Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Question About Potato Starch
0

9 posts in this topic

<_< I find so many recipe's calling for potato starch. My question is can I substitute Corn Starch for Potato starch?
0

Share this post


Link to post
Share on other sites


Ads by Google:

Hi - my experience is ....it depends! If you are using a small amount (like tablespoons) for a thickener, then it's probably fine....but if you are using it as a main ingredient (by the cupful) you may notice a different taste to the final product. Try it out and see! Also, as you may notice, most of the recipes call for a mixture of different flours...so I wouldn't try cornstarch alone. Sara

0

Share this post


Link to post
Share on other sites

Thanks Sara,

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.

Thanks again.

Lucy

0

Share this post


Link to post
Share on other sites

Hi Lucy - I'd try the recipe with the corn starch as substitute..I know some recipes for gluten-free pastas use corn.

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.

good luck!

0

Share this post


Link to post
Share on other sites

Try the Oriental stores for your potato starch flour. They

also sell rice and tapioca flours at a price cheaper than

specialty stores.

0

Share this post


Link to post
Share on other sites




I use a lot of corn starch and potato starch for my baking, cooking, etc. P.starch is $$$$ in any store so I did some searching and found a company that sells it by 55 lb sacks for MUCH cheaper. Shipping is only $10-15 via UPS.

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.

HTH!

0

Share this post


Link to post
Share on other sites

Thanks for all the help.

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.

Hey Jean,

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 :P 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.

Lucy

0

Share this post


Link to post
Share on other sites

Lucy,

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

0

Share this post


Link to post
Share on other sites

Sure, here it is:

Black Magic Cake

by Scott Adams

1 3/4 c rice flour

3/4 c cocoa

1 tsp baking powder

1c brewed black coffee

1/2c oil

1 tsp Vanilla

2c sugar

2tsp Baking soda

1tsp salt

2eggs

1c milk

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.

Lucy

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,681
    • Total Posts
      921,726
  • Topics

  • Posts

    • No I'm in the UK, from what I've been told that's a good thing for gluten labeling and standards compliance. What you and everyone else on here says makes me sense than what the doctors are saying (a confused message at best is what they're giving me, each one with a slightly different version of it). My referral letter is in the post so on theory appointment may not be that far away. I have a load of my favourite Quorn stuff (non-gluten-free version) in the freezer so perhaps using that up may be a good way to proceed for now. I'm out at the moment and torn whether to try chips from a café, in the strict gluten-free future would probably be a no-no but in current situation probably not so bad...
    • I also only really eat one meal a day and always after I get home. I never really feel hungrey. I call it 'Pavlov's dog in reverse'.  I think it comes from so many years of food making me sick. I have gotten to the point where I now at least can eat a sandwhich and some fruit during the day but it wasn't a quick process. When folks get like that it is very important to make sure that one meal has a good amount of both calories and nutrtion.  If your diet is how you describe you are starving yourself.  You need to get yourself used to eating again.  What helped me was carrying a baggie with some nuts and dry fruit with maybe even a handful of gluten free pretzels and always some chocolate baking chips. I just ate couple pieces when I thought of it throughout the day. A little bit of cheese and a couple safe crackers, a piece of fruit or a small tin or individual serving snack pack are also good. You need to get some nutrition during the day so you can feel up to cooking a simple full meal  for dinner. I hope your feeling better soon.
    • Ok, I can't seem to find my first lot of blood tests that were done for Celiac screening, they did include TTG I remember that much, and I am getting another copy of it but another test did come in today.  I don't know how different tests are done around the world and I don't get all the medical jargon but this is what it states, ******************************************************************************* HLA DR/DQ Genotyping for Coeliac Disease, Specimen type : EDTA blood Method : Detection of sequence-specific oligonucleotides (Gen-Probe). HLA-DR - 1, 13          DRB1 - 01, 13 HLA-DQ - 5,6        HLA-DQA1 - 5,6      HLA-DB1 - 05, 06 Interpretation : No genotype susceptibility for coeliac disease.  The DQ2 and DQ8 antigens associated with increased risk of coeliac disease were not identified in this patient.  In the absence of these antigens, coeliac disease is extremely unlikely.   *******************************************************************************   I have read the horror stories of blood tests and scope biopsies not be done right or flawed but here is what I do know as of now, At the moment the most non invasive test I can have done say negative.  I have double scopes (endoscopy and colonoscopy) booked for the 12th of October with results from biopsies expected a week or two after. Chances are they will show, a) signs of coeliac disease (even if the odds are low it can still happen), b) show signs of something else entirely and we will be busy dealing with the ramifications of that or c) it will show no signs of coeliac but I will still be suffering from gluten sensitivity (which is harder/impossible to measure clinically). My GP has told me that stress and anxiety can be a cause of all the symptoms I have been experiencing and suggests if the scopes show nothing that I may benefit from something to treat anxiety, i.e. antidepressants.  Not in a, "Oh we don't know what it is so have these," kind of way, he agrees with the thought that the scopes could indeed show coeliac, something else or even be negative. I did tell him that I could have a sensitivity and that even without benefit of clinical results, some people have gone on a gluten elimination diet for a period of time to see if they get any relief.  My question is this, if the scopes come up negative and I try eliminating gluten, how long would it be before I saw any results or improvements?  I have read enough here and elsewhere to know that everybody is different, some see results within days, some see results longer but are there any guidelines for how long a test like this should be undertaken for?  I have heard everything thing from two weeks to two months.  All of this is entirely moot at this point but I know that even if the results said clear, there would always be a little part of me that wonders if it could be a sensitivity that is the problem.  Any thoughts or advice greatly appreciated, and a thank you to all those who have taken the time to respond and offer advice and encouragement so far.        
    • We don't delete accounts but can delete any personal information and change your screen name if you would like. Just send me a personal message with three possible screen names. For the record you can edit most things in your account area with the exception of your screen name.
    • Thanks I never heard of that dye before, I guess I have to find more natural meat thanks for the suggestion. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,681
    • Most Online
      3,093

    Newest Member
    Misalina
    Joined