Saturday, April 7, 2012

Bob's Red Mill Potato Starch



The kugel recipe I'm going to execute calls for potato starch. I considered using the corn starch in my pantry, but what is the fun in that?

You never know, now that I have this, I might do some more gluten-free baking in the future since Bob's Red Mill Potato Starch is a "terrific ingredient for gluten-free baking, as it produces a tender, moist crumb."


Yep, it's potato starch. But beware if you have nut or soy allergies.


It makes sense that potato starch doesn't offer anything but carbs. Starch by definition is a carb.


Potato starch, like corn starch, is extremely fine. It's so fine it's sticky. Not sticky like three-year-old fingers in your hair sticky, but sticky like caking sticky.


Which is sort of funny, if you think about it. Starch is used to keep powdered sugar from sticking to itself. Formulation is funny business.


Bob's Red Mill potato starch, available in the Bob's section of Mother's Market in an 1.5 lb bag for $3.49, which isn't near the ridiculous price of xanthan gum.


0 comments: