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18 Champion Potato Starch Substitute In Baking You Must Know

Baking is an enjoyable activity. You get excited to see and taste your finished product. A delicious baked goodie needs the right amount of ingredients. Potato starch is one of the key ingredients used in baking. Did you know other options are available if you don’t have potato starch at your disposal?

If you also want to experiment with other alternatives to potato starch for baking, you can do so. Here are some substitutes to use aside from potato starch.

  1. Instant Mashed Potatoes
  2. Rice Flour
  3. Potato Flour
  4. Mochi Flour
  5. Cornstarch
  6. Tapioca Starch
  7. Kuzu Starch
  8. Arrowroot Powder
  9. Coconut flour

If you are still stuck and unable to get the above alternatives, the following list will provide you with the full comprehensive list of the best potato starch substitute.

But before that, let’s get better acquainted with this key ingredient used for baking.

What Is Potato Starch?

Potato Starch Substitute

Potato starch comes as a result of crushing potatoes.

This process lets out the starch grains referred to as leucoplasts. The starch grains are washed and dried, allowing the formation of powder, which turns into potato starch.[Source]

Potato starch is a thick, gel-like substance. It is tasteless and odorless, and because of this property, it can be added easily to various recipes without altering the taste of the food.

It binds to water very well and forms a sticky paste. It is a go-to ingredient in frying, cooking, and baking.

It gives cakes, cookies, and other baked goodies tenderness, structure, and binding properties. It also gives texture to your recipes. Potato starch is gluten-free.

It is essential for people who have Celiac disease. Don’t confuse potato starch with potato flour. It’s a whole different thing.

18 Best Substitute For Potato Starch 

If you ask me, the best substitute for potato starch is cornstarch. It is readily available and cheap, and I don’t need to calculate any substitutions. It’s simple. I can use it in the same amount as potato starch.

Another reason cornstarch is the best for me is its use outside of baking. I can deep fry chicken with cornstarch. It makes chicken crispier and tastier and gives it a golden-brown color. I can also use cornstarch for coating if I want to fry fish and other dishes.

Did you know that every 100 grams of cornstarch gives 0.3 grams of protein, 91.3 grams of carbohydrates, 0.1 grams of fat, 0.9 grams of fiber, 9 milligrams of sodium, and has 381 calories? Furthermore, cornstarch absorbs less oil, which means less fat – good for the health! It is also a thickening agent in gravies, soups, and stews.

Another good thing about corn starch is that I can buy it in bulk as long as I store it in a cool, dry place and tightly seal it. Cornstarch can last for an extended period. I don’t need to make frequent trips to the grocery store to buy it. It saves time and energy.

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Now, let’s go back to the best potato starch substitutes. In no particular order, here are what you can considering trying.

Mashed Potatoes

Mashed Potatoes

You can use mashed potatoes as a substitute for potato starch.

Use a food processor in making mashed potatoes to turn them into fine powder. You can use a 1:1 ratio in place of potato starch.

Rice Flour

Another substitute for potato starch is rice flour. It is gluten-free, tasteless, and is also a thickening agent. As an alternative to potato starch, mix two tablespoons of rice flour with one cup of liquid.

Make sure to use it at the start of the recipe.

Potato Flour

 

Potato flour has a distinct potato flavor and is most suitable for frying compared to baking. Use a 1:1 ratio in substitution. Two kinds of potato flour are available commercially. The first one is potato granules, and the other is potato flakes. 

Potato flour binds water and other ingredients in baking. It is useful in producing yeast, rolls, and bread.

Mochi Flour

Mochi flour is Mochiko, a Japanese Sweet Rice Flour. It is milky in flavor and is a little bit sweet.

This is commonly used for baking and comes from short-grain rice. It gives a different taste and texture. You can use this in a 1:1 ratio.

Cornstarch

 

Cornstarch made from corn is gluten-free. It is white, fine powder, and has no color or taste. Cornstarch makes your dish shiny and is used to thicken your stews and sauces.

You can use this in baking as an alternative to potato starch. Use this in the same amount as you would use potato starch. Just remember to add this at the start of cooking.

In addition, corn starch has an anti-caking agent property. It stops the sugar from clumping. It is especially critical when mixing the dough in baking. 

Tapioca Starch

Tapioca originated from the root of a plant in Central and South America. It is also known as yucca or cassava. 

When making a cake or bread, you can add 25-50% more than what the recipe states and also lower the other flour-like ingredients to reach the adequate volume of the cake or bread mix. 

Tapioca starch is an essential ingredient in making fruit pie fillings. It is also mildly sweet. 

Kuzu Starch

 

Kuzu starch or kudzu or Japanese arrowroot comes from kudzu vine roots. It is native to Japan and China, but is growing in the southern part of the United States.

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It is another potato starch substitute and acts as a thickening agent. Kuzu starch that is dry is not ideal for frying and baking because it tends to curdle.

Arrowroot Powder

Arrowroot powder originated from the arrowroot plant found in the West Indies, Central America, and South America. It is colorless, paleo-approved, and gluten-free. 

It can last long for 3 to 4 years and has 3% fiber, which is good for the body. Use two tablespoons of arrowroot powder in place of one tablespoon of potato starch.

It serves as a thickening agent and is ideal for baking bread. 

Coconut flour

 

Coconut flour is another substitute for potato starch. It gives a slightly sweet taste and is ideal for making waffles.

You can substitute potato starch with coconut flour by lowering the amount to 15% so the dish will not harden. It is a great alternative for vegan people.

Almond Flour

Almond flour is another replacement for potato starch. It is sweet, gluten-free, and is perfect for baking. Use a 1:1 ratio in substitution.

Almond flour is more expensive than the others, but it has another advantage. It contains nutrients and vitamins essential for the body. An ounce of it has 3 grams of fiber and 6 grams of protein. 

Almond flour is a staple for baking cookies and brownies. It gives a nutty flavor to your baked goodies.

Oat Flour 

Oat flour is another substitute for potato starch. It is also gluten-free.

Use a blender for your oats until you get a fine powder. Use the 1:1 ratio in substituting oat flour for potato starch. 

All-Purpose Flour Or Wheat Flour

 

Wheat flour is not the best alternative, but you can still use it. All-purpose flour or wheat flour thickens your recipe. You can use a double amount of all-purpose flour or wheat flour to replace potato starch.

Wheat flour is indispensable in baking, and you can still use this in making a batter for coating food, thickening sauce, and frying.

When you use wheat flour, be sure to use low heat and slowly cook the food. Otherwise, the ingredient will form a cluster.

Quinoa Flour

Quinoa flour comes from quinoa seeds used for frying, cooking, and baking. A notable feature of quinoa flour is that it gives you a bitter taste. So, use this only if you can’t find any alternative.

There’s a solution to remove the bitter taste by toasting the quinoa flour for up to two hours. If you don’t have the time, better find another substitute. 

Sweet Rice Flour

 

Another potato starch substitute is sweet rice flour or glutinous rice flour. It comes from sweet rice and has a high starch content. It also gives a sweet flavor to your recipe. 

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On top of that, it also gives more punch to your baking. Be sure to use sweet rice flour at the start of cooking. Use a 1:1 ratio in substitution.

Ground Matzo

Ground Matzo is a rigid, flat, flavorful unleavened bread made from water and flour. It is part of Jewish cuisine. 

You can use this as a thickening agent. It sucks up more liquid, making the dish heavier. In this regard, it is the least recommended substitute.

Water Chestnut Flour

 

Water chestnut flour comes from groundwater chestnuts. It is also called singhara. Chestnuts are boiled, and then skinned and transformed into powder. Putting water chestnut flour into your cooking makes your dish smoky and gives a sweeter taste. 

As a thickening agent, you mix it with water, putting more until the consistency you want is reached. 

You can extend the shelf life by putting it into a sealed container. In this way, it will last for six months. 

Ground Flaxseeds

Ground flaxseeds are another potato starch substitute and absorb water ten times more. It is not advisable to use them in baking cakes or bread for gluten-free batters. You can use them in place of eggs and as a thickening agent in puddings and smoothies.

You can still use ground flaxseeds in baking by doing this. You need to crush or pound them into fine powder. Mix three tablespoons of water with one tablespoon of crushed ground flaxseeds, and then wait ten minutes.

Pour the mixture into your dough then bake.

Potato Starch Substitute Related FAQs

What is the action of potato starch in gluten-free baking?

Potato starch gives tenderness, and structure and binds all the ingredients together during the baking process.

Don’t put too much potato starch because the texture will crumble. 

Which gives more crispiness to your dish, potato starch or cornstarch?

Cornstarch makes your fried food crispier than potato starch.

What is the difference between potato starch and potato flour?

Potato starch is tasteless, while potato flour has flavor, fiber, and protein. Potato starch is also made from crushed potatoes, and dried into a white powder.

On the other hand, potato flour comes from potatoes that were peeled, dried, cooked, and grounded into fine powder. The color is light, grayish, yellowish, brown.[Source]

Which is better, cornstarch or potato starch?

Potato starch has a minimal amount of carbohydrates and calories than cornstarch.

It is then the preferred choice for people looking for a thickening agent without dealing with more calories or carbohydrates in their diet.