Organic arrowroot flour - nature's finest binding agent in bakery quality
Arrowroot flour, known internationally as arrowroot, is the answer for anyone who doesn't want to compromise in the kitchen. In contrast to industrially produced standard starches, this is a purely natural product obtained from the root of the tropical Maranta arundinacea. At the Spiegelhauer bakery, we value this flour for its exceptional physical properties, which make it an indispensable companion for fine dining, paleo cuisine and the production of natural cosmetics.
The physics of perfection: why particle size makes all the difference
A special quality feature of our organic arrowroot flour is the extremely fine structure of the starch granules. Compared to potato or corn starch, the particles are significantly smaller. This fine grain size not only gives your food a velvety texture, but also allows for a very homogeneous distribution in dough or liquids. In modern nutrition, this fine texture is particularly appreciated as it ensures a very light texture that does not burden the body - the purity of the natural product speaks for itself.
Temperature advantage: binding below the boiling point
A decisive technological advantage over conventional binding agents is the so-called gelatinization temperature. While corn starch almost has to boil to develop its full strength, arrowroot flour works at a low temperature. This protects heat-sensitive vitamins and preserves the natural brightness of fruit.
A direct comparison: gelatinization temperatures
The following table shows why arrowroot flour is preferred in professional kitchens:
| Type of starch |
Start of binding |
Full binding power |
Optical result |
| Organic arrowroot flour |
approx. 45°C - 50°C |
approx. 60°C - 65°C |
Crystal clear & high gloss |
| Corn starch |
approx. 62°C - 70°C |
approx. 85°C - 95°C |
Cloudy & Matt |
| Potato starch |
approx. 58°C - 65°C |
approx. 70°C - 80°C |
Slightly cloudy |
Versatility in application & function
Whether in the gourmet kitchen or in the bathroom at home - the application possibilities are almost limitless:
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Acid resistance: perfect for fruit fillings (lemon, berries) where other starches fail and become liquid again.
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Freezing stability: sauces and desserts retain their perfect consistency after defrosting without becoming watery.
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Paleo & low-carb cuisine: As a natural, grain-free binding agent, it is the first choice for a conscious diet.
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Sustainable natural cosmetics: Thanks to its fine particle structure, it is ideal as a base for homemade deodorants, body powder or dry shampoo, as it gently binds moisture without clogging the pores.
Craft tips from Erik Spiegelhauer
"In our bakery, we mainly use arrowroot flour when we need an absolutely clear and tasteless result. It is the invisible helper that perfects the texture without pushing itself to the fore." For use in the kitchen: always mix in cold liquid first and then add to warm (not boiling!) food.
Gluten-free bread mixes
