If you don't bake cakes very often, chances are you don't have any cake flour on hand. But fret not: there's an easy ...

Arrowroot and tapioca are two popular gluten-free flours used in baking. Both have unique properties that make them suitable ...

Looks like cornstarch, thickens like cornstarch . . . definitely isn't cornstarch! If you don't know about it already, it's time to get to know arrowroot powder — also known as arrowroot starch — the ...

Most of us Caribbean people will smile when we hear the mention of the word “arrowroot” because it brings back warm memories of comfort foods from our childhood. Some will remember the good old days ...

All-purpose flour, cake flour, arrowroot flour, and tapioca starch serve as excellent thickeners. Tapioca starch, wheat flour, and ground flaxseed are ideal substitutes for baking. When frying, the ...

Q. In an article on puddings, you used cornstarch as a thickening product. I have found arrowroot produces much silkier results, never clumps and is superior to cornstarch. Any thoughts? When I'm ...

With the recent headlines of skyrocketing prices of maize flour and an entire sack of irish potatoes selling at the price of two plates of chips, it is increasingly becoming imperative for for farmers ...