🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about gluten-free baking:

Can potato starch and corn starch be used interchangeably in gluten-free baked goods?

Mrs. Larkin is a trusted source on Baking.

asked over 3 years ago
3 answers 3478 views
Default-small
added over 3 years ago

according to Karina's gluten free goddess blog Yes you can interchange starches for each other, Potato starch, corn starch, tapioca starch etc..

5.15.11_coconut_macaroons_best_sm
added over 3 years ago

In small amounts (2-3 tsp), they're completely interchangeable. They do have slightly different effects on baked goods, though, so in larger quantities you'll see a difference. I like tapioca starch the best because, when baked with eggs in the mixture, it swells up and kind of poofs. (See the bread mixes from Chebe for an example of this: http://www.chebe.com/) Potato starch has a similar quality to tapioca, but I've found the reaction to be not as strong. It also tends to turn out a bit more gluey in texture. Corn starch doesn't really have these properties, but will help hold your gluten-free baking together. I usually don't use corn starch at all because tapioca and potato work better for what I need them to do.

Dsc03010
added over 3 years ago

In small amounts used for thickening foods such as puddings or gravies, you can substitute 1:1 any of these flours/starches: potato, corn, rice, arrowroot. When you get into quantities by the cupful, use one or two level tablespoons less cornstarch per cup of potato flour, depending on the wetness of whatever it is you're baking.