«

»

Potato Starch

Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered or liquid form. In cooking, potato starch is often considered a substitute thickener for cornflour or white flour. However, it has a higher heat point than cornflour, so it may be superior for certain foods that require high temperatures.

Potato Starch

Potato Starch

Another benefit to potato starch, especially as compared to wheat flour as a thickener, is that it is gluten free. This means folks who want nice thick gravy, or soups or stews, but haven’t been able to achieve this with flour due to gluten intolerance, can use potato starch instead with excellent results. Like cornflour, you generally have to dissolve the potato starch in a little bit of water before adding it as a thickener so it will blend easily with other ingredients. Many people especially prefer starch made from potatoes or corn when thickening sauces because it can help the sauces remain translucent; whereas flour creates a more muddied appearing sauce.

You’ll find many types of potato starch on the market, some in organic forms if you want to avoid pesticides. It is occasionally sold as starch flour or potato starch flour instead, but usually all names refer to the same starch. Again, with the lack of gluten, such flour could be used to substitute for wheat flour in a variety of recipes, greatly enhancing the number of gluten free products you can make. Potato bread made with the starch or flour is often sweet and excellent, though check labels on commercial brands because they may contain some wheat flour.

 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR