Potato Starch Substitute for Cooking, Baking, & Frying

Get all the best potato starch substitutes and tips on how to use them in cooking, frying and baking!

Potato Starch vs. Potato Flour

Is potato starch the same as potato flour? They are both derived from the root vegetable, a potato, but they are made in different ways and taste and look different as well.

What is the difference?

Potato starch is made of root tubers of the potato plant, which are packed with starch grains, known as leucoplasts. The potatoes are crushed to release the grains from the cells. They are then dried and ground down to a fine white powder, or starch. Since this form of starch is ‘washed’ out first before being crushed, dried, and ground, little to none nutritional value exists and it has not flavor.

Potato flour is made by cooking, drying, and then grinding the whole potato. Once the potato is dehydrated, it is ground into a fine powder. Potato flour has a slight potato flavor and yellowish color, and is better for frying foods rather than baking. Since the whole potato is used it has more nutritional value such as fiber, protein, and potassium.

1. Cornstarch

This one is my favorite substitute for potato starch and seems to work great in baking and frying as it is a carbohydrate-heavy starch with a similar consistency.

Seeing as there are 3 teaspoons in a 1 tablespoons, if you need 4 teaspoons of potato starch, use 1 tablespoon plus 1 teaspoon of cornstarch in place of potato starch.

There are 4 tablespoons in ¼ cup, so if the recipe calls for ¼ cup potato starch you can use 3 tablespoons of cornstarch per ¼ cup of potato starch.

2. Arrowroot Flour or Starch

Arrowroot is great to use as a substitute for potato starch and comes in second to cornstarch as the best substitute for potato starch. Arrowroot flour/starch adds lightness to baked goods and acts as a thickener for cooking. It works best to add it at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. It also makes a great substitute for grains in paleo baking powder.

Use arrowroot the same as above with 3 tablespoons of arrowroot per ¼ cup of potato starch.

3. Tapioca Starch

Tapioca starch adds beautiful fluff and moistness to baked goods. I love to combine it with potato starch, white rice, and arrowroot starch for the fluffiest gluten-free homemade bread. It comes from the cassava plant, also known as yuca root – which has a potato-like consistency. It naturally binds foods, is slightly sweet and great for thickening soups and sauces.

If using as a potato starch substitute, be sure not to use too much as it can clump and make foods chewy and elastic. Start with 1 teaspoon and work your way up from there in soups and sauces.

4. Rice Flour

Rice flour is a common gluten-free flour, where more water may be required when using it in baking. It mixes best with other gluten-free flours and light starches and works well to thicken soups when used in the beginning of cooking.

Use rice flour at the beginning of cooking a recipe. It absorbs moisture, so as it cooks it will thicken soups and sauces. Rice flour is also great for frying with an egg base, just make sure to add a slight bit more liquid as needed or cook on lower heat to avoid drying out food.

Check out how to make rice flour here with this rice flour recipe!

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