Description
Potato starch is the result of an
extraction process removing the starch only from the
potato. Think of the white foam that floats to the top when
you boil potatoes, that's potato starch.
Potato starch finds uses in fast
food, sweets, sausages, tablets and paper products. In home
use, it is used to thicken soups and gravies. Liquids
thickened with potato starch should never be
boiled.
Potato starch has no
gluten. It is used in recipes for those who are gluten
intolerant. It is naturally gluten free. It is in a group
of food additives known as starches, thickeners and gels. It
is similar in use to Arrowroot and corn starch. Its main
advantage over other starch thickeners is that it's a permitted
ingredient for Passover, unlike cornstarch and other grain-based
foods.
The following may be substituted if
necessary: cornstarch (not permitted for Passover) OR arrowroot OR
tapioca starch OR ground Passover matzo (also permitted for
Passover).
As a side note, there are
some companies that are using potato and corn starches to replace
petroleum in the production of plastics for things like the plastic
knives, spoons and forks and even plates. These items will
break down in our land fills within months rather than
"never".
