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Old 10-27-2011, 07:46 PM   #1
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Using potato starch instead of corn starch

I am trying a recipe for Pan di Spagna that calls for potato starch in equal amounts to regular flour. Could I replace potato starch with other starches? Rice, corn starch? The claim is that it softens the cake because of lower gluten content.

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Old 10-27-2011, 07:48 PM   #2
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Sorry, I don't know. Is potato starch like potato flakes?
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Old 10-27-2011, 07:53 PM   #3
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According to the GOOGLE they are pretty much interchangeable.
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Old 10-27-2011, 09:47 PM   #4
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I'm not familiar with exactly what you're baking, but tapioca flour or kudzu starch might be a better sub for potato starch.
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Old 10-27-2011, 10:04 PM   #5
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Originally Posted by spork
I'm not familiar with exactly what you're baking, but tapioca flour or kudzu starch might be a better sub for potato starch.
Huh. Kudzu starch. I had to look it up, and it IS from the plant that ate the South. Apparently you can eat the whole thing, as it's a member of the pea family.

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Old 11-01-2011, 08:57 PM   #6
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In Pan di Spagna, you can substitute cornstarch for the potato starch. It's approximately the same.

1. Potato starch is the starch extracted from potato: potato flour is cooked, dried & powdered potato. The starch is tasteless, the flour tastes like potato ..

2. tapioca starch is not a good choice: it is a lot more glutinous[sticky] than the other two starches. In GF baking it is used as a binder ...

3. I'm not familiar with Kudzu starch - but the Kudzu is a weed and a huge problem outside Japan ..
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Old 11-01-2011, 09:00 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
Huh. Kudzu starch. I had to look it up, and it IS from the plant that ate the South. Apparently you can eat the whole thing, as it's a member of the pea family.

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What is more funny, or strange, in the US it is a horribly invasive species, but in its native Asia, it just stays put and is a nice ornamental.
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Old 11-01-2011, 09:07 PM   #8
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What is more funny, or strange, in the US it is a horribly invasive species, but in its native Asia, it just stays put and is a nice ornamental.
Have you tried it, Tat? There would be something quite satisfying about eating it. Kinda the plant version of Lionfish.
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Old 11-01-2011, 09:15 PM   #9
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Have you tried it, Tat? There would be something quite satisfying about eating it. Kinda the plant version of Lionfish.
By lionfish, do you mean snakehead?

I have seen the shoots of kudzo in markets, have used the "flour" but find it more gummy than anything. It tastes kinda like snow peas if I had to peg it down.

Snakehead is another extremely invasive species that if people got turned on to, would be selling for $30 an entree in restaurants all over. . .but that is for another thread.
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Old 11-01-2011, 09:39 PM   #10
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Quote:
Originally Posted by TATTRAT

By lionfish, do you mean snakehead?

I have seen the shoots of kudzo in markets, have used the "flour" but find it more gummy than anything. It tastes kinda like snow peas if I had to peg it down.

Snakehead is another extremely invasive species that if people got turned on to, would be selling for $30 an entree in restaurants all over. . .but that is for another thread.
Lionfish is the gorgeous black and white aquarium fish with poisonous spines, an import that escaped after a Florida hurricane, and is now all over the Carribbean, eating everything in sight. They too are delicious.http://snre.umich.edu/postcards/wp-c...lionfish-1.jpg
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