My husband is a new celiac and I am learning to cook all over again....I asked the health food store for potato starch flour, used in so many recipes and they said I had to order a case as they didnt sell much. What I got was potato flour. I need to know if it can be converted to potato starch flour by adding something such as corn starch?

This is new for me too, I am a willing supporter and want to do this right. Any help is appreciated!

Thanks
Joy

I have never tried to convert potato flour by adding anything to make it more strachy. But i have used potato flour as a straight across replacement for potato starch in some things. In dryer applications like cookies, starch or flour can be used, usually without any problems. In moist applications like cakes, potato flour is heavier and can make a cake a more dense.

You can order these things on-line if you can't get them locally, and depending on who you order from, shipping isn't that bad. kinnikinnick.com is a really good one and they have some pretty good pre-made foods too. They ship for a flat rate of 10$ no matter how much you buy.


Hope this helps a little...

I asked that same question a few months back. The health food store said it was the same thing. NOT TRUE. when a recipie calls for potatoe starch flour, what you want is potatoe starch. In my little experience, most recipes will say potaoe starch and note not flour. Potatoe flour is usually used in very small amounts, starch is used in larger quantities. You cannot convert the two. they are two different things.

I find when you make things with potato startch like cookies.. they are thin runny and flat.. but when you use potato flour they hold together better. So go ahead and substitute the potato flour, and if you can get it use like half tapioca startch or cornstartch
It's a grand experiement and you will find the right combinations that work for you!

I should have mentioned earlier that when I substitute potato flour for starch in a cookie recipe, there is usually a combination of flours, as it is in most gluten-free baking. When I make cookies I will usually use about 1/2 rice flour and a quarter each of tapioca and potato, and in this case I can turn out some really good cookies.

When you use something like potato flour in a cookie recipe that calls for potato starch, you might try increasing the temperature to set the structure of the cookie, before it goes flat. Sugar can make a difference too. Granulated sugar will melt, but powdered sugar will not. So if you are having trouble will flat cookies, if you substitute 1/4 of the granulated sugar for powdered, they will spread less.

Good Luck! And DLayman is right, when you expirement, the best gift is finding the formula that works for you.

You can find potato starch flour in most regular grocery stores in the Kosher section.