Using Potato Starch: Baking – Wednesday Wisdom

Baking – Repeating that potato starch is often an ingredient in all-purpose gluten-free flours because it provides structure, tenderness, and binding properties to cookies, cakes, and more. What new is that in baking too much potato starch causes baked goods to be dry and crumbly. Therefore, it is highly recommended that you follow a trusted recipe to the letter to achieve optimal results.

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