Hi Josh, please email customerservice@bobsredmill.com for help with your request. Thank you!
Hi Josh, please email customerservice@bobsredmill.com for help with your request. Thank you!
I’m modifying a recipe for a creamy chicken dish done for 3 hours in a slow cooker on low. My husband has issues with corn products and I’d like to use a different starch to thicken the milk base other than corn starch. Which starches would you recommend for this application?
All purpose flour!
I am allergic to potato and therefore use alternatives. My question is do you use the same equipment to process all the different starches and is there cross contamination?
Hi Laurie, we do clean the lines in between production runs. However, as potato is not a top allergen we do not test for its presence in other items. If you have more questions, our Customer Service team can help. Reach them at customerservice@bobsredmill.com
I see that most starches are only good for low to moderate heat or break down in long heat times, what is low to moderate heat for baking? how long is too long before it breaks down? why would a recipe call for multiple starches any idea?
Hi Megan! If you're baking muffins or a cake you shouldn't need to worry about the starches breaking down. It's only under certain circumstances that the starches would reach a breaking point—maybe something like simmering a sauce in the slow cooker for 24 hours.
Different starches provide differing textures/attributes in gluten free baked goods. It's not uncommon to see a mixture of multiple starches (or starchy flours) mixed together to create a specific texture.
There is serious typo in this article. When substituting potato starch for cornstarch, the usual practice is to use less potato starch that cornstarch, usually about 1/2 as much. Many, many websites recommend a 1 for 1 substitution, but that is too much, leading to pasty puddings and sauces. This article says 1 3/4 times the amount of cornstarch, which is hopelessly incorrect. Perhaps the intent was to write 3/4, without the 1.
Hi Elisa, no that's not something we carry.
Hi Hexx - I would recommend experimenting with Tapioca or Potato Starch. Both absorb liquid well and have a neutral flavor.
Which one works best to replace cornstarch in a gravy ? I tend to get digestive issues from cornstarch when I use it for a clear gravy. I don't have this problem with wheat flour. But sometimes you need a clearer gravy instead of opaque. Which starch would work better. Thanks in advance. Abby.
Hi Abigail - I would recommend Tapioca Starch as a replacement.
Hi!
I was reading that RAW potato starch has a really low glycemic index. I see that your potato starch is UNMODIFIED, is that the same things as RAW?
Hi Rebecca - No, our Potato Starch is not considered raw. It is heated during the drying process.
Hi Fay, here's a link to our Corn Starch. Click on "Find a Store" and enter your zip code to find stores in your area carrying our products! :)
Bob's Red Mill: Corn Starch
I guess it was just bad luck that I found this site in my search results and trusted it. I needed to replace tapioca starch with what I had on hand: potato starch. Based on the ratios above, 12 Tb cornstarch = 16 Tb tapioca starch, and 12 Tb cornstarch = 21 Tb potato starch. Therefore, your guidance is that I needed 21 Tb of potato starch for every 16 Tb of tapioca starch I was replacing. This is so wrong. I ended up with a fruit dessert that set into a gummy bear-like texture. Further online research, just about everywhere else, confirmed that you usually need less potato starch by volume than the amount of tapioca starch you're replacing. Please take the time to update your site and correct the misinformation.
Hi Effy - it really depends on what you're making. If it's a recipe that specifically calls for Glutinous Rice Flour and/or Sweet White Rice Flour then the success of the recipe may depend on that single ingredient. Our Customer Service team is happy to talk through and trouble shoot recipes if needed. They can be reached at 1-800-349-2173 or customerservice@bobsredmill.com
Hi Dana, you could use any of the starches listed in this article to replace potato starch. Note that to replace 1 Tbsp cornstarch use 1 3/4 Tbsp Potato Starch.
Can you come up with a dry almond milk product that I can just add water to. So many times I run out before shopping day. I use your almond flour with water now but it has a bit of a gritty feel to it.
Also can I add tapioca starch to the almond milk to thicken it up a little ? Does tapioca have to be cooked to be eaten?
Hi Fran, thanks for your feedback - we'll pass that along to our team here. If you have a high powdered blender you should be able to attain a smooth (not gritty) texture with almond milk, but if not you can always pass the almond milk through a mesh sieve or cheesecloth to strain out the larger particles. Tapioca Starch needs to be heated to "activate" the thickening properties, adding it to cold liquid without heating will not thicken very much aside from the small amount due to absorption.
Hi there is your potato starch free from cross contamination with other starches like corn starch..coz I can't take corn either