You should just leave it out... or use corn starch. I think it would be best to use corn starch considering that's the closest thing to it! Actually, something even better would potato flour!!! Use this and it will be 99.9% the same. (Potato flour is, as well as potato starch, gluten free!)-Melissa
Potato salad lol jks its just plain wheat flour :)
Corn starch.
flour
You would use potato starch and water
In general cornstarch is used to thicken liquids and can be replaced with flour, arrowroot, potato starch, tapioca, coconut flour and even instant mashed potato granules. For frying, flour, salt and pepper is a decent substitute for cornstarch.
If you're baking, cornstarch is mainly a thickener, so you could try adding other thickeners: depending on what you're making, you could try potato starch, tapioca starch, etc.
Yes, for 1 cup of regular flour you can replace it with 2/3 cup of potato starch[ not potato flour] and 1/3 cup of soy flour. Do not over beat, just very briefly blend because the starch can get rubbery. It is my favorite combo for cakes.Makes nice light cakes. Sorghum flour makes nice cakes.
You can use 4 teaspoons of quick cooking tapioca OR 1 tablespoon corn starch in place of 2 tablespoons flour for thickening.
Bread, flour, pasta, banana, pita bread, corn starch, beans, and more
Cornstarch
potato stores the starch in its root.
Not if it is cornstarch.
No. Cornstarch is a natural polysaccharide. The monomer of cornstarch is glucose.
Potato starch
Arrowroot could be used in place of cornstarch. It gives a clearer finish to products especially in patissierie.