344233 Sun Nov 19 19:24:13 -0800 2006 23 31 Home Cooking 0 2034152 Want to bake the chocolate pound cake from this month's Cuisine. It calls for 1 tablespoon potato starch. I don't have any and can't find any within about 10 miles. Can I use corn starch? or add more flour? Cake flour maybe? (Rec calls for AP flour). Mel posted results from the pumpkin pound cake from the same article and prompted me to try the chocolate one. (With all of the other pumpkin and sweet potato dishes this week, the wife threatened me if I made one more orange dish...) http://www.chowhound.com/topics/342916?query=pumpkin+pound+cake&user_name= Sun Nov 19 19:24:13 -0800 2006 27024 birddogfoodie 1 2034165 Found this on foodsubs.com.... potato starch = potato flour = potato starch flour = katakuriko Notes: This gluten-free starch is used to thicken soups and gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled. Supermarkets often stock it among the Kosher products. Substitutes: cornstarch (This is very similar, but not permitted for Passover.) OR arrowroot OR tapioca starch OR ground Passover matzo (This is also permitted for Passover.) Let us know how it turns out! Sun Nov 19 19:30:09 -0800 2006 2034152 23942 SundanceKC 2 2034241 Thanks, I could not find potato flour either though, I thought about that. Do you think I could use corn starch instead? or just leave it out? Sun Nov 19 20:34:13 -0800 2006 2034165 27024 birddogfoodie 3 2034251 We use potato and corn starch interchangeably. I would definitely NOT omit it from the recipe. Sun Nov 19 20:42:21 -0800 2006 2034241 16123 ClevelandRandy 1 2034263 I just made a cake from Pierre Herme. It used potato starch. I found it at Central Market in Texas. However, I doubt that will help you. I would just sub corn starch. -Becca Sun Nov 19 20:50:24 -0800 2006 2034152 11259 Becca Porter 2 2034338 Becca- Central Market in Dallas is my usual stop, however, I live about 30 miles south of town and didn't want to drive in to town. I am picking up a Turkey there on Tuesday so I'll pick some up then for future use. Oh yeah, how did the cake come out? Sun Nov 19 21:30:25 -0800 2006 2034263 27024 birddogfoodie 1 2034619 Well, I just got it put together. I haven't ate any yet. It looks beautiful. It is a 7 by 3 chocolate loaf cake, split into three layers. Then is soaked in a caramel syrup, layered with caramel ganache and dried apricots that had been poached, diced, and tossed with lemon juice and black pepper. Then the whole thing is covered with the caramel ganache. I can't wait to taste it. Mon Nov 20 00:09:16 -0800 2006 2034152 11259 Becca Porter 2 2035019 Yummmm. Well, I went ahead with the cake with corn starch instead of potato starch. It looks good. I have not tried it yet. It is actually going to my wife's office in the morning for a retirement/birthday lunch. I may not get to try it. I did try the the italian meringue/chocolate butter-cream frosting though. I could have eaten the whole batch.... Mon Nov 20 03:53:17 -0800 2006 2034619 27024 birddogfoodie 2 2040059 is that the Fauburg Pave from his chocolate book? I made it a few years ago as my birthday cake and it was fabulous. I especially loved the caramel ganache. Tue Nov 21 22:16:42 -0800 2006 2034619 11543 susu 2 4614151 Best Regards, Becca, May we please have this recipe? My grandson asks for a caramel cake especially around Christmas time; and I think he will really enjoy this one now. Thanks, Zerapah Tue Apr 21 06:56:07 -0700 2009 2034619 284828 zeripah 1 2035093 bird dog, you sound like a very valuable husband to me! just FYI, all info on the internet is not TRUTH- and i looked into this potato starch question a month ago. after a while of research,i found out that potato starch and potato FLOUR are 2 entirely different things. potato flour actually TASTES like potatoes and is used in biscuits, for example, as a small part of the flour needs of a recipe. Mon Nov 20 04:32:17 -0800 2006 2034152 10110 opinionatedchef 2 2035100 "you sound like a very valuable husband to me!" -it's called job security! I'm glad I did not find any potato flour then. I looked in Both Shirley Corrier's and Harold McGee's books and did not find anything regarding potato starch in baking. I'll let you all know if I made anybody sick.... Mon Nov 20 04:36:15 -0800 2006 2035093 27024 birddogfoodie 1 2035099 What I bought was called potato starch flour. I do think just potato flour is something different. Like cornmeal versus cornstarch. Mon Nov 20 04:35:17 -0800 2006 2034152 11259 Becca Porter 2 2035771 becca, amazing how confusing these food producers can be- isn't it?(and when the producers are asian- and the product names translated- look out!!!) everytime i send loveofmylife to store, i try to second guess confusion like this.oh my, some funny stories there... Mon Nov 20 16:16:55 -0800 2006 2035099 10110 opinionatedchef 1 2035969 Oh I know. Occasionally I'll make a grocery list for myself to take to the store, then my husband will decide to go instead. I will have to completely rewrite my list, with as much description as possible, lol. -Becca Mon Nov 20 17:19:08 -0800 2006 2034152 11259 Becca Porter 1 4614427 I think that the reason for the potato starch is to slightly lower the gluten level of the flour in which case cornstarch would do the exact same thing. It is such a small amount anyway and it just another case of baking is more forgivable that we are often lead to believe. (Yes some subs and variations won't work, but many do and pastry chefs don't come up with new ideas unless they experiment) I recently checked into whether there is any difference between potato starch and potato flour and they seemed to be the same thing. Possilbly it's a Passover conected marketing thing. Tue Apr 21 08:18:20 -0700 2009 2034152 117271 Stuffed Monkey 1 4622361 I know this is an old thread but I just tried something from this months cooking light that called for it. i could not find it and didn't want to sub cornstarch because they were going on and on about the potato starch and how critical it was to the lightness and how not to use potato flour which is heavier so I just took dried instant potatoes---the flake kind and buzzed them in the coffee/spice grinder. Worked like a charm. Thu Apr 23 12:14:36 -0700 2009 2034152 57023 Sally599 2 4625142 I was going to suggest that as well. Also any Asian market should carry the real thing, usually in plastic bags, stored with the other "exoitic" flours tapioca starch water chestnut starch mung bean flour etc. Fri Apr 24 10:10:45 -0700 2009 4622361 13709 buttertart 2 4649868 I was just about to try that CL recipe, Coconut Cupcakes with Lime Buttercream, but can't find Potato Starch for love or money in Tampa, FL. I was going to try Corn Starch, but your potato flake use intrigues me. How did yours turn out use potato flakes? Light and Fluffy? Sun May 03 08:06:31 -0700 2009 4622361 288923 kcorner 3 4665327 Potato starch has no gluten so like other flours of its type it makes things more tender - although in small quantity the impact is fairly minimal. Fri May 08 06:05:08 -0700 2009 4649868 13709 buttertart 1 4926825 The recipe I have calls for a cup of potato starch. Can I still use corn starch as a substitute when it is this large a quantity? Fri Aug 07 14:03:32 -0700 2009 2034152 1099979 hsmom55 2 4928264 I wouldn't. If you are near a large market check the kosher foods section, Manischewitz brand is widely available. Sat Aug 08 07:00:52 -0700 2009 4926825 13709 buttertart 1 4929244 Potato starch is very fine, silky white powder with no real odor; potato flour is coarser, yellowish, with a definite potato smell. It gets confusing when a lot of companies label 'potato starch flour', but if you go by color & odor, you'll be safe. Typically, I see potato starch with the longer 'potato starch flour', just as they label tapioca starch 'tapioca starch flour'. Sat Aug 08 15:25:36 -0700 2009 2034152 117958 anniemax 2 4946177 anniemax I understand the difference between potato starch and potato flour. The problem is that I am allergic to pototoes. The recipe I have calls for potato starch and I am looking for an alternative. I heard that corn starch can be substituted but can it be substitued in large amounts? The recipe I have calls for 1 cup of potato starch and I need to find a substitute. Fri Aug 14 08:13:20 -0700 2009 4929244 1099979 hsmom55