I have a question about the recipe "Grain-Free Banana Bread " from shauna.ahern. oops.... my question was about the use of arrowroot powder in the recipe. I always think of it as a thickener. Is the amount (60 g) correct?
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The arrowroot might be there to bind to the water in the bananas and lighten the texture of the bread, otherwise, the bread might have a dnese,gummy texture. It's just a theory, but I think that's why there's 60g of it.
It is there as a starch -- a necessary balance for all the flours to get a good result. Don't omit it and disregard all prior training of it being a thickener. In other circumstances it absolutely is a thickening agent and likely performs an overall service in the recipe that is analogous. All GF flour blends require some starch to be successful.