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Bob's Red Mill Arrowroot Starch-Flour Gluten Free -- 16 oz

Bob's Red Mill Arrowroot Starch-Flour Gluten Free
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Bob's Red Mill Arrowroot Starch-Flour Gluten Free -- 16 oz

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Bob's Red Mill Arrowroot Starch-Flour Gluten Free Description

  • Premium Quality
  • Great for Thickening Soups, Sauces and Pie Fillings
  • Use for Gluten Free Baking
  • Grain Free • Gluten Free
  • Sourced Non-GMO Pledge
  • Kosher
  • You Can See Our Quality®

Arrowroot Starch/Flour Has Many Uses in Your Kitchen. here Are A Few Tips:


It's an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement in most recipes.


For thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. For gravies and sauces, add arrowroot starch to a small amount of cool liquid first, then whisk into hot liquids.


As an egg replacer: Whisk together 1 Tbsp arrowroot starch, 1 Tbsp vegetable oil, and 1/4 cup water to equal one egg.


Baking powder substitute: Mix together 1 tsp baking soda, 2 tsp cream of tartar, and 1 tsp arrowroot starch. Store in airtight container.


Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
GMOs, gluten, grain.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (9 g)
Servings per Container: About 50
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate8 g3%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium2 mg0%
Iron0 mg0%
Potassium1 mg0%
Other Ingredients: Arrowroot starch.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Tested and confirmed gluten free in Bob's Red Mill's quality control laboratory.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Blackberry Cobbler with Chamomile-Lavender Biscuit Topping

Upgrade classic cobbler with sophisticated flavors and mindful intentions. This vegan blackberry cobbler includes several cups of tart blackberries mingling beautifully with cinnamon, allspice and vanilla. The topping is especially enticing – sweet and lightly floral chamomile-lavender biscuits. While there’s no shortage of flavor, don’t let that stop you from serving it with nice cream or coconut whipped topping. Blackberry Cobbler in Cast Iron Skillet Surrounded by Blackberries and Lavender Flowers on Light Purple Table |

Vegan Blackberry Cobbler with Chamomile-Lavender Biscuit Topping

Chamomile Lavender Biscuit Topping

  • 2 cups organic all-purpose flour
  • 2 Tbsp. baking powder
  • 1/2 cup organic cane sugar
  • 1/2 tsp. finely ground sea salt
  • 1 Tbsp. ground cinnamon
  • 1/2 cup vegan buttery sticks (cubed)
  • 1/2 cup almond milk
  • 2 Tbsp. agave syrup
  • 2 chamomile lavender tea bags
  • 1 Tbsp. vegan butter (melted (for brushing))

Blackberry Filling

  • 6-7 cups blackberries (fresh or frozen)
  • 1 cup organic cane sugar
  • 1 Tbsp. arrowroot starch
  • 2 tsp. ground cinnamon
  • Pinch allspice
  • 1 tsp. vanilla extract

Chamomile Lavender Biscuit Topping

  1. Preheat oven to 350 degrees F. Grease 10-inch, oven-safe skillet with butter; set aside.
  2. In saucepan over medium-high heat, bring milk and tea bags to a light boil; remove from heat. Steep tea bags for 10-15 minutes; remove tea bags.
  3. In large bowl, whisk together flour, baking powder, sugar, cinnamon and salt.
  4. Using pastry blender or two forks, blend in butter cubes until mixture forms into pea-sized pieces.
  5. Add agave syrup and milk-tea mixture, stirring until dough becomes moist and elastic, but not too wet. Set aside.

Blackberry Filling

  1. In large bowl, combine blackberries, sugar, arrowroot, cinnamon, allspice and vanilla until blackberries are fully coated.
  2. In prepared skillet, spread mixture evenly.
  3. Using a spoon or large ice cream scoop, lightly shape 2-3 Tbsp. of biscuit dough into imperfect semicircles. Arrange semicircles side by side about 1/2-inch apart on top of blackberry filling.
  4. Generously brush biscuits with 1 Tbsp. melted vegan butter.
  5. Bake 40-45 minutes or until tops are golden brown, fruit is bubbling through and mixture is thickened.
  6. Remove cobbler from oven and let cool slightly.
  7. Serve with dairy-free ice cream or coconut whipped topping.

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