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Potato flour by John Spottiswood.

This gluten-free starch is used to thicken soups and gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled. Supermarkets often stock it among the Kosher products.

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Also known as

  • Potato starch
  • Potato starch flour
  • Katakuriko

Substitutes

cornstarch (This is very similar, but not permitted for Passover.) OR arrowroot OR tapioca starch OR ground Passover matzo (This is also permitted for Passover.)

Comments

  • Shawn Christopher
    Reply
    Shawn Christopher
    May 10, 2010
    I am a gluten free chef and this is not accurate. In my recipe's I use both potato starch, and potato flour. These are not the same thing. Potato starch is made through a process of removing the starch from potatoes and is the consistency of cornstarch. Potato flour is dehydrated potatoes ground into a powdery flour. A simple trip to the grocery store can clear this up for most anyone. Go to the gluten free section and look for a package of Bob's Red Mill Potato starch, and a package of Bob's Red Mill Potato flour and compare them. I hope this helps.

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