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Message: [QUOTE="Norcalbaker59, post: 44227, member: 2340"] oh that’s really interesting. I didn’t know what kind of affect arrowroot would have on wheat flour. I use arrowroot in very small percentage in gluten-free flour blend for my pie crust (11%). It’s a blend of rice flours, sorghum. Couple of starches including arrowroot. The arrowroot is there to give it some softness because rice flour can be gritty. Of course I used binders in my blend. I’m still using xanthan gum because I can’t find another good binder. Now I’m wondering if the arrowrit is interfering with some of the non-gum binders I have tried. Maybe I should eliminate the arrowroot and try some of the other binding ingredients and see if they work. [/QUOTE]