I grew up in Australia, and remember my favorite childhood cookie was an arrowroot biscuit! I never really thought what kind of plant arrowroot flour came from then, but I do now! A bit like a potato, this versatile, powdery starch, derived from the roots or rhizomes of the Marantaceae family of plants, has been utilized by indigenous cultures for over 7,000 years.
It is a safe and gluten-free alternative to wheat flour and other flours and starches and has many uses, predominantly as a thickening agent. Still, it can also create delightful bread and cookie recipes and treat conditions like athlete’s foot (you must look that one up!)
So, how do we store this wonderful ingredient to make the most out of it? Let’s take a look.
How To Store Arrowroot Flour?
To preserve the freshness of arrowroot powder, store it in a cool, dark place in either a glass jar or an airtight container. I keep mine in an airtight glass jar in my pantry. It is more similar to something like cornstarch rather than wheat flour, and it is less prone to attract pantry bugs or go rancid. It also has a much longer shelf life.
As arrowroot is gluten-free, if you are trying to avoid cross-contamination, make sure your storage vessels have been used before for only gluten-free products, and keep it away from areas of the pantry that contain gluten. A designated top shelf for gluten-free baking goods is a good idea.
Although this ingredient has a prolonged shelf life, consume it within three years for optimal results.
Can You Freeze Arrowroot Flour?
Unlike cornstarch, which tends to break down after undergoing a freeze-and-thaw cycle, arrowroot maintains its integrity when frozen and thawed. So it can be frozen, though it is unnecessary as its pantry shelf life is very long.
How To Defrost Arrowroot Flour
If you have any kind of frozen flour stored for an extended period, it needs to be thawed before use. To restore it to its original state without adverse effects, allow it to thaw in the refrigerator for approximately 24 hours. Alternatively, you can opt for room-temperature thawing, which takes around 4 hours.
How Long Does Arrowroot Flour Last?
Fridge:
- Sealed arrowroot flour: 2-4 years
- Open arrowroot flour: 2 years
Freezer:
- Sealed arrowroot flour: 2-4 years
- Open arrowroot flour: 2 years or indefinitely
Pantry:
- Sealed arrowroot flour: 2-4 years
- Open arrowroot flour: 2 years
How To Know When Arrowroot Flour Is Rancid?
When flour is fresh, it has a neutral scent. However, bad flour emits an unpleasant odor that can be stale, musty, or even sour. It might also exhibit discoloration. Arrowroot flour is a bit of an anomaly, as it has a much lower fat content than other kinds of flour, which makes it less likely to go bad. Still, trust your nose. It should smell like nothing when fresh and musty or sour, occasionally resembling rubber or Play-Doh when rancid.
Also, look for any discoloration or mold spots. If the flour is exposed to water, this may create clumps that breed bacteria, causing mold.
FAQs
Arrowroot is a fantastic thickening agent that does wonders without overpowering the taste of sauces. With its unique ability to gelatinize at lower temperatures, it thickens rapidly, with no boiling required. However, you do still need some heat.
To achieve thickening, it is recommended to introduce the arrowroot slurry to a liquid that is simmering within the temperature range of 185-206°F (85-96°C) towards the conclusion of the cooking process. It should reach the desired texture within approximately a minute, at which point it can be removed from the heat source.
Grain starches like cornstarch, rice starch, wheat flour, and root starches, including arrowroot, potato, and tapioca, will dissolve in water when heated.
Originating from Guyana and western Brazil, it is extensively grown in the West Indies, Southeast Asia, Australia, and South Africa.
I noticed for a while that Bob’s Red Mill Arrowroot Starch goes rancid quickly. I do not know if it was already sold that way. However, the initial opening of the package, the arrowroot would seem fresh. The texture would seem a little clumpy. Within a few minutes, the arrowroot would begin to sour. Once in the freezer, the rancidity increases.
Interesting, I’ve never had this issue with arrowroot starch before!