Potato starch is manufactured through the broad process of washing, sometimes cooking as well as separating the starch that can be found in the cell walls of potato for this to be made into liquid or powdered form. In the field of cooking, potato starch is usually regarded as a substitute thickener in place of white flour or corn starch. But, this has a much higher point of heat as compared to cornstarch so this may actually be superior for specific foods that need high temperatures. Another notable benefit of potato starch, particularly when compared to wheat flour as thickener, is that this is gluten free. Continue Reading
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