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    Delightful Mom Food / Recipes / Other recipes / Potato Starch Substitute for Cooking, Baking, & Frying

    Last Updated July 3, 2022. Published July 29, 2021 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Potato Starch Substitute for Cooking, Baking, & Frying

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    Potato starch substitutes commonly include cornstarch or arrowroot starch, although there are ratio differences how to use them in cooking, frying, and baking. Simplify moments when you need to find a potato starch alternative with these tips on the best replacement starches!

    potato starch substitute in a bowl with wooden spoon
    Wondering what to substitute for potato starch in a recipe when baking, frying and cooking? Here’s our favorites!

    4 Easy Potato Starch Substitutes

    Potato starch can be substituted with these other starches and flours:

    • Cornstarch
    • Arrowroot powder
    • Tapioca Starch
    • Rice Flour

    What is Potato Starch

    Wondering what is potato starch or how to use it? Potato starch, also known as potato powder, or maybe you’ve heard of potato flour which we dive into below, is made from dehydrated potatoes and is a light and very fine powder. Potato starch substitutes commonly include cornstarch or arrowroot starch, although there are ratio variations how to use them in cooking and baking.

    The beautiful white powder, potato starch, adds structure to gluten-free baking, lending a soft, chewy consistency to homemade breads, pizza crust, and baked goods. Potato starch works best when mixed with other gluten-free flours, as it cannot hold its own in baked goods.

    Ever had that moment when you are baking, ran out of potato starch, and are desperate for an alternative to finish the recipe?

    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?

    The difference between potato starch and potato flour.

    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.

    How to Substitute Potato Starch

    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. Potato starch and cornstarch are interchangeable and can be substituted in a 1:1 ratio.

    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.

    To replace arrowroot for potato starch use 1 teaspoon less. Given 3 teaspoons equals 1 tablespoon, substitute 1 tablespoon of potato starch with 2 teaspoons of arrowroot 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!

    potato starch

    More cooking substitutes and recipes

    • Almond Flour Substitution
    • Oat Flour Substitute
    • Gluten-Free Flour and Starch Alternatives
    • Homemade Baking Powder (Paleo)
    • Maple Syrup Substitute
    • Tomato Paste Substitute
    • Paprika Substitute
    • Maple Syrup Substitute
    • Gluten-Free Flour and Starch Substitute
    • How To Make Rice Flour
    • Sweet and Sour Chicken
    • Crockpot Creamy Chicken Taco Chili
    • Healthy Potato Salad

    We hope you find this article on potato starch substitutes helpful! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don’t forget to rate and leave a comment below!

    The difference between potato starch and potato flour.

    Potato Starch Substitute Using Cornstarch

    The best potato starch substitute using cornstarch for cooking, frying, and baking. Simplify moments when you need to find a potato starch alternative with this best replacement!
    5 from 1 vote
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    Course: Baking, Frying
    Cuisine: American
    Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
    Prep Time: 1 minute
    Total Time: 1 minute
    Servings: 1
    Calories: 30kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 1 tablespoon cornstarch

    Instructions

    • For every 4 teaspoons of potato starch, substitute it for 1 tablespoon of cornstarch. See this article on converting tsp to tbsp.

    Notes

    Notes 1: Can also use arrowroot in place of cornstarch as an alternative. To replace arrowroot for potato starch use 1 teaspoon less. Given 3 teaspoons equals 1 tablespoon, substitute 1 tablespoon of potato starch with 2 teaspoons of arrowroot starch.

    Nutrition

    Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Comments

    1. Jenny says

      May 10, 2022 at 10:24 am

      Thanks for walking us through this. Your directions are confusing though and probably should be corrected for clarity? Unless I’m losing my mind… (a definite possibility). You seem to be saying both use 1 tsp less cornstarch/arrowroot per 4 tsp potato starch and use the same amount as 4 tsp, 1 tbl + 1 tsp.

      Reply
      • Danielle Fahrenkrug says

        May 10, 2022 at 7:54 pm

        Hi Jenny! Thank you so much. I clarified as I did make that too detailed and seemed confusing:-) For cornstarch use in a 1:1 ratio. To replace arrowroot for potato starch use 1 teaspoon less. Three teaspoons equals 1 tablespoon, so substitute 1 tablespoon of potato starch with 2 teaspoons of arrowroot starch. I hope that helps and let me know if that makes sense.

        Reply

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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