Arrowroot

Arrowroot is a starchy flour made from the rhizomes (underground stems) of several tropical plants, primarily *Maranta arundinacea*. The rhizomes are washed, dried, and ground into a fine powder. It is a gluten-free and grain-free alternative to wheat flour.

Arrowroot is used as a thickener for sauces, gravies, and puddings, and as a binder in baked goods like cookies and gluten-free products. Its neutral flavor and ability to withstand acidic ingredients make it versatile. It is often found in gluten-free baked goods, cookies, and some meat products.

Arrowroot is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a source of carbohydrates. International bodies like JECFA and EFSA have evaluated starches, but specific evaluations for arrowroot starch may vary. At typical consumption levels, it is not associated with adverse health effects.