Potato starch

Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered or liquid form. In cooking, potato starch is often considered a substitute thickener for corn starch or white flour. However, it has a higher heat point than cornstarch, so it may be superior for certain foods that require high temperatures. Another benefit to potato starch, especially as compared to wheat flour as a thickener, is that it is gluten free. This means folks who want nice thick gravy, or soups or stews, but haven't been able to achieve this with flour due to gluten intolerance, can use potato starch instead with excellent results. Like cornstarch, you generally have to dissolve the potato starch in a little bit of water before adding it as a thickener so it will blend easily with other ingredients. Many people especially prefer starch made from potatoes or corn when thickening sauces because it can help the sauces remain translucent; whereas flour creates a more muddied appearing sauce. This humble starch is making its mark as being environmentally friendly and easy to use in lots of recipes.

 Potatoes (1 boiled potato): 90 Calories