<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks to everyone who replied with information about arrowroot flour!
 
A number of people wrote to say they use it in gravies and sauces.
Others use it along with other gluten-free flours. I don't believe many
people use it alone as a 1:1 substitute for wheat flour. Here are some
replies:
 
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Yes, I use arrow root and love it. You need less than with corn starch.
I used arrow root prior to my diagnosis - and considered it better than
flour in the old days. Gravies are lighter-enjoy.
 
You can use the same as cornstarch, but it has an after taste.  Anyway I
think so.
 
I substitute arrowroot 1 for 1 for cornstarch, but I sometimes play with
the amount to get the texture I want.
 
I use it as if it were cornstarch....actually, it is better for
thickening 
liquids because you can reheat it.
 
Julia Child said to sub cornstarch for cake/all purpose flour..cup for
cup. I don't know if the proportions would be the same..try it on a
tried and 
true recipe and see what happens.  I would suggest a quick bread..like
banana bread first..nothing fancy.
 
I use it 1:1 and have no trouble.  Good luck.
 
My experience has been that Arrowroot produces a very gummy product.
It's only good in small amounts for baking.
 
Arrowroot flour has to be used in combination with another flour such as
rice or bean flour.  It's a soft flour, starchy, and good for thickening
sauces, making vanilla pudding etc.  Because it's so soft, when used in
combination with other flours ( e.g. 4 ozs arrowroot and 4 ozs bean
flour) I don't need to use xanthum or guar gum.  It cannot be used alone
as a baking flour.  In the old days West Indians used it to make
porridge. 
 
I use arrowroot as I'm sensitive to corn. I've been using arrowroot just
as one would use cornstarch. One recipe book I have does say to mix with
cold water before adding to gravies.
 
I know that potato starch can be substituted 1:1 for corn starch. We
have a box of arrowroot starch, but it remains unopened waiting for just
the right recipe.

Have you tried some of Bette Hagman's or Carol Pletzer's mixes? They are
way better than rice flour mixes, and I am certain better than a
straight corn starch substitute for wheat flour in wheat mixes.

It appears that you are trying to stay away from corn - probably due to
a corn allergy. Some of Bette's mixes do not rely on corn in any form -
bean, sorghum, potato flour. Substitute the potato starch for the corn
starch in her 4-flour Bean mix and you can make great bread and cookies.
 
Bette Hagman, in Gluten Free Gourmet, says 1:1 substitute for corn
starch. I use it 1:1 for corn starch and potato starch and have had good
results.
 
 
 
 
 
 

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