Organic Potato Starch Powder

Our organic potato starch powder is a good ingredient to have for all your gluten-free baking. It is primarily used in canned soups and in blends where its thickening power is exploited, especially for fill viscosity. It is also used as a base for gelling agents in confections, for thickeners in products like pastry and pie fillings, and in instant puddings.

What is potato starch?

• Potato starch is the starch found in potatoes. Starch potatoes "Solanum tuberosum" are different from regular potatoes that are commonly eaten.
• The cells of the potatoes contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
• Starch itself is an odorless, tasteless, soft white substance that is made by all green plants.
• One of the main uses for potato starch is as a thickener in a variety of recipes because it absorbs water effectively.
• The rise of gluten-free baking has led to the rise of the use of potato starch.

What is the difference between arrowroot starch, tapioca starch and potato starch?

• First of all 3 starches are extracted from their respective plants. This means that little to none of the plant's nutritional value if left behind.
• They are all are root/tuber starches and don't handle heat very well. When using them in stews and soups, add them at the very end.
• Arrowroot starch is the same weight by volume than potato starch. Unlike tapioca it handles acidic liquids (such as pie fillings) very well.
• Tapioca starch is a lighter starch than potato starch. Use twice as much by volume when replacing potato starch in a recipe. It does not handle acidic liquids well and may lose its thickening ability when combined with them. Tapioca starch's strength in in baking application where it is mixes in with gluten-free flours to make gluten-free cookies, muffins and bread.
• Potato starch is the baseline of root/tuber starches. It is a good starch to use if you are baking something you want to be crispy. Unlike tapioca it handles acidic liquids (such as pie fillings) very well.