Potato starch is a versatile ingredient made by crushing potatoes to extract the starch. When you’re using potato starch, you’re using the dried and ground potatoes in the form of a fine powder.
Potato starch is featured in a variety of recipes as a thickener, gluten-free flour substitute, and coating for fried foods.
However, if you don’t have any potato starch on hand, you can swap in several other ingredients.
Here are 9 simple and effective substitutes for potato starch.
Often used as a thickener, an anticaking agent, and a gluten-free baking staple, cornstarch is one of the best substitutes for potato starch when you’re in a pinch.
You can use cornstarch in place of potato starch in a 1:1 ratio. This works especially well in soups, sauces, and gravies.
You can also add it to baked goods such as cookies and cakes to achieve a crumbly and tender texture.
However, keep in mind that cornstarch doesn’t handle high temperatures as well as potato starch, so it may not be the best choice for recipes that use high heat cooking methods.
Cornstarch can be used in place of potato starch in baked goods or foods such as soups, sauces, and gravies.
Tapioca starch, also sometimes called tapioca flour, is an ingredient extracted from the roots of the cassava plant.
It’s widely used in gluten-free recipes for breads, pancakes, and pizza crusts and to thicken puddings, pie fillings, and soups.
If you use it in small amounts as a thickener, you can swap potato starch for an equal amount of tapioca starch.
However, for baked goods, you may need to increase the amount of tapioca starch by 25–50% and adjust the amounts of other dry ingredients in your recipe accordingly.
Additionally, keep in mind that using large amounts of tapioca starch can cause baked goods to become chewy or sticky, so it may work better when paired with other types of flour.
Tapioca starch works well as a thickener. You can also use it in place of potato starch in baked goods, but you may need to adjust the ratio of your recipe.
Arrowroot powder is a common ingredient used to improve the thickness and texture of soups, stews, sauces, and jellies.
Because it’s virtually flavorless and colorless, arrowroot powder is a versatile option for your cooking and baking needs. You can use it in place of potato starch in a wide variety of recipes.
However, using arrowroot in place of potato starch can slightly change the flavor of your final product. Arrowroot powder is also a bit drier than potato starch, so you may need to use a smaller amount.
The general recommendation is to use 2 teaspoons (5 grams) of arrowroot powder for each tablespoon (10 grams) of potato starch.
Arrowroot powder boasts a neutral flavor and can be used instead of potato starch to thicken foods. However, you should use it in smaller amounts, as it may change the taste of certain dishes.
Rice flour is a gluten-free flour made from finely milled white or brown rice.
It boasts a mild, neutral flavor and is often used as a thickener or flour substitute in many gluten-free baked goods.
The thickening properties of rice flour may not prove as strong as those of potato starch. Rice flour is also heavier than other substitutes, such as arrowroot powder and tapioca starch.
Additionally, you may find that it has a gritty texture, which may not be suitable for all recipes.
As a general rule, use about 2 tablespoons (20 grams) of rice flour for each cup (237 mL) of liquid in your recipe.
Rice flour is often used as a thickener and flour substitute. It has a gritty texture and is relatively heavy, so it might not work well in all recipes.
Mochiko flour is a type of rice flour that is derived from short-grain rice and used to make many sweets and pastries.
Though it has a subtle, slightly sweet taste and a sticky texture, it can be substituted for potato starch in many recipes.
Try swapping in an equal amount of mochiko flour for potato starch in cakes, muffins, brownies, and waffles.
You can also use it in place of potato starch as a thickener or a breading for fried foods.
Mochiko flour has a slightly sweet flavor and sticky texture suitable for many sweets, pastries, and baked goods. You could also use it instead of potato starch to thicken foods or as a coating for fried foods.
Wheat flour is one of the most versatile and widely available alternatives to potato starch.
You can use it to make a batter for fried foods. It also works great in baked recipes.
You may need to use about twice the amount of wheat flour when using it as a substitute for potato starch.
Additionally, note that wheat flour is not gluten-free, so it may not be suitable if you have celiac disease or non-celiac gluten sensitivity.
Wheat flour is a versatile ingredient that can be used in place of potato starch when frying, baking, or thickening foods. However, it’s not gluten-free and may need to be used in larger amounts than potato starch.
Unlike potato starch, which is produced by extracting the starch from potatoes, potato flour is made from whole potatoes that have been peeled, trimmed, dried, and ground into flour.
Potato flour can be used in place of potato starch at a 1:1 ratio for certain recipes, including breads, pizza crusts, and soups.
However, it has an earthy flavor that is quite different from that of potato starch, so it’s best to use in savory dishes rather than pastries or sweets.
Potato flour can be used as a replacement for potato starch in certain recipes. However, it tastes like potatoes and works best in savory dishes.
A popular paleo- and keto-friendly alternative to regular flour, coconut flour can also be used instead of potato starch in many dishes.
It has a slightly sweet coconut flavor, which may work best in baked goods and desserts.
Coconut flour also differs from potato starch in terms of texture and consistency, so be sure to reduce the amount you use in recipes by 10–15%.
Coconut flour has a sweet, coconut-like flavor and can be used as a substitute for potato starch in baked goods and desserts.
Made from potatoes that have been cooked, mashed, and dehydrated to form powdered flakes, instant mashed potatoes can be a convenient alternative to potato starch.
You can use an equal amount of instant mashed potatoes in place of potato starch to thicken or enhance the texture of soups, sauces, and gravies.
Be sure to pulse the instant mashed potatoes in a food processor to form a finer consistency before adding them to your recipes.
Instant mashed potatoes can be pulsed in a food processor and used in place of potato starch in most recipes.
Potato starch is a versatile ingredient that can be used in many dishes.
However, if you don’t have any in your kitchen cabinet, there are several substitutes you can use instead.
Try experimenting with some of the ingredients listed above. Be sure to adjust your recipe as needed to achieve your desired taste and texture.
Just one thing
Try this today: While potato starch is often considered an essential ingredient for gluten-free cooking and baking, you can use a wide range of other gluten-free flours in your favorite recipes.