Bob's Red Mill, Potato Starch, 22 Ounce

Great flour for gluten free baking. Arrive quickly!

I have found this potato starch to be a much more appealing thickener than xanthan gum. It's not as good as flour for gravy or to thicken a sauce, but it's better for my blood sugar.

Exactly what I was looking for as I wanted to switch from corn starch to potato. I think it was perfect and will use it again.

This item came quickly at a good price and was great in my attempt at a Korean dish. Thanks

This is actually pretty good, for the price. I have had better, which is why I can't give it 5 stars. But, for most baking this is just as good. There are a few things where you can taste a difference in varieties and in those baked goods, I use the more costly potato starch. In all others, this is just fine and you wouldn't know the difference. That's like Butter. I use the CHEAPEST butter I can find on sale in most of my cooking. In my Butter Server, I use the High Dollar stuff (still try to find it on sale). I like the European and Scottish Butters better for breads and rolls, but I would never put them in my cooking. There would not be enough taste difference to justify the price.I do recommend this Potato Starch in your cooking. Thank you for reading my review.

Bob’s Red Mill is always the best product on the shelf. This product is no exception. The convenience is terrific. If best results are desired and freshness and purity are important to you, then this must be your first choice.

I've been gluten free for years now and one of the foods I've missed is fried chicken because of the flour used in the batter. I've tried a variety of substitutes, but they have all failed for either being too flaky or having some other health issue like lectins.Potato starch contains no gluten or lectins, and it makes a strong and durable crust on fried chicken. The only problem is that potato starch doesn't brown. The chicken comes out looking almost white. Not very appetizing. So, the solution was to add paprika, chili powder and other spices to the potato starch prior to dusting the chicken. Voila! The chicken came out with a beautiful brown crust that was even more tasty than before.Bob's Red Mill Potato Starch works for me. I trust the brand and will continue buying it.

I bought this for the sake of better scrambled eggs, which I learned about from a YouTube video. For each egg, if you mix 1/4 tbsp. (3/4 tsp.) of potato starch and 1/2 tbsp. of milk into a slurry, then add your eggs and scramble them in, you can get a great fluffy texture and keep your eggs moist without undercooking them. It makes a delightful texture.To be honest I haven't used this for anything else yet, despite the package having a generous amount. I'm still looking for ways to put it to more use, but in the meantime I've been nothing but happy with what it does to my eggs. Most of the time I use this for making egg patties for breakfast sandwiches in a set of square ramekins. The same technique works great for breakfast pizza.If I learn more great uses for this potato starch I'll post an update. For now, it suffices to say this has a place of honor in my pantry and I use it regularly.