Potato starch is a gluten free powder, often used to thicken sauces or soups. Its texture and appearance are similar to that of flour.
Potato starch is starch extracted from potatoes. The plant cells of the root tuber of potatoes plant contains starch grains (leucoplast). To extract the starch, the potatoes are crushed, the starch grains are released from the destroyed cellskjhbgh. The starch is then washed out and dried to powder.Potato starch contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch is a very refined type of starch, containing minimal amount of protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics as neutral taste, good clarity, high binding strength, long texture and a minimal tendency of foaming or yellowing of the solution.
Selecting and Buying
Preparation and Use
folks who want nice thick gravy, or soups or stews, but haven’t been able to achieve this with flour due to gluten intolerance, can use potato starch instead with excellent results. Many people especially prefer starch made from potatoes or corn when thickening sauces because it can help the sauces remain translucent; whereas flour creates a more muddied appearing sauce