HELP!! I am making a gluten-free pie crust which cals for 3/4 cp arrowroot starch

C

cheezz

Well-known member
Has anyone had experience substiuting tapioca starch or cornstarch for arrowroot?

here are the ingredients:

3⁄4 cup sorghum flour

3⁄4 cup arrowroot starch

1⁄2 teaspoon sea salt

1⁄4 teaspoon xanthan gum

1⁄2 cup Spectrum Palm Shortening

1 large egg

2 tablespoons ice-cold water, as needed

 
Here is a sub from cook's thesaurus

Arrowroot also imparts a shiny gloss to foods, and while it can make a dessert sauce glow spectacularly, it can make a meat sauce look eerie and fake. To thicken with arrowroot, mix it with an equal amount of cold water, then whisk the slurry into a hot liquid for about 30 seconds. Look for it in Asian markets and health food stores. Equivalents: One tablespoon thickens one cup of liquid. Substitutes: tapioca starch (very similar) OR Instant ClearJel® OR cornstarch (Cornstarch doesn't impart as glossy a finish and can leave a starchy taste if undercooked.) OR kudzu powder OR potato starch OR rice starch OR flour (Flour makes an opaque sauce, imparts a floury taste, and can easily turn lumpy. Use twice as much flour as arrowroot.)

 
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