What Can I Substitute For Potato Starch
As substitutes for potato starch, you can use arrowroot starch, tapioca starch, and rice starch. These substitutes can be used in a variety of recipes, including baking, thickening sauces, and making gluten-free flour. Each starch has a different texture and flavor, so it is important to experiment to find the right one.
White rice flour and brown rice flour may both work in similar applications, but it is the white variant which will work more similarly to potato starch. While rice flour is fine to use for baked goods and stir-fries, it is best suited for soups and stews, as it is heavier than alternatives such as arrowroot starch and tapioca starch.
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Note that too much tapioca starch will make baked goods stick, so you might need to combine it with another type of flour or starch. Tapioca starch (also called tapioca flour) is another great all-around replacement, which you can use to thicken, roast, and bake. Referred to as tapioca starch, this powder is found in most grocery stores, and is an excellent alternative to potato flour.
| Replacement of potato starch | Uses of potato starch |
| White rice flour | Potato starch is primarily used in canned soups and in blends where its thickening power is exploited |
| Brown rice flour | It is also used as a base for gelling agents in confections |
| Wheat flour | For thickeners in products like pastry and pie fillings, and in instant puddings |
Once dried and processed to a powder, potato starch is a simple-to-use ingredient that works almost exactly the same way as wheat flour in some recipes, and it can substitute for other types of starch in even more applications. When thickened with liquid, it leaves the sauce far clearer than wheat flour and cornstarch, as well as being pouredable. Mashed potatoes may seem an uncommon choice, but they are still a great thickener for stock and gravies.
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Potato starch is also a gluten-free substitute for flour in muffin and bread recipes, and a great option for roasting meat, fish, and vegetables for that perfect crunchy, golden layer. It is an excellent gluten-free flour replacement for baked goods, and it is one of my favorite options to get that lighter, crispy crust on my fried foods. Sweet rice flour, sticky rice flour, or sweet white rice flour, is a fantastic potato starch substitute, particularly in baked goods, where the slight sweetness of Sweet Rice Flour adds a nice touch to your recipes. If you are using mochi flour as a thickener in food, then you can probably use that as an alternative for Sweet Rice Flour or Potato Starch.
If using potato flour as thickener, you could replace two tablespoons of tapioca flour with each one tablespoon of potato flour. We would not recommend replacing more than 1/4 cup of potato flour in a typical bread or rolling recipe that calls for around 3 cups of flour. The only exception is that potato starch may be substituted if the intention is to increase shelf-life in yeast breads.
If you choose to use all-purpose flour instead of potato starch, you might need to decrease the liquid volume of the recipe, as the potato starch absorbs more liquid. When using all purpose flour, you are losing starch, meaning that you will have to decrease your recipes water by around 15%. If you decide to completely give up starch benefits, you can just replace the all purpose flour with potato flour in your recipes.
The best potato flour alternatives are potato starch, cornstarch, pureed potatoes, potato chips, all-purpose flour, coconut flour, arrowroot powder, tapioca flour, and quinoa flour. Cornstarch, rice flour, tapioca starch, and arrowroot powder are all excellent options, which are relatively simple to substitute, and do not dramatically alter most recipes. If using cornstarch instead of tapioca flour, I recommend adding an extra leavener like baking powder or baking soda.
If you are allergic or intolerant to both corn and potatoes, try substituting tapioca flour for any of them, however, this recipe will have chewiness. When a recipe calls for large amounts of corn starch and/or potatoes, increase the other gluten-free flours, such as sorghum, buckwheat, or millet, by the same amount as a smaller portion of either potatoes or cornstarch. Because gluten-free foods have high amounts of starch, consider using larger amounts of whole-grain flours, such as sorghum, brown rice, millet, teff, etc.
If you are not worried about gluten consumption, then plain old wheat flour is an excellent, versatile replacement. Wheat flour is incredibly versatile, but since it acts very differently from potato starch, it is not an easy substitution directly in most recipes.
You will want to use double the amount that is called for by the potato starch, particularly if using it as a thickener. For larger substitutes, such as pie crusts or bread mixes, try adding 25% to 50% more than called for in the recipe, and reduce a little bit of the flour-like ingredients, so the overall quantity stays exact.
In rare cases, you will find the use of starch alone, with no flour, but the use of starch alone is typically called for when using yeast, as in bread recipes. Many yeast recipes from King Arthur Flour call for potatoes flour, which not only adds starch, but also some creaminess, and a slight earthy, potato-y flavor. Be wary of the earthy, potatoy taste potato flour can impart on a baked item, and it is probably best used in a savory recipe, or in sauteed dishes rather than baked.
It is a tasteless ingredient you can use for different recipes made by crushing potatoes and turning them to a powdery substance. You replace the tapioca scraps in many recipes for a thickener, in place of potato scraps, or in your pastries for adding some sweet tooth. Tapioca starch is a staple in all of South America, often prepared similarly to potatoes too. Another reason that tapioca starch is a decent replacement is because it is also gluten-free, meaning that you can use it in your baking without worrying about Celiacs.
When used in acidic sauces or pie fillings, cornstarch does not thicken, and can leave a spongy texture to your liquid. Surprisingly, the powdery, dry substance is actually more starch-like than flour, making it an excellent substitute for Potato Starch.
Flour is another classic thickener, which can withstand acidic liquids as well as a longer cook time. Rice flour is also useful as a thickener for recipes with cool or cold foods, since rice flour has the capacity to pull the liquid apart.
We do not recommend using potato flour as your only flour because it holds on to a large amount of moisture and may lead to overly dense, rubbery baked goods. You can dissolve the Potato Flour in your baking mixture, or you can grind it to a fine powder using your blender or food processor. Since whole potatoes are used, there is a lot of nutrition in them, like fiber, protein, and potassium. Too much potato starch in your baking mix may result in sand-like cookies, so you may want to blend it in at a reasonable ratio with the other flours to avoid that.
Can I use cornflour instead of potato starch?
Yes you can replace cornflour/cornstarch with potato starch. They can be used interchangeably with a 1:1 ratio. They have the same thickening properties and are safe to use when it comes to cooking foods like soups, stews etc.
How do I substitute cornstarch for potato starch?
You can utilize an equal amount of the potato starch to replace the corn starch. In simpler words, the quantity of cornstarch shall be the same as the quantity of potato starch that you would have used. Additionally, it is recommended to put in some arrowroot or potato during the process of food preparation.
What is potato starch in a recipe?
It appears as a uniform whitish powder that is created out of potatoes. Without much difference from the alternative varieties of starch, it serves a purpose to increase the thickness, consistency and crispy feel of edibles of the baked nature. Additionally, the utilization in fillings, confections as well as clear looking soups is done as well.