a ? re: substituting starches

isto · Posted: Thu Apr 05, 2007 1:08 pm Post subject: a ? re: substituting starches

Has anyone ever substituted tapioca starch for potato starch? I'm low on potato and have a ton of tapioca. Any comments are appreciated!

isto · Posted: Thu Apr 05, 2007 1:26 pm Post subject:

i am not good at searching the internet for info! But I checked a place called the cook's thesaurus, or something like that, and it says I can sub tapioca or potato starch in a recipe.

Still would like to know, though, if it changes the texture of the baked good.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2441

I have subbed one for the other when I've run out. Each is a perfectly good sub for the other when they're are other flours being used. Corn starch also may be used.

You've been cooking from the Ryberg book. Are you thinking of subbing tap for potato starch? I think she mentioned in the forward that she chose potato starch because it was readily available and one of the less expensive flours. Give it a shot and let us know how it turns out.

isto · Posted: Thu Apr 05, 2007 8:29 pm Post subject:

thanks for the reply, TEC. i'll give it a try and post what I discover.

isto · Posted: Fri Apr 06, 2007 2:16 pm Post subject:

They can be substitued without changing the texture or taste of the recipe.

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1471 Location: GF Kitchen

Thanks for letting us know the results Isto! I do know that you can sub Arrowroot for cornstarch in = amounts. (I do that all the time with my recipe changes for MrP.)

(I purchase my Arrowroot from bulkfoods.com I get it in 25 pound bags.)
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Lizbuppers · Joined: 20 Oct 2006 Posts: 54 Location: midcoast Maine

I once found myself short of tapioca starch and had BRM arrowroot on hand, and since I had a book that said they could sub for each other I contacted BRM. The reply I got said that they could NOT be subbed for each other, but that arrowroot could be used instead of potato starch. Go figure...
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isto · Posted: Sat Apr 07, 2007 12:43 pm Post subject:

At the Cook's Thesaurus there was a really detailed description of every starch and a very detailed description of how they can and cannot be used. For cooking, to use as a thickener, you do have to be careful of what starch you use because some are glossy, some get slimy when used with tomatoes, some cannot be reheated or frozen. But in baking there is more leeway, it seems, with the substituting of starches.