Bob's Red Mill Potato Starch, 22 oz bag
🌾 Gluten-Free
🌱 Vegan
🥕 Vegetarian
🍬 Sugar-Free
🧬 Non-GMO

Bob's Red Mill Potato Starch, 22 oz

$20.99

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Product Details

Bob’s Red Mill Potato Starch is a neutral-tasting starch for thickening sauces, soups and gravies, and a staple in gluten-free baking.

Each 22 oz bag is Non-GMO.

Ingredients

Potato starch.

Nutrition Information
Servings per containerAbout 52
Serving size1 Tbsp (12g)
Calories40
Total Fat0g (0% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium0mg (0% DV)
Total Carbohydrate10g (4% DV)
Dietary Fiber0g (0% DV)
Total Sugars0g
Includes Added Sugars0g (0% DV)
Protein0g
Vitamin D0mcg (0% DV)
Calcium4mg (0% DV)
Iron0mg (0% DV)
Potassium2mg (0% DV)
Directions & Storage

For thickening, mix the starch with cool water into a smooth slurry, then stir it into warm liquid near the end of cooking. Long boiling can weaken its thickening power.

Use 4 teaspoons potato starch for each tablespoon of cornstarch.

Keep the bag sealed in a cool, dry place.

Bob's Red Mill Potato Starch, 22 oz $20.99

The Complete Guide

How To Use It As A Thickener

Whisk the potato starch into a cold liquid before adding it to a hot sauce, soup or stew. Potato starch tolerates higher temperatures than cornstarch, so it holds its thickness well when the dish is heated again.

How To Use It In Baking

Potato starch adds moisture to baked goods and is an essential ingredient in gluten free baking. Use it in flour blends, cakes, breads and muffins as the recipe directs.

Tips And Common Mistakes

  • Stir the starch into cold liquid first so it does not clump in hot liquid.
  • Potato starch is not potato flour. Potato flour is made from whole dried potatoes, and the two are not interchangeable.
  • Starch thickens as it heats, then loosens if it is overcooked or stirred too long.

Who It's For

  • Gluten free bakers who need a starch in flour blends and baked goods
  • Cooks thickening gravies, soups and stews without a chalky taste

Recipes to Make

Potato Kugel

6 to 8 servingsPrep 30 minCook 1 hr 10 min
Ingredients
  • 2 lb russet potatoes, peeled
  • 1 large onion
  • 1/3 cup Bob's Red Mill potato starch
  • 4 large eggs
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 tbsp oil, divided
  • Chives for garnish, optional
Steps
  1. Place a 10-inch cast iron pan in the oven and preheat to 350 F.
  2. Grate the potatoes into long strands, place them in a bowl of cold water, then strain, rinse and squeeze out as much water as possible.
  3. Grate the onion, reserving the pulp and juice. Toss it with the potatoes, then sprinkle over the potato starch and toss until there are no lumps.
  4. In a bowl, mix the eggs, salt, pepper and 2 tbsp oil. Pour over the potato mixture and toss to combine.
  5. Carefully remove the hot pan, add 1 tbsp oil, then pour in the mixture and spread it evenly. Drizzle the remaining 2 tbsp oil over the top.
  6. Bake 70 to 75 minutes until browned on top. Cool 15 minutes before serving.
Tip: Bake in a cast iron pan for the crispiest top. The brand says a glass dish may not work as well.

Potato Starch Gravy Thickener

About 1 cupPrep 2 minCook 3 min
Ingredients
  • 1 cup broth or pan drippings
  • 1 tbsp potato starch
  • 2 tbsp cold water
Steps
  1. Bring the broth or drippings to a simmer in a small pot.
  2. Whisk the potato starch into the cold water until smooth.
  3. Stir the slurry into the simmering liquid and cook 1 to 2 minutes, stirring, until thickened.
  4. Serve right away. Do not boil hard for a long time, since the starch will thin out.
Tip: Adjust the amount of starch for a thinner or thicker gravy.

What Buyers Say

★ 4.9 out of 5 from 126 ratings on Bob's Red Mill website

  • Most reviewers give it five stars (119 of 126).
  • Buyers use it to thicken gravies and soups without the chalky taste of cornstarch.
  • Buyers also use it in gluten free flour blends and baking.

Our own summary of public ratings and reviews. Reviews from Great Shoppe customers appear further down.

Questions About This Product

The things people actually want to know before they cook with it.

Is potato starch the same as potato flour?
No. Potato starch has a neutral flavor, while potato flour is made from whole dried potatoes. They cannot be swapped one for one.
Why mix it with cool water first?
Stirring it into cool water first keeps it from clumping when it hits the hot liquid, so your sauce stays smooth.

What Shoppers Say

Honest reviews from people who actually bought it.