Why must arrowroot often be combined with other flours when used for baking structure?
Answer
It lacks the elasticity provided by gluten
Arrowroot is an excellent gluten-free staple, being naturally free of gluten proteins. However, when used in baked goods that require structural integrity, such as breads or cakes, it presents a limitation. Gluten, derived from wheat, is responsible for creating the elastic network that traps gases and gives dough its stretchiness and structure during the baking process. Since arrowroot starch alone does not possess this inherent elasticity, bakers must typically blend it with other gluten-free flours, like rice or tapioca, to mimic the structural development and texture normally provided by gluten-containing ingredients.
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