Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered form. It has a higher heat point than cornstarch, so it may be superior for certain foods that require high temperatures.

Potato Starch is gluten-free starch commonly used to thicken soups, stews and gravies. This starch is a popular thickener because it is a permitted ingredient for Passover.

Potato Starch flour is different from potato flour in that potato starch is made only from the tuber’s starchy proteins. This makes it behave more like typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours can often add bulk.

One of the most common uses for this flour is as a thickener, particularly in liquid-based foods like soups, stews, and gravies. The dehydrated particles absorb moisture, which increases the volume and often improves the texture of the finished dish. Cooks need to be careful that they don’t let the liquid boil, though. This causes the potato flour to foam up, which can change the taste and alter the overall consistency.

This potato product is perhaps most commonly used by cooks looking to avoid gluten, a protein most common in wheat and related grains. Most healthy people can digest it without problem, though there are a number of diseases, allergies, and sensitivities that mean gluten has to be avoided. Baking without wheat flour is often challenging because the gluten is what gives the final product its light, chewy texture. Potato flour can be a useful substitute, but it’s rarely as simple as just swapping one for the other.

Can also be used as a batter or coating for meats and fish, particularly in deep frying. Potato particles tend to crisp up faster than ordinary wheat flour would, and they give a unique flavor to the finished product.

Storage: Potato flour should be stored in a cool, dry place away from light. Most cooks like to use it within about six months of opening, but it doesn’t really spoil; it can be used almost indefinitely, but its flavor and texture do tend to fade away with time. It freezes well, but most experts recommend storing it in airtight containers to prevent moisture from building up. If potato flour gets wet, even just from moisture in the air, it can turn into an oozing mess.

Ingredients: Processed potatoes.