Like potato starch, tapioca starch can be used in place of wheat flour. Potato flour includes fiber, protein, and flavor, while potato starch is pure flavorless starch. You can use mashed potatoes as a thickener for soups and stews or any other dish that requires potato flour as a thickener. The most common use is as an additive in noodles, fries, sauces, bakery products, processed meat and cheese as a binder and texturizer. Mix it with equal quantity of wheat or rice flour for the similar results. My answer: Arrowroot (flour/starch). Resistant starch has shown a great deal of promise in helping improve gut health, resolve conditions that lead to chronic diseases, and reduce/eliminate belly fat, among other benefits. Basically, I took out the potato starch and subbed in Arrowroot 1:1. Potato starch is “washed” out of crushed potatoes, then dried to a fine, bright-white powder. It is sometimes added to wheat flour in breadmaking and can be used for thickening sauces. Potato starch has more thickening power than flour, doesn't contribute flavor of its own and acts instantly -- just about everything roux, or equal parts fat and flour, doesn't do. Is the potato starch being used as a thickener? It is made only from the starch of the potato. It’s also great for coating meat before browning and for thickening gravies. Additionally, all … Potato flour, by the way, is nothing more than ground dehydrated potatoes. You will want to use roughly twice the amount that your recipe requires for potato starch. Potato flour vs. Flour is the most common substitute for cornstarch. You can use corn starch in place of potato flour and get some of the same benefits. I do it all the time. Both are medium-sized starch granules that gelatinize at a higher temperature than root starches. However, arrowroot, potato starch, tapioca starch, and rice flour can work just as well, if not better at times. I believe I have bought a package with the label "potato starch flour." Potato flour is really made from whole potatoes, and potato starch is the starch removed from the rest -- if the terms are used correctly, they are not interchangeable, but they aren't always used correctly! This will definitely add to the moisture and shelf life of bread. ...just to make life and baking/cooking more difficult. It can be used to substitute potato flour. You can also use leftover mashed potatoes 1/2 cup per three cups of flour. When using tapioca starch as a potato starch substitute for thickening, note that its ability to thicken is slightly less than that of potato starch. But rice flour is a weak thickener compared to potato starch so I think you'd need more rice flour than the amount of potato starch called for in the recipe maybe up to three times as much. Why Potato Starch instead of Potato Flour? Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder. If so you could use rice flour. 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