Best Potato Starch Substitutes

While potato starch is not a common component in most kitchens, it is a very valuable commodity that is particularly crucial in gluten-free recipes. while you least expect it, potato starch will appear as an ingredient in recipes, leaving you wondering what other alternatives you have except racing out to the store while you’re trying to begin cooking!

To save you the trip (and maybe a few dollars), we’ve collected a list of the finest potato starch alternatives and will examine the distinctive properties of each. There are several alternatives to pick from, and whatever the reason for your desire for a replacement, you will undoubtedly discover a potato starch substitute that works for you.

What is Potato Starch?

If you’ve ever overstirred a batch of mashed potatoes, you know how gluey they can get. What’s the source of this gooey mess? Of course, potato starch!

While unpleasant in excess and not at all the texture you want in any dish, potato starch’s sticky nature is precisely what makes it so valuable in a variety of diverse culinary applications.

How is Potato Starch Made?

So, how can starch granules convert from hiding inside the substantial flesh of a potato to the dry, fine powder you see packed on the grocery store shelf? The procedure is quite complex!

Crushed raw potatoes that have been cleaned and processed are used to remove the starch granules. This crushing cannot be done haphazardly; it must be done with care and in a manner that properly expels the starch, allowing it to be collected while the potato particles are transported away. The starch is then dried and finely milled, resulting in a texture that is light and powdery, similar to that of other flour and starch products. Potato starch has a neutral flavor and a soft texture, making it an excellent component in a broad variety of recipes and baked products.

In many situations, potato starch is a byproduct of large-scale production of other potato products, such as commercial potato chips or frozen French fries. Rather of wasting it, many firms catch the starch removed during processing and package it or ship it out for processing.

Is Potato Starch the Same as Potato Flour?

No, not at all! There is one significant distinction between potato starch and potato flour. Unlike potato starch, which is created only from the starch released by crushed potatoes, potato flour is made from the whole potato.

Whole potatoes go through a heating, drying, and grinding process to create potato flour. The end product is a powder with a pronounced potato taste that is not quite as fine as potato starch. Because the variations in taste and texture are so noticeable, it is not suggested that you replace potato starch for potato flour because it will usually have a negative impact on the result of the meal.

What is Potato Starch Used For?

Because potato starch granules rapidly interact with water molecules, it is simple to include into a wide range of recipes and baked items. This distinct feature makes potato starch useful for a variety of applications, including:

• Is an excellent thickener for liquid dishes such as chowders, substantial soups, stews, gravies, fillings, and sauces.
• When frying things like chicken, fish, and vegetables, it may be used as a coating. Using potato starch instead of all-purpose flour or batter gives meals an additional crispy coating that is also gluten free!
• When used in baking recipes like as cookies, cakes, and crackers, it adds crispness and structure.

8 Best Potato Starch Substitutes

As previously stated, potato starch has several culinary applications, ranging from baking and thickening to coating and crisping. Because of the range of consequences, some of these solutions will perform better under specific settings than others. So, consider the function that potato starch is supposed to perform in your recipe to ensure that you choose an appropriate replacement.

The majority of these substitutes are gluten free and will work in gluten free recipes, however there are a few that may or may contain gluten that you should be aware of.

Cornstarch

Cornstarch is quite similar to potato starch in every way, from taste and texture to diversity of usage. As a result, cornstarch establishes itself as an outstanding potato starch alternative! This powdery material is produced in a manner similar to that of potato starch, except instead of potato starch, cornstarch is the separated and dried starch granules of maize.

The end result is a gluten-free starch with a neutral taste that may be used for anything from thickening agent to baked item component.If you substitute cornstarch for potato starch in a recipe, there should be almost no discernible change in the texture or taste of the food.

How Much to Use:

Use a one-to-one ratio.You may substitute cornstarch for the amount of potato starch specified in your recipe.

Tapioca Starch

Tapioca starch is another gluten-free, flavorless starch product that may be used to thicken liquids and bake with as a potato starch alternative. Tapioca starch is made from cassava root (an highly starchy root vegetable), and it is also sold as tapioca flour. These two names are synonymous and often refer to the same product. If you come across a product branded cassava flour, it is most likely a different formulation and you should avoid it in your hunt for a potato starch alternative.

Tapioca starch is particularly useful for thickening liquids at colder temperatures, such as custards, ice cream, and smoothies, although it may also be used in hot dishes. When using tapioca starch as a thickening agent, start slowly and cautiously, since too much might give the liquid a sticky quality.

How Much to Use:

Because tapioca starch is lighter than potato starch, you will need to use more of it. When thickening liquids, use 1 x the amount of potato starch specified. When baking, you may use up to double the quantity of potato starch called for in the recipe.

Arrowroot Powder

Arrowroot powder, often known as arrowroot starch or arrowroot flour, is the starch derived from numerous tropical tuber species. This sticky material, like cornstarch, tapioca starch, and potato starch, is dried and powdered and has a similar look to the other starches.

Arrowroot flour has the extra advantage of being gluten free and may be used in most recipes in lieu of potato starch. However, arrowroot powder has a particular response when it comes into touch with dairy products, resulting in a slimy texture, therefore it’s better to avoid using it in recipes that include milk.

How Much to Use:

For every 1 tablespoon of potato starch used for in a recipe, add around 2 tablespoons of arrowroot powder.

Rice Flour

One stroll down the baking aisle will make you realize how many different varieties of rice flour are available! In a potato starch replacement scenario, however, not all of them are your friends. When looking for a potato starch alternative, sweet rice flour, also known as glutinous rice flour, is the finest option. Despite the term glutinous in the name, this rice flour is totally safe for gluten-free baking.

Sweet rice flour is best used as a replacement in baked items rather than as a thickening. Because this product is created from sticky white rice, which has more starch than other varieties of rice, it will lend a chewy layer to your dish. Coming soon: perfectly soft but chewy biscuits!

How Much to Use:

Easy, peasy1:1 ratio here!

Coconut Flour

Coconut flour, which is made from dried and powdered pure coconut flesh, has a texture similar to nut flours such as almond flour rather than potato starch. Nonetheless, it is one of the most beneficial alternative flours you will come across! If you keep a few things in mind, you can substitute coconut flour for potato starch.

To begin, the rougher texture of coconut flour will undoubtedly affect the final texture of your meal, and it does not bond with water in the same way that potato starch and other starches do. Second, adding coconut flour to your recipe will almost certainly infuse coconut taste into your food. Not a negative thing in our opinion! Simply evaluate if the somewhat sweet taste of coconut will complement the other ingredients in your dish.

How Much to Use:

Use a little less coconut flour than potato starch. So, for every 1 tablespoon of potato starch in your recipe, use 2 tablespoons coconut flour.

Wheat Flour

There are several varieties of wheat flour available, ranging from whole wheat to cake flour to self-rising flour and many more! The best wheat flour to use as a potato starch alternative is, fortunately, the one you’re most likely to have on hand: all-purpose flour.

If your recipe asks for potato starch as a thickener, such as in soup or stew, avoid whisking the flour immediately into the liquid as it may clump. Make a roux (like you would for a gravy or white sauce) and then gradually add a bit of the liquid to the roux. You may then put the thickened liquid back into the main mixture, where it will be much easier to combine.

You’ll have an easier time if you use wheat flour as a replacement in baked items! Wheat flour may be added into the dry ingredients for cakes, breads, and cookies in the same way as potato starch can.And, it probably goes without saying, wheat flour is not a gluten-free replacement.

How Much to Use:

To obtain the same result, use more wheat flour than potato starch, therefore use a 2:1 ratio of wheat flour to potato starch.

Oat Flour

You won’t be shocked to learn that oat flour behaves quite differently in a recipe than potato starch, other starches, and other, lighter flours like rice flour. This is because oat flour is a complete grain and hence more fibrous (and healthful!) than pure starches. Because of the weight of oat flour, it may be more difficult to incorporate into certain recipes, so take your time and whisk the oat flour into liquid components carefully. Despite these variances, oat flour performs well in baked items, particularly when combined with other kinds of flour!

No worries if you just have rolled oats on hand! Using a food processor or high-speed blender, you can simply blitz them into your own homemade oat flour. Just don’t attempt this with instant or steel cut oats; the results will be different.

It should be noted that oat flour may not be appropriate for gluten-free baking and cooking. While pure oats are gluten-free, they often come into touch with gluten during processing. If gluten sensitivity is a concern, carefully inspect the box to determine if there are any allergy warnings or whether the oat flour is manufactured in a cross-contamination free facility.

How Much to Use:

You may use a 1:1 ratio of oat flour to potato starch for baking.

Instant Mashed Potatoes

While neither a starch nor a flour, instant mashed potatoes offer a unique answer to your potato starch dilemma! Because dried potato flakes and granules have a high potato starch content by nature, they function remarkably well in lieu of potato starch.

To get a more uniform texture, pulse the instant mashed potatoes in a food processor or blender until they have a fine and powdery texture, comparable to potato starch. While they will give your meal a more potato-y taste, the thickening and baking capabilities of instant mashed potatoes will be identical to those of potato starch.

Keep in mind that many instant mashed potatoes include salt or are seasoned with other dry ingredients in the mixture. Check the ingredients list carefully so you don’t end up with extremely salty food and don’t end up with garlic-flavored mashed potatoes in your dessert dish!

How Much to Use:

Once the instant mashed potatoes have been pounded to a fine powder, they may be measured similarly to potato starch.

Best Potato Starch Substitutes: The Takeaway

If you run out of potato starch just when you need it, there are many of alternatives that you most likely already have in your cupboard.

One of the other starches, such as cornstarch, tapioca starch, or arrowroot starch, is excellent for thickening liquid foods such as soups and stews. These powders are very simple to integrate into baked goods and are gluten free.

Rice flour, coconut flour, wheat flour, and oat flour are excellent baking ingredients, but they are far more difficult to integrate into liquids, so use them as a thickening agent only in a pinch and at your own risk. Some of these things are naturally gluten free, but others contain gluten or are regularly exposed to it during manufacturing, so check the label carefully!

Don’t forget about the package of instant potato flakes! It may seem to be an odd remedy, but when you think about it, those dried potatoes aren’t all that different from the light and fluffy potato starch you’re missing.