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URBANREDNEK Posts: 12,672
9/22/19 3:22 P

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I use potato starch in place of cornstarch or arrowroot to thicken sauces / soups that do not include dairy (just be careful with the temps - add it in a slurry at the end of cooking, and do not boil).

I also use it in baking to lighten up the overall texture and retain moisture and extend freshness (holding more moisture means it takes longer to go stale). I do mostly wholegrain baking which can have a heavy "feel" to the crumb, so I'll replace 1/4 cup or so of flour with potato starch or arrowroot starch or tapioca starch.

If you do any gluten-free baking, then using a starch as part of your blend of flours is very important to keep some lightness in the bake. There are lots of sources on line for which combinations and ratios work well (you need a mix of whole grains, starches, and fibres for good results).

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SHOAPIE's Photo SHOAPIE Posts: 32,596
9/22/19 11:41 A

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I’ll have to check it out. I’m not familiar with it.



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9/22/19 9:55 A



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You can use it as a thickener is stews/casseroles, soups, etc.

You might be interested in these recipes:
cookpad.com/us/search/potato%20starch

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SPARK_MERLE's Photo SPARK_MERLE Posts: 9,744
9/21/19 7:10 P

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Try going to their website to see what recipes they show there. Good luck!

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GRAMCRACKER46's Photo GRAMCRACKER46 Posts: 2,240
9/21/19 6:20 P

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I found a bag of Bobs Red Mill potato starch in the pantry. I can’t remember what I bought it for, perhaps a special recipe. I know it’s a resistant starch, which is good.

What would you use it for?

Edited by: GRAMCRACKER46 at: 9/21/2019 (18:20)
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