Friday, January 10, 2014
Friday's Flours - Potato Starch
The use of potato starch in your flour mix varies according to what you are baking. For some recipes we will use just a little, for some it might be half of your mix, and for others it might be most of our mix. That was a really unhelpful statement, huh? Well, it is really a flour you have to play with in each of your recipes. In pie crust it makes up the majority of our mix, whereas in pancakes it makes up about a quarter of the mix.
I would love to say, "Here! Here is the perfect gluten free baking mix that makes everything well!" But I just can't because, so far, I just haven't found a mix (be it homemade or store bought) that works for it all. But if you are working on a recipe that isn't smooth or fluffy enough, take out a little of the flour you are using and try a little potato starch instead.