Baking Secrets: 5 BEST Substitutes for Potato Starch

Ever been in the middle of baking and realized you’re out of potato starch? Yeah, us too.

It’s not the end of the world, though. Finding a substitute can be surprisingly easy. Think about it.

Our kitchens are treasure troves of potential swaps.

From the trusty cornstarch lurking in your cupboard to the tapioca flour you bought for a recipe and never used again.

We’re here to spill the beans on five rockstar alternatives that’ll save your dish.

No need to dash to the store or scratch your head in confusion.

Ready to dive in and save your baking masterpiece?

What is Potato Starch?

Let’s first look at what starch is.

Starch is a carbohydrate made of long chains or polymers of glucose units with water molecules attached.

Because the chains are large, they are not soluble in water but can be dissolved in certain chemicals, making it an important industrial product for food processing and paper making.

And potato starch is made of glucose polymers formed from carbohydrates, amylose, and amylopectin.

Which structure depends on the conditions like temperature and concentration during its formation and the plant variety.

Potato starch is important in processed foods – it’s used to thicken sauces, soups, desserts, icings, and salad dressings.

It also carries flavor and enhances the texture of food, making it a useful material to add to processed foods since it has no flavor or smell of its own.

It is also an important component in other products – when mixed with water, potato starch can be turned into a clear glue used for paper mache.

The 5 Best Substitutes for Potato Starch

Potato starch is a versatile ingredient that is commonly used as a thickener, binder, or coating in various recipes.

However, if you find yourself without potato starch or need a substitute due to dietary preferences or availability, there are several alternatives that can provide similar characteristics.

In this guide, we will explore the top 5 substitutes for potato starch, comparing their key characteristics and providing suggestions on proper ratios to ensure the best results in your recipes.

Substitute	Key Characteristics	Proper Ratio
Tapioca Starch	Neutral taste and smooth texture	Use an equal amount of tapioca starch as a substitute
Arrowroot Powder	Excellent thickening properties and neutral flavor	Use an equal amount of arrowroot powder as a substitute
Coconut Flour	Adds a subtle coconut flavor and adds texture	Use half the amount of coconut flour as a substitute
Wheat Flour	Provides thickness and adds a nutty flavor	Use twice the amount of wheat flour as a substitute
Cornstarch	Widely available and has excellent thickening properties	Use an equal amount of cornstarch as a substitute

Now let’s dive into each substitute in more detail:

1 – Tapioca Starch

Tapioca is a starch made from ground cassava root.

It’s very different from potatoes and may be used in large quantities without getting that starchy texture.

Many people say it’s flavorless and slightly sweet, but this will vary depending on the brand used to complete your recipe.

In terms of cooking techniques, tapioca starch can be used in most recipes that call for potato starch, but it will slightly alter the dish’s taste.

But don’t worry – most dishes’ flavors are adapted to tapioca starch after a few minutes of cooking time.

Just like potato starch, you can use tapioca starch as an egg replacement when baking by substituting one tablespoon of tapioca starch for every three eggs.

In addition, this substitution is a great alternative for those who are gluten intolerant or have celiac disease.

• Key Characteristics: Tapioca starch has a neutral taste and a smooth texture. It can be used as a direct substitute for potato starch in most recipes.
• Proper Ratio: Use an equal amount of tapioca starch as a substitute for potato starch. Adjust the quantity based on your recipe requirements.

2 – Arrowroot Powder

Arrowroot powder is a mild-tasting flour from the root of a tropical plant called Maranta arundinacea.

It may be used as a thickener or in baked goods to provide moistness, increase elasticity, and add crispiness.

This powder can have a slightly sweet taste, but it typically does not alter the dish’s flavor being served.

It’s perfect for thickening sauces, especially those made with fruit.

The fruit-based sauces are best when thinned down to ensure proper consistency.

And don’t worry – arrowroot powder is perfectly safe for use no matter which diet you follow.

This product can be used to replace potato starch in a 1:1 ratio.

It’s also naturally gluten-free and vegan.

• Key Characteristics: Arrowroot powder is known for its excellent thickening properties and neutral flavor. It works well as a substitute for potato starch in recipes that require a clear and glossy finish.
• Proper Ratio: Use an equal amount of arrowroot powder as a substitute for potato starch. Adjust the quantity based on your recipe requirements.

3 – Coconut Flour

Coconut flour is made from dried and defatted coconut meat, which has a low carbohydrate content.

However, it provides more fiber than many other flours, and it’s a great source of healthy fats.

Coconut flour is also very high in protein.

It’s full of many vitamins and minerals, such as iron, potassium, calcium, magnesium, and zinc.

When using coconut flour for thickening purposes, you must use one tablespoon of the flour per three tablespoons of liquid.

If you want to replace potato starch completely in a recipe, add a tablespoon of coconut flour.

Unlike the other options on this list, coconut flour is very absorbent.

This means you must use much less when replacing other ingredients.

It may be difficult for some people to find coconut flour at local stores, but it can be purchased online.

• Key Characteristics: Coconut flour adds a subtle coconut flavor and texture to recipes. It can be used as a substitute for potato starch, particularly in gluten-free or grain-free recipes.
• Proper Ratio: Use half the amount of coconut flour as a substitute for potato starch. Adjust the quantity based on your recipe requirements, as coconut flour tends to absorb more moisture.

4 – Wheat Flour

Wheat flour is a great thickening agent.

Do not confuse this with all-purpose or self-rising flour if you are on a gluten-free diet.

You can use whole wheat pastry flour for thickening purposes – it’s lighter in texture and color but still packs the same nutrient punch.

This replacement is recommended in a 1:1 ratio to replace potato starch in recipes.

It’s also important to note that using wheat flour as a replacement will cause the dish to achieve a mild nutty taste.

This is because wheat flour contains gluten – but it provides many more health benefits than potato starch.

• Key Characteristics: Wheat flour provides thickness and adds a nutty flavor to dishes. While it is not gluten-free like potato starch, it can be used as a substitute in non-gluten-sensitive recipes.
• Proper Ratio: Use twice the amount of wheat flour as a substitute for potato starch. Adjust the quantity based on your recipe requirements.

5 – Cornstarch

Cornstarch is a fine-textured powder that comes from the tough outer layer of corn kernels.

It can be found in just about any grocery store and may also be used as a gluten-free alternative.

When using cornstarch to thicken sauces or other dishes, it must be mixed with water until smooth before being added.

The ratio for this substitution is one tablespoon of cornstarch per two tablespoons of cold liquid.

You mustn’t use too much cornstarch in your dish – too much can create a slurry that becomes sticky.

It’s also important to note that cornstarch can slightly alter your dish’s color, so be careful when using this replacement in light-colored sauces.

• Key Characteristics: Cornstarch is widely available and has excellent thickening properties. It is a common substitute for potato starch and works well in most recipes.
• Proper Ratio: Use an equal amount of cornstarch as a substitute for potato starch. Adjust the quantity based on your recipe requirements.

Conclusion

Potato starch is a great thickening agent, but it doesn’t work well for every recipe.

Hopefully, this article has given you some ideas on replacing potato starch in your kitchen.

Choosing one of these five substitutes will help give your sauce or baked goods the desired consistency without having to compromise on taste or nutrition.

Now you can enjoy all of your favorite dishes without worrying about the consequences.