Bob's Red Mill Potato Starch, 24-ounce (Pack of 4)
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- Case of Four, 24 oz. bags (6 lbs. total)
- Gluten Free; Vegan; Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Great for thickening soups, sauces, and stews
- Higher temperature tolerance the cornstarch
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Don't let gluten dictate your diet. There is nothing quite like the crunch of a crispy crust or the satisfying chew of a warm pastry. Bob's Red Mill Potato Starch helps you enjoy your favorite meals again, like magnificently moist baked goods, creamy sauces and hearty soups. All without grains or gluten.
Style: Standard | Size: 1.5 Pound (Pack of 4)
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I make this up in a big jar and use a scale to measure it right into the jar and shake it to mix. I have found that my digital kitchen scale is so handy for this sort of thing and was well worth the small cost on Amazon. I looked online for conversions into cups for you and found wildly different results, so I’m not sure what this translates to in cups since gluten free flours have such different weights.
400 grams millet flour
300 grams sweet rice flour (not regular rice flour, this is also called glutinous rice flour but it contains no gluten)
300 grams potato starch
Why these flours? Millet flour is a good protein flour that has a mild taste, provides good structure, and is not as gritty as rice flour. Sweet rice flour gives moistness and helps it stick together (gluten free baked goods can be crumbly otherwise). Potato starch gives lightness. All of these flours are also relatively inexpensive, too. I purchase them in bulk and store them in the freezer, though I grind the millet flour myself in my Vitamix dry blender.
If you need to substitute, you can use sorghum flour or brown rice flour instead of the millet flour. There is no good substitute for sweet rice flour but it’s quite easy to find, especially in Asian food stores. I suppose in a pinch you could substitute another starch for the sweet rice flour, too. Note that this recipe works best with this particular combination of flours though.
Store it in the fridge to keep it freshest, unless you bake as often as I do. I make a double batch a week.
2 1/4 cups GF cake flour blend
1 tsp xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable oil (I use organic canola)
1 cup sugar
1 1/2 tablespoons vanilla extract
2/3 cup sour cream
Preheat the oven to 325 degrees and grease pans (one 9×13 pan, two cake pans or about 24 cupcakes).
Blend all dry ingredients in a mixing bowl on low until well mixed. Add the rest of the ingredients, blend well on low, then turn to medium and then high and beat 3 minutes.
Pour the batter into your prepared pan(s) and bake about 20 minutes for cupcakes, 30-40 minutes for larger pans (check every few minutes after 30 minutes) or until springy on top and a toothpick inserted in the center comes out clean.
Cool completely before frosting or slicing.
I cannot comment on its baking usefulness, but I have added it to stews as a thickener with solid results.
Its finely ground and consistent - mixes well into a cup of water with lemon juice
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