Use 4 tsp. of potato starch to substitute for every 1 Tbsp. of corn starch; when using it to thicken a liquid, mix the potato starch with a small amount of water to make a slurry before stirring it in to your recipe to help prevent clumping.
Gluten-Free Breads and Rolls: Potato starch is a common ingredient in gluten-free baking as it helps improve the texture and moisture retention of baked goods. Use potato starch along with other gluten-free flours like rice flour, tapioca flour, and xanthan gum to create a gluten-free bread or roll recipe. Potato starch helps to give the bread a light and tender crumb.
Cakes and Cupcakes: Potato starch can be used in cakes and cupcakes to create a soft and moist texture. Substitute a portion of the regular flour in your cake or cupcake recipe with potato starch. This addition enhances the tenderness and moisture of the final product. It works well in both chocolate and vanilla-based cakes.
Pie Crusts: Potato starch can be added to pie crust recipes to improve their texture and tenderness. Combine potato starch with your favorite pie crust ingredients, such as flour, butter, and salt, to create a flaky and tender crust. Potato starch helps to reduce the toughness that can sometimes occur in traditional pie crusts.
Cookies: Potato starch can be used in cookie recipes to create a delicate and melt-in-your-mouth texture. Add potato starch along with the flour and other ingredients in your cookie recipe. It helps to create a tender and crumbly cookie texture, particularly in shortbread and delicate butter cookies.