Potato Starch can replace Corn starch in a recipe in a 1:1 ratio. If a recipe calls for 1 Tbsp. corn starch, use 1 Tbsp. potato starch.
How do I use Potato Starch?
As part of the starch component of a gluten free flour blend, potato starch lends a light, fluffy texture to baked goods. It is also a great thickener in gravies, sauces, and even in custards and puddings, which typically use cornstarch. But, if you use potato starch as a thickener for a liquid (like gravy or a sauce), here’s a very useful tip: Unlike cornstarch, a liquid thickened with potato starch should never be boiled. The potato starch loses its ability to thicken once boiled.
Is this starch considered whole grain?
No, it is made from potatoes, which are not a grain.
Is Potato Starch the same thing as Potato Flour?
No, Potato flour is made from whole potatoes (most of the time even the peel is included). The potatoes can be raw or cooked. Either way they are first dried then ground into flour. The result is a heavy, cream colored flour with a distinct potato flavor.
Is your Potato starch modified or unmodified?
Our starch is unmodified. It goes through a drying process to remove moisture.
Is your potato starch pre-gelatinized?
No, it goes through a drying process to remove the moisture, but it is not a pre-gel.
Are there sulfites in this product?
Sulfites are not found “in quantities greater than 10mg/kg” which meets FDA limits of < 10 ppm requiring declaration.
Do you use sulfur (dioxide) in your potato starch to keep the potatoes from browning?