great information
starting to bake for Passover
have bucket of corn starch, no potatoes starch, so will let you know the outcome

Hi there
I work in a company that produces wrappers for egg rolls. The wrappers are brushed with corn starch on the production line. One of our customer keeps complaining about cracks on the spring roll. They buy the wrappers, fill it with meats and other ingredients, cook it and freeze it in a blast freezer on trays exposed to the blast freezing and they take it out after few weeks and they find cracks on the spring rolls. Does anyone knows if brushing with potato starch would make a difference on the condition mentioned above ?
Thanks

I was making oyster soup using a roux with wheat flour. I changed it to potato starch and now the flavor of the oysters is gone and that's odd since potato starch presumably doesn't change the flavor.

The article mentioned potato starch is good for pie filling. Is this a cooked pie filling, or a filling where you toss the fresh fruit in a sugar, starch, and spice mixture prior to baking, as it also mentioned that it doesn’t stand up well to long cooking times?

Thanks for the article. I’ve never considered using potato starch, but now I’m going to have to give it a look.

I’ve used cornstarch almost exclusively for preparing Chinese food, most of them being stir-fry dishes with sauces that require thickening. Hannah Che’s recent book, “The Vegan Chinese Kitchen” suggests a preference for potato starch, and while allowing cornstarch to be substituted for it, recommends increasing the amount specified [in her recipes] “by at least 50 percent.” I purchased some Bob’s Red Mill potato starch and have yet to try it on a recipe, but thought this might be of interest since most of the comments here pertain to uses other than Asian dishes of this type.

I’m also intrigued to see that “cornstarch” appears in print most frequently as one word (rather than “corn starch,” whereas “potato starch” is always two words. Who knew?!

I currently lightly dust chicken wings with cornstarch and then oil to air fry. Due to the high temperature, should I use potato starch in its place.

How long past the sell by date can I use my package of unopened potato starch? It somehow got hidden away.

I am making air fryer chicken wings, the salt and vinegar king. It calls for tossing in potato starch after they’re done can I use corn starch? Praying you say yes!

What about thickening things when you live at high altitude? Cornstarch doesn't work, because of the lower boiling point of water at altitude, never reaches a high enough temperature for it to thicken. Will potato starch work, or will it have the same problem? Or is there something else that will work?

I use potato starch when baking Norway krumkaker cake on a waffle iron 1 minute at 220 temp. For some reason city market where I live wont carry it- they think corn is best for everything. Please educate them. If I had known I would have ordered online ahead of time. Im hoping the corn will be able to handle high heat.

I have a shortbread recipe that calls for potato starch. Will substituting corn starch change the end result?

I was wondering how potato starch would fair in a pie crumble topping?

As a thickener, can I add potato starch directly to the beef stew pot or must I add potato starch to some warm water first, and then -pour it into the stew pot?

I am making gnocchi but having trouble sourcing potato starch
The recipe calls for potato starch and rice starch
Can I substitute the potato starch with cornstarch and not get a bad result

I have been a baker of bread, rolls, biscuits, etc most of my adult life. My son-in-law has a lot of food allergies. He is allergic to many fruits, almost all berries except blueberries. He is deathly allergic to potatoes, and he just realized he is also allergic to gluten.
So I am trying to find recipes for bread made from rice and but call for potato starch. I can't use that in his case. He and my daughter enjoy home made bread and cinnamon rolls. So I have been searching online for other types of non-gluten grains that I can mix with rice flour. I can grind my own rice and also my own oats.
It is really challenging. I have found there are many kinds of pseudo-grain "flour" that I never heard of. I am glad to see that I can try corn starch instead of potato starch. We will see how that works out.

Can potato start be added to buttercreams as a stabilizer? I've used it in a mousse and it was just added to the sugar instead of creating a slurry. Would this application be the same for adding it to the buttercream? Thank you!

Hi I am making gluten free rusks
using a combination of rice flour, millet flour and tapioca flour
it also has potato starch..can I substitute it with corn flour

Can you substitute cornstarch for potato starch in your German potato dumpling recipe?

I've found that it's brilliant for binding hash browns or bubble and squeak. Not all potatoes stick togeter well when you fry them but potato starch solves the problem beautifully. You don't seem to need very much either.

When making gluten free gravy, when can I add potato starch and at what temp to keep it from breaking? Would corn starch be better if the finished gravy will be kept warm on low heat. How far in advance can I thicken the gravy?
Thank you,

i am making gluten free all purpose flour ,original recipe calls for potato starch so can i substitute it with cornstarch? if yes by how much ratio i should substitute?

A little confuse about when to add either the corn starch or potato to soups. You state, they don't like high temperatures when adding them to soup. So, what temperature does your soup or sauces need to be before adding the starches? Thanks, Madaline

Informative article . I want to make a lamb stew/casserole and need a thickening agent. My granddaughter has complex allergies but is ok with potato starch. It would be a long slow cook. Will potato starch work? At what point should it be added?

Great article. Through, well-organized and highly informative. I needed to know if I could use potato starch instead of corn starch for a cherry pie filling, since it’s now too late at night to go to the store. You answered my question perfectly. Thanks!

This is awesome information that you put out foe all of us that have questions regarding those two types of starches.
I have a recipe that calls for 1/2 cp of flour and 1/2 cp of cornstarch. In this application I can I just switch to 1/2 cp of potato starch and have it work just the same? This is for a sponge cake. Thank you very much.

I would like to freeze raw cake batter and was going to add potato starch to ensure freeze thaw stability. Do you think this is the best starch to you or would you recommend another starch?

I'd like to use corn OR potato starch as a base coat for raw onions before dippng in an ethnic batter ("Besan" which is chickpea/garbanzo flour) and fry onion rings (aka onion pakoda). Would it work for me to use potato starch slurry, dip the raw onion ring into it, and then dip it in the besan batter before dunking into the hot frying oil?

Hi
Would like to know when making flat bread is potato starch a good option to use as a presivertive will it freeze well?

I'm trying to workshop a recipe for gluten free lemon bars that calls for rice flour as a thickener for the custard. Rice flour has a chewy, gummy texture, and I'd rather the bars be much softer to the tooth. The filling will consist of eggs, lemon juice, sugar, and baking powder. I'd be willing to use any mix of cornstarch, potato starch, xanthan gum, and rice flour. Any suggestions?

hi. i am going to follow an air fryer recipe for chicken wings (400 deg).
they suggest dipping the wings in potato starch. i have corn starch. should i go out and buy the potato version

I have a cookie recipe that calls for 1/2 cup cornstarch, and powdered sugar, and 1 cup flour. Can I use potato starch instead of corn starch?

You say potato starch can withstand higher temperatures and then say corn starch is better for long cooking. Neither like to be frozen and reheated or acid recipes. What temperature and time is the limit for corn starch and potato starch. Is there another starch that works better at high temps, Freezing and long cooking?

I have a mostly flourless chocolate cake recipe that calls for 4 1/2 Tablespoons of flour. Can I use potato starch instead?

How long does cornstarch last

I have a brownie recipe that uses potato starch instead of flour! Could I use cornstarch?

Can potato starch be stored for longer periods? Does refrigerating or freezing increase the shelf life?

After compiling all my ingredients for blue cheese cookies I realized I only had 1/2 c cornstarch instead of the full cup it calls for. Can I use potato starch to complete the cup requirement? I live on the end of an island so can’t run to the store for more cornstarch. Help!

Which one is better of cheese production and how to use it.

Is corn or potato starch better for vegan matzo balls?

I have been watching NHK ( Japanese national tv.).
They frequently use potato starch to fry meat and vegetables as apparently it gives a nice crisp texture,but you make no mention of this on your site. Is this purely a Japanese style of cooking?

On this subject may I throw Tapioca Starch into the mix ?

Hello im making sous vide egg bites and have had the hardest time finding rice starch. For a substitution would you suggest using the cornstarch or potato starch? Surprisingly I already have potato starch but not corn starch thank you!

I would like to use potato starch to thicken a blend of cooked vegetables and cashews. All the ingredients go into the blender at either room temperature or colder. The are blended for 15 minutes. By the end of that period, the friction of the process raises the temperature up to between 65 - 70. My question is this, should I add the potato starch at the beginning of the blending processes, part way through or towards the end.

This is an excellent article. Thanks for the information. I would like to use potato starch to thicken chicken stock. I would then use the thickened stock as a base for a chicken casserole that will w baked in the oven. Would this work? I am not sure what you mean by “prolonged cooking times” when you advise against using potato starch In these applications. Thank you very much!

i have a recipe that says use 1/4cp cornstarch on the meat this will thicken the sauce as it cooks in the slow cooker but it makes so much food and i cant freeze this cause next time around its no good so if i use potato starch will i be able to freeze left overs and when slowly reheated will it be just as good as the first time?

Greetings, I typically use "modified cornstarch" also known as Clear Jel to thicken my pie fillings that I can in a hot water bath for 40 minutes (as I'm at high altitude). Can I substitute potato starch for this application?

I was using both corn starch and potato starch, and might have mixed up their containers and lids. Does anyone know how to tell them apart by physical means? Taste, color (yes, both are white, but the whites are a tad bit different), by mixing with an acid and checking the reaction? I can always mix them together and know I have a 50/50 mix of potato/corn starch, so they won't go to waste. Thanks for any help with this. In the future, I will label both lid and container.

How would you use potato starch, ot amy other to mskeVegsn yoghurt with Vegan milk