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Substitutes For Potato Starch
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8 posts in this topic

Unfortunately, I am having a reaction to potato starch, now. Does anyone have a good substitute? I used cornstarch once and had a WORSE reaction, so that's not an option. I'd used arrowroot a long time ago to thicken lentil soup and remember that it had a taste I didn't like.

I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?

Thanks in advance for any help or suggestions :)

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Unfortunately, I am having a reaction to potato starch, now. Does anyone have a good substitute? I used cornstarch once and had a WORSE reaction, so that's not an option. I'd used arrowroot a long time ago to thicken lentil soup and remember that it had a taste I didn't like.

I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?

Thanks in advance for any help or suggestions :)

I like this page for listing flours and how to mix them. http://glutenfreegirl.com/how-to-make-a-gluten-free-all-purpose-flour-mix/

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If you are an oat reactor, have you tried switching brands of potato starch yet to avoid oat c'c ?

I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.

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What are you using it for? If you need to thicken lentil soup, for example, you do not need any flours or starches. Just puree about 1/2 to 3/4 of the soup in a blender. I make tons and tons of great soups and I never need to use a thickener - just pureed veg (i.e. potatoes and leeks in vichyssoise).

If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?

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What are you using it for? If you need to thicken lentil soup, for example, you do not need any flours or starches. Just puree about 1/2 to 3/4 of the soup in a blender. I make tons and tons of great soups and I never need to use a thickener - just pureed veg (i.e. potatoes and leeks in vichyssoise).

If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?

So, can sorghum be used to make a white sauce? Thanks for the suggestion. I did not know that. No, It was probably 40 years ago when I tried arrowroot to thicken lentil soup and only because the recipe called for it. I have noticed some gluten free recipes use arrowroot now for the starch. I need something to add body to my baked goods such as cupcakes, biscuits, cakes, etc.

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If you are an oat reactor, have you tried switching brands of potato starch yet to avoid oat c'c ?

I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.

Yes, I am an oat reactor. Can't eat them. No, that hadn't occurred to me. I had always used Bob's Red Mill and never had a problem until now.

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i'm wondering how much body sweet rice flour adds to baked goods.

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