More about "potato starch substitute food"
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Ratings 21Category SubstitutionsCuisine AmericanTotal Time 5 mins
- Cornstarch. Just like potato starch, cornstarch doesn’t have a taste or color. This commonly used thickening agent is known to make any dish shiny and glossy and can be used in a 1:1 ratio.
- Arrowroot Powder. Arrowroot powder comes from the arrowroot plant, native to Central America, South America, and the West Indies. Also colorless, arrowroot can be used in any recipe that potato starch might be needed for.
- Tapioca Starch. Tapioca starch is like arrowroot in that both come from the root of a plant found in Central and South America. If you’ve ever heard of cassava or yucca, then you're familiar with tapioca because it is the same thing!
- Potato Flour. Although potato flour is very different than potato starch (see above), you can still use it as a substitute by doing a 1:1 ratio. Be careful of the earthy, potato flavor that it might add to your finished dish, perhaps best for savory recipes or frying as opposed to baking.
- Instant Mashed Potatoes. A creative substitution! Use good old-fashioned instant mashed potato mix in place of potato starch. Simply pulse in a food processor to make a finer powder, and use a 1:1 ratio.
- Rice Flour. Rice flour can be gritty but is otherwise like potato starch because it has no taste, works well as a thickening agent, and is also gluten-free.
- Sweet Rice Flour. Sweet rice flour, glutinous rice flour or sweet white rice flour, is an excellent potato starch substitute, most especially in baking where its slightly sweet flavor will add to your recipe.
- Mochi Flour. Mochi flour is a more glutinous rice flour, used mostly for baking, but also for cooking. It does vary from sweet rice flour as it is made from a short grain rice that yields a slightly different texture and flavor.
- Coconut Flour. Also known to have a little bit of a sweeter flavor, similar to mochi flour, coconut flour is another suitable substitution. Reduce the quantity by 15% to avoid an overly hard finished dish.
- All Purpose Flour, Wheat Flour. All-purpose flour and wheat flour aren’t the best alternatives but will do the job in a pinch. Use double the amount of flour in place of potato starch, and your recipe will thicken in no time.
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5/5 (1)Total Time 1 minCategory Baking, FryingCalories 30 per serving
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