If I was going to do away completely with wheat-type
flours and go strictly with arrowroot in my cheesecakes, why not do
likewise with the pecan filling as well, for the sake of simplicity?
Repeat
Prototype 1,
but replace the whole wheat flour with arrowroot (still
use 2 tablespoons).
The filling still tasted great. I was not aware of any
difference in taste.