- Unmodified potato starch
- Use as a thickener for gravies, soups and more
- Excellent for gluten-free baking
Bob's Red Mill Potato Starch Unmodified is made from top-quality high-starch potatoes by a water filtration process. Excellent as a thickener for gravies, sauces, soups or stews, it is also perfect for gluten-free baking. Use this as a corn starch substitute with 1 1/4 tablespoon potato starch for every tablespoon of corn starch.
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Nutrition Facts
about 52 servings per container
|
Serving size |
1 Tbsp (12 g) |
|
|
Amount per serving Calories |
40 |
|
% Daily Value *
| Total Fat 0 g | 0% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 10 g | 4% |
| Dietary Fiber 0 g | 0% |
| Total Sugars 0 g | |
| Includes 0 g Added Sugars | 0% |
| Protein 0 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 4 mg | 0% |
| Iron 0 mg | 0% |
| Potassium 2 mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENT: Potato Starch.
USAGE TIPS
- Use 4 tsp potato starch to substitute for every 1 Tbsp of cornstarch.
- If using to thicken a liquid, it is best to first make a slurry of the potato starch with a small amount of water before incorporating into the larger batch. This will eliminate clumping.
- Best used to thicken sauces and gravies just before serving.
- Contributes a light and fluffy tester to baked goods.
GLUTEN FREE BROWNIES
- ¾ cup Gluten Free Oat Flour
- ½ cup Sorghum Flour
- 1/3 cup Bob's Red Mill Potato Starch
- 1 tsp Sea Salt
- 8 oz Unsalted Butter
- 4 oz Unsweetened Chocolate, coarsely chopped
- 2 oz Bittersweet Chocolate, coarsely chopped
- 2 cups Granulated Sugar, divided
- 1 tsp Vanilla Extract
- 4 large Eggs
Preheat oven to 350℉ and lightly oil a 9-inch square pan. Sift flours, starch and salt together and set aside.
Melt butter and chocolates in a medium saucepan over low heat, stirring frequently. Add 1 cup of sugar and stir for 30 seconds, then remove from heat and stir in vanilla.
Put eggs and remaining 1 cup of sugar into a bowl and whip until pale, thick and doubled in volume, about 4 minutes. Fold the whipped eggs into the chocolate. When almost completely incorporated, gently fold in the dry ingredients.
Bake at 350℉ for 40-45 minutes, until a toothpick or knife inserted into the middle comes out with very few crumbs. Makes 16 brownies.
Store in a cool, dry place. Keeps best sealed for freshness.
- NON GMO Project VERIFIED
- KOSHER PAREVE
- GLUTEN FREE
- Resealable Package
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