Common Uses
About Potato Starch
Potato starch is a fine, white powder extracted from the tubers of the potato plant. It is highly prized in baking for its ability to absorb moisture and create a light, tender crumb, making it an excellent choice for gluten-free recipes. Its neutral flavor ensures it doesn't overpower other ingredients, allowing the natural flavors of your baked goods to shine. Potato starch is often used to enhance the structure and binding of doughs and batters, providing a moist, cohesive texture that’s especially useful in gluten-free bread and cakes.
History
Potato starch has its roots in South America, where potatoes were first cultivated over 7,000 years ago. The process of extracting starch from potatoes became more refined in the 19th century, particularly in Europe, where it was used in both culinary and industrial applications. Its popularity in baking grew with the rise of gluten-free diets, as it offered a reliable alternative to wheat flour. Today, potato starch is a staple in gluten-free baking worldwide, valued for its ability to improve texture and moisture retention in a variety of recipes.
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