Arrowroot is a great gluten-free flour and may be swapped in a 1:1 ratio in most recipes. The flour is an effective thickening agent used to add texture and structure in cooking and baking. It is also used to thicken sauces, fillings and lighten up the texture of alternative flour baked goods. One great thing about arrowroot flour is that it’s a useful ingredient to help lighten the textures in cakes, quick bread, and cookies in gluten-free and grain-free baking.
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Cassava Starch can be used in different ways like directly as cooked starch food, custard and other forms. It is a great thickener using the paste properties of starch (soups, baby foods, sauces and gravies. You can use it as filler contributing to the solid content of soups, binder, to consolidate the mass and prevent it from drying out during cooking (sausages and processed meats.) Stabilizer, as a result of its high water-holding capacity of starch.
The flour comes from cassava, which is a calorie-rich vegetable that contains plenty of carbohydrate and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. Cassava flour is often used as a substitute for wheat flour, especially to make breads, cakes, pasta and dumplings. It is also used to make starchy custards and puddings.
This gluten free product – starchy texture makes it an excellent thickener, and it is used to thicken soups, baby foods, puddings, sauces and gravies. You can use the flour as a binding agent in sausages and processed meats to keep the meat together and ensure that it does not dry out completely while it is cooked.
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Pumpkin flour is a great substitute for use in any recipe that uses flour. The flour is rich in minerals and vitamins, many of which are believed to have several medicinal benefits. You can make soups, bread, cookies, muffins, pie, and much more with the flour and get the maximum health benefits form the product.
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