Potato flour - also known as potato starch - is a white flour used to thicken soups, stews and even bake light sponges and biscuits. The potato flour or potato starch is extracted from potatoes over a lengthy process and then is milled into a fine, gluten-free powder. Potato flour is a great wheat flour substitute when baking cakes suitable for coeliacs, as well as being a good replacement for corn starch and regular flour.
Potato flour has a higher heating point than corn starch – having said that, boiling sauces can still cause lumps. Avoid lumps by mixing a tablespoon of potato starch with three tablespoons of cold water, and stirring it into the dish's sauce to thicken it.
Ingredients: 100% potato
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