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


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

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Bob's Red Mill Premium Quality Gluten Free Arrowroot Starch-Flour 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.

  • Gluten Free
  • Vegan
  • Vegetarian
  • Paleo Friendly
  • Kosher Pareve
  • Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
  • Use one-for-one in place of cornstarch
  • Unsulfured


Directions

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
Calories35
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 you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Pumpkin Shortbread Sandwich Cookies

Gorgeous, buttery shortbread with a hint of spiced pumpkin? Yes, please! But wait, there’s so much more! Nestled snuggly between two shortbread cookies lies the sweetest pumpkin cream with the flavors of maple, cinnamon and vanilla. These treats feel warming, with turmeric and a blend of traditional pumpkin pie spices mixed into the shortbread. They’ll earn a prized spot in any wintertime dessert spread. And with an elevated, gourmet taste, they also make a memorable gift. Pumpkin Shortbread Sandwich Cookies on Platter

Pumpkin Shortbread Sandwich Cookies

Cookies

  • 10 Tbsp. butter (cubed)
  • ½ cup powdered sugar
  • 1 Tbsp. canned pumpkin puree
  • 1 tsp. vanilla extract
  • 1-½ cups all-purpose flour
  • ½ tsp. Himalayan pink salt
  • 1-½ - 2 tsp. pumpkin spice blend
  • ½ tsp. turmeric

Pumpkin butter filling

  • 1/2 cup canned pumpkin puree
  • ¼ cup maple syrup (or sugar)
  • 1 tsp. cinnamon (or pumpkin spice)
  • ½ tsp salt
  • 1 tsp. arrowroot starch
  • 1 tsp. vanilla extract

Optional

  • Sprinkles
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In bowl of stand mixer or in large mixing bowl, combine butter, powdered sugar, vanilla and pumpkin puree. Mix until fully incorporated and creamy.
  3. In mixing bowl, sift together flour, turmeric, salt and pumpkin spice; add to bowl with butter mixture. Mix until dough is well combined. (Note: Do not over mix.)
  4. Wrap dough in plastic wrap and refrigerate for 30 minutes - 1 hour.
  5. On countertop or flat working area, scatter flour. With rolling pin, roll dough to ¼- to ½-inch thick.
  6. Using 3-inch cookie cutter of choice, cut out cookies and arrange on cookie sheet.
  7. Bake 12-14 minutes. (Note: All ovens are different. Bake until cookies are golden in color.)
  8. In sauce pan, stir together all ingredients for pumpkin butter and cook, stirring, about 15 minutes until bubbling and thick.
  9. Spread 1 tsp. pumpkin butter on flat side of half the cookies. Top with remaining cookies, flat side down. Roll sides in sprinkles, if desired.

Recipe tips

  1. Alternately, use chocolate ganache for filling, if desired.

Get the ingredients you need to create these cookies!

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