Question About Potato Starch
Posted 07 March 2004 - 01:23 PM
Posted 07 March 2004 - 03:00 PM
Posted 08 March 2004 - 08:14 AM
This is a recipe for gluten-free noodles and it calls for:
2-1/2 cups White rice flour
2/3 cup Potato starch
1/3 c Tapioca Flour
3 tsp Xanthum Gum
I have the different flours but I don't have the potato starch but I do have corn starch. Potato flour and potato starch is impossible to find in this area. Just wondered if I could substitute.
Posted 08 March 2004 - 12:16 PM
Do you have any Kosher products in your local grocery? If so, you may find potato starch there...especially this time of year (before the Passover holiday). Potato flour is definately harder to find.
Posted 09 March 2004 - 04:46 AM
also sell rice and tapioca flours at a price cheaper than
Posted 09 March 2004 - 05:07 AM
I purchased mine from National Starch and Chemical Company, foodstarch.com.
My distributor is Tracy Wisner in Baltimore, MD. 410-256-5055. If you check on the site, you can find the number to call for their headquarters and they'll give you a distributor in your area as well as sending you a 5# sample if you request. SUPER nice people!
Potato starch is 55 lbs, $80.00
Corn starch is 50 lbs, $30.00
It sound like a lot but if you're doing baking and such, it goes pretty quick. I purchased a 25 gallon garbage can, lined it with some extra large garbage bags, and dumped it in there. Seals shut and will keep for several years.
If several people in one area band together, you can split a bag...just a thought.
Posted 09 March 2004 - 09:42 AM
The area I live in is so rural that the only place that carries gluten-free products is a Food City and the only thing they have is Rice Flour.
Hey Webgyrl, thanks for the info, I'll check them out. I could order online but can't really afford the cost of the product plus the cost of the shipping. I love to cook and use what I can find. I did find a health food store in Va and they carry some of the products. But no potato starch. As far as I know there isn't another celiac within a couple of hundred miles. So splitting the cost with someone else is not an option.
I was diagnosed last November, 2 days before my birthday. What a wonderful present. It really was because it answered so many things about what I had been living with over the last 10 years.
I have 2 sister's who live in NJ and when one came down for my son's ordination she brought me some rice pasta. Since I'm the only one here who will eat it, it should last a while. I use mostly rice flour and I found Amaranth flour and the all purpose flour mix at the health food store. I found a small bag of Xanthum she had clearanced and boy it was still $8.00. It's amazing what you can do when you put your mind to it. When I was first diagnosed I was all upset because I couldn't find any of the ingredients that were needed in the recipes I found. But now I just substitue. Sometimes it works out and sometimes, Yukky My hubby loves a gluten-free recipe I found for chocolate cake. He's not celiac but he tries to eat mostly what I eat at home. I fix some things he really likes separate. He's a sweety, he's the one who usually makes sure I read all the labels. I'm just so glad he is so supportive.
I would have answered you by e-mail but couldn't figure out how so I'm hoping you get this one here.
Thanks for all the help.
Posted 13 March 2004 - 11:09 AM
How about sharing your chocolate cake recipe? I bake for my 11 yo grandson, and he loves chocolate cake. I've tried recipes using sour cream, yogurt, etc., and sometimes they turn out fairly good and somestimes not. He has a birthday in a couple of months and would love to have a great cake. So far the best cake has been a Chocolate Angel Food, but would like a regular cake that can be decorated for a birthday. Thanks! Jo Ann
Posted 13 March 2004 - 02:18 PM
Black Magic Cake
by Scott Adams
1 3/4 c rice flour
3/4 c cocoa
1 tsp baking powder
1c brewed black coffee
1 tsp Vanilla
2tsp Baking soda
Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9x13" pan for 45 to 50 Minutes, or in 2 layer pans for 25 to 30 minutes. black coffee can be replaced with water if desired.
I usually make mine in a cup cake pan and I usually cook it at a lower temp and a little longer. It seems that rice flour cakes cook better that way. It will be pretty moist.
My non-gluten-free hubby even enjoys it. Hope you grandson likes it.
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