed. Add salt, pepper, and honey and mix to combine. Let mixture cool slightly.

In a separate bowl, whisk eggs and arrowroot starch. Add the veggie mixture to the wet mixture and mix to combine. Pour batter into an oiled 8-inch round or square casserole dish (preferably not disposable; if using disposable line with parchment paper). Bake for 45–50 minutes or until golden.


Chocolate nib/ chip banana muffins

Yield, about 24 minis 12 standard muffins

  • 1 cup very well mashed over ripe bananas (about 2-3 depending on size, 9 oz total)
  • 4 eggs
  • 1-3 tbsp maple syrup ( optional)
  • 1 tablespoons avocado oil
  • 1 tablespoon apple cider vinegar*
  • 1/4 cup arrowroot starch
  • 1/2 cup coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup cocoa nibs or mini chips plus more to top optionally.

Pre hear your oven to 350 degrees. Mash banana well until completely smooth. Add wet ingredients and mix. Combine all dry ingredients in a separate bowl. Add dry ingredients to wet. Mix well to combine.

Add cocoa nibs or mini chips. Either line muffin cups with parchment paper liner or oil metal muffin pans well with coconut oil.

For mini muffins add 2 tbsp to each cup, for standard muffin pans add 4. Larger muffins will be more dense.

Top with additional chips or nibs to taste. Bake mini muffins for 22 minutes, standard size muffins for 26 minutes. Once muffins are baked remove from muffins pans and cool on a cooking rack right away to ensure proper texture.

Cool completely before eating or freezing.

*The maple syrup in this recipe is optional. For a naturally mildly sweet flavor omit. For a sweater version add 1-3 tbsp to taste. **ACV is necessary in this recipe and should not be omitted


Chocolate Zucchini Muffins

Yield: 10 standard muffins or 14-16 mini muffins

  • 4 eggs
  • 8 pitted Medjool dates (look for soft dates; harder dry dates will compromise outcome)
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. vanilla extract
  • 1/2 cup cocoa
  • 2 tbsp. coconut flour*
  • 1/3 cup arrowroot flour* (or tapioca/potato starch)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/8 tsp. sea salt
  • 1 medium zucchini, grated on smallest hole size (about 3/4 cup)
  • 1/2 cup cocoa nibs (for a sugar-free version) or mini chocolate chips

Preheat oven to 350˚F. Mix wet ingredients with an food processor fitted with an S blade until the dates are fully chopped and the mixture looks almost whipped. Combine dry ingredients in a separate bowl. Place grated zucchini in a cheese cloth or thin towel and squeeze out as much liquid as possible. Add dry ingredients into the wet mixture and mix to combine. Then add the squeezed-out zucchini and mix again.

Spoon batter into lined muffin cups. Bake for 28-30 minutes. Allow the muffins to cool in cups just until they can be handled. Transfer to a cooling rack and cool completely before eating. This recipe freezes well. Defrost at room temperature. * If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with ½ cup Rorie’s Grain-Free Flour Blend.

Note:

Different companies of cocoa will produce a different outcome. If the cocoa you are using is very dark in color reduce the amount to 1/4-1/3 cup. Darker cocoa will produce a thicker batter and a denser muffin.


Grain & Nut Free Muffins with 3 variations

Yield 12 muffins

The basic muffin

  • 2/3 c coconut flour
  • 1/4 c arrowroot
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 eggs
  • 1/2 cup plant based milk or water
  • 1/2 cup coconut sugar ( reduce to preference)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil or avocado oil
  • 2 teaspoons vanilla

Preheat your oven to 350 degrees. Mix dry ingredients together in 1 bowl. Mix wet ingredients together in another bowl. Combine wet and dry. Mix until smooth. Fill muffin cups 1⁄2 way; add 1 tsp cinnamon swirl filling and then fill 3⁄4 of the way up with batter. Add another 1⁄2-1 tsp cinnamon swirl and use a toothpick to swirl it into the batter.

Bake for 22-25 minutes

1- Cinnamon Swirl :

  • 1/4 c unsweetened Apple sauce
  • 1/4 c coconut sugar
  • 2 tsp cinnamon

Scoop batter into muffin cups 1/2 way and add 1⁄2-1 tsp cinnamon swirl mixture add more batter until 3/4 full and swirl top using toothpick

OR

Fill 3/4 way full and add 1/2- 1 tsp cinnamon mixture and use a toothpick to swirl it in

2- Chocolate chip/ chocolate shavings

Add mini 1⁄2 c chocolate chips to the batter

OR

Shave or chunk thin prices from a bar of 70 percent chocolate. About 2/3 cup. Place 1/3 cup inside the batter. After dividing the muffins top each muffin with shaving before baking.

3- blistering blueberries.

Divide the batter into muffins cups. Place 4-5 fresh blueberries into each muffin before baking. ( frozen blueberries will bleed and give off too much liquid)


Carrot muffins

Yield 12 muffins

  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp Apple cider vinegar
  • 1/4 c oil
  • 3/4 c coconut sugar ( reduce to taste)
  • 1 cup grated carrots
  • 2/3 cup coconut flour
  • 1/4 c arrowroot starch

Mix eggs, oil, sugar, salt. Add baking soda followed by vinegar and mix. Add flour. Mix until combined; do not overmix.

Pre heat oven to 350 degrees. Bake for about 25 mins for standard size muffins. Remove from muffin pan and cool before


Chocolate Vinegar Cake

  • 5 eggs
  • 1⁄2 c cocoa
  • 1 tsp baking soda
  • 1 c oil
  • 1⁄4 tsp coffee granules
  • 1⁄2 tsp vinegar
  • 1 tsp vanilla
  • 3⁄4 c arrowroot
  • 1 1⁄2 c coconut sugar ( or white) reduce to 1 cup for lower sugar option

Mix everything except vinegar and baking soda together. Once everything is mixed; mix baking soda and vinegar together . It will foam. Add them into the other ingredients and mix 350 in 9x13 pan for 45 -50 mins


Grain and nut free brownies

Pls add Yield 16-20

  • 1/3 cup Rories coconut flour *
  • 2 tbsp Rories arrowroot starch *
  • 1½ cups coconut sugar (can reduce to 1 cup)
  • ½ cup unsweetened cocoa
  • ½ tsp. baking powder
  • 4 eggs
  • 1 cup avocado oil
  • 2 tsp. vanilla extract

Preheat oven to 350°F. In a large bowl or the bowl of a standing mixer, combine dry ingredients. Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter. Spray or brush a 9X13 pan with oil. Pour in batter and spread with a spatula or back of a spoon. Bake for 30-35 minutes on the center rack of your oven.

* If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with 1 cup Rorie’s Grain-Free Flour Blend.


Grain & Nut Free Chocolate Chip Cookies

Yield 30-32 cookies

  • 3/4 c avocado oil
  • 2 eggs
  • 3/4 c coconut sugar ( or 1/2 cup brown sugar plus 1/2 cup white sugar)
  • 2 tsp Vanilla extract
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/4 c arrowroot starch
  • 3/4 cup coconut flour
  • Chocolate chips to taste

Combine oil, egg, sugars and vanilla. Add baking soda, salt, starch and flour. Mix until combined and add chips. Mix. Cover and chill in the fridge for at least 2 hours. Preheat the oven to 350 and line a baking sheet with parchment paper. Use a cookie scoop to form cookies. Bake for 10-12 mins. Allow cookies to cool completely before eating.


Grain & nut free cookie sticks

  • 1/3 cup coconut sugar ( or 1/4 cup brown sugar plus 1/4 cup white sugar)
  • 1 tsp vanilla
  • 1/4 c avocado oil
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 1/4 c coconut flour
  • 1 tbsp arrowroot

Combine oil, sugars and vanilla. Add in egg and mix . Then add baking soda, salt, starch and flour. Mix until combined and add chips. Mix once more. Cover and chill in the fridge for 5 minutes ( not more!) Preheat the oven to 350 and line a baking sheet with parchment paper. Using gloves hands oil the parchment paper and gloves in order to handle the very sticky dough. Shape cookie sticks into a long flat loaf. Bake for 11-12 mins.

Allow cookie stick to cool completely before slicing and serving.

Arrowroot flour/starch
Allergy Information:
Manufactured in a facility that processes tree nuts and soy.
Store in a cool, dry place. Keep sealed for freshness.
Weight 20oz.


Certified Kosher By Harav Binyomin Gruber

Birchas Shehakol.

Consult your local Rabbi for kizayis measurements.

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