Good Eats Arrowroot Flour, also known as Arrowroot Starch is obtained from the tuber of the Arrowroot plant (MaranthaArundinaceae). The root is harvested, washed, dried, and then ground into a fine, white powder. Arrowroot Flour/Starch contains very good levels of B-complex group of vitamins as well as moderate levels of some important minerals like copper, iron, manganese, phosphorous, magnesium, and zinc. It is also an excellent source of potassium. This product is entirely grain-free, making it perfect for gluten-free baking, as well as for thickening foods such as soups and sauces. In cooking, it is a transparent, odorless, and an overall pleasant-tasting ingredient. Because of its fine grains, arrowroot flour cooks more quickly at a lower temperature than other flours.