Potato Starch Substitute for Cooking, Baking, & Frying

Potato starch substitutes commonly include cornstarch or arrowroot starch, although there are ratio differences how to use them in cooking, frying, and baking. Simplify moments when you need to find a potato starch alternative with these tips on the best replacement starches!

Wondering what to substitute for potato starch in a recipe when baking, frying and cooking? Here’s our favorites!

4 Easy Potato Starch Substitutes

Potato starch can be substituted with these other starches and flours:

  • Cornstarch
  • Arrowroot powder
  • Tapioca Starch
  • Rice Flour – see how to make rice flour easily with just rice!

What is Potato Starch

Wondering what is potato starch or how to use it? Potato starch, also known as potato powder, or maybe you’ve heard of potato flour (on the list of gluten-free starches), which is made from dehydrated potatoes and is a light and very fine powder. Potato starch substitutes commonly include cornstarch or arrowroot starch, although there are ratio variations how to use them in cooking and baking.

The beautiful white powder, potato starch, adds structure to baking like these baking recipes to do with kids, lending a soft, chewy consistency to homemade gluten-free bread, gluten-free pizza crust, and gluten-free chocolate chip cookies. Potato starch works best when mixed with other gluten-free flours, as it cannot hold its own in baked goods.

Ever had that moment when you are baking, ran out of potato starch, and are desperate for an alternative to finish the recipe?

Get all the best potato starch substitutes and tips on how to use them in cooking, frying and baking!

Potato Starch vs. Potato Flour

Is potato starch the same as potato flour? They are both derived from the root vegetable, a potato, but they are made in different ways and taste and look different as well.

What is the difference?

Potato starch is made of root tubers of the potato plant, which are packed with starch grains, known as leucoplasts. The potatoes are crushed to release the grains from the cells. They are then dried and ground down to a fine white powder, or starch. Since this form of starch is ‘washed’ out first before being crushed, dried, and ground, little to none nutritional value exists and it has not flavor.

Potato flour is made by cooking, drying, and then grinding the whole potato. Once the potato is dehydrated, it is ground into a fine powder. Potato flour has a slight potato flavor and yellowish color, and is better for frying foods rather than baking. Since the whole potato is used it has more nutritional value such as fiber, protein, and potassium.

How to Substitute Potato Starch

1. Cornstarch

This one is my favorite substitute for potato starch and seems to work great in baking and frying as it is a carbohydrate-heavy starch with a similar consistency. Potato starch and cornstarch are interchangeable and can be substituted in a 1:1 ratio.

2. Arrowroot Flour or Starch

Arrowroot is great to use as a substitute for potato starch and comes in second to cornstarch as the best substitute for potato starch. Arrowroot flour/starch adds lightness to baked goods and acts as a thickener for cooking.

It works best to add it at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. It also makes a great substitute for grains in paleo baking powder.

To replace arrowroot for potato starch use 1 teaspoon less. Given 3 teaspoons equals 1 tablespoon, substitute 1 tablespoon of potato starch with 2 teaspoons of arrowroot starch.

3. Tapioca Starch

Tapioca starch adds beautiful fluff and moistness to baked goods. I love to combine it with potato starch, white rice, and arrowroot starch for the fluffiest gluten-free homemade bread. It comes from the cassava plant, also known as yuca root – which has a potato-like consistency. It naturally binds foods, is slightly sweet and great for thickening soups and sauces.

If using as a potato starch substitute, be sure not to use too much as it can clump and make foods chewy and elastic. Start with 1 teaspoon and work your way up from there in soups and sauces.

4. Rice Flour

Rice flour is a common gluten-free flour make of various types of rice grain such as brown, white, and sweet rice. You may think of rice grains like sprinkling bird food around, but it really grinds up to a lovely powder form too!

More water may be required when using it in baking. It mixes best with other gluten-free flours and light starches and works well to thicken soups when used in the beginning of cooking.

Use rice flour at the beginning of cooking a recipe. It absorbs moisture, so as it cooks it will thicken soups and sauces. Rice flour is also great for frying with an egg base, just make sure to add a slight bit more liquid as needed or cook on lower heat to avoid drying out food.

Check out how to make rice powder at home instantly here!

More cooking substitutes and recipes

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