Potato starch is a finely textured, powder-like product. It is made by extracting the natural starches found inside of a potato. The attributes of potato starch are gluten-free, virtually flavorless, and it can be thicken at low temperatures. If you cook and bake from scratch for your gluten-free lifestyle, potato starch should be a kitchen pantry staple. Such as cornstarch and tapioca, starches contribute to add body to soups, thickening gravies, and give a silky puddings a spoonable texture.
It is important to distinguish that Potato Starch is NOT the same as Potato Flour. Potato flour is made by crushing the entire dehydrated potato into powder. Therefore, potato flour has a strong potato flavor and cannot be substituted for potato starch. Since the package labeling of these products sometimes are confusing, look carefully at the ingredients. Potato flour will list “whole potatoes” but potato starch will list “potato extract” or “vegetable starch”.
Now you have bite-size knowledge of what is Potato Starch, this topic will continue next Wednesday to cover thickening, baking, and frying with potato starch. More great information coming!