Potato
starch is not potato flour. Potato flour is dehydrated potatoes
ground into powder and is much heavier and denser. 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.
This 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".
Potato starch has been produced in Denmark commercially
since 1900 and up to 75% of their tuber crop is dedicated to industrial
production.
RECIPE
GLUTEN FREE STREUSEL TOPPING
Ingredients:
1/2 c. shortening
3/4 c sugar* or xylitol*
(for sugar free)
1/2 c potato starch*
3/4 c. cornstarch*
2 t. baking powder*
1/2 t. salt*
1 1/2 t. xanthan gum*
1/4 c. milk
1/4 t. cinnamon*
Mix together all ingredients until crumbly.
Bake in single layer in 375ºF oven til brown.
*These items are available at www.barryfarm.com.
