MOVE OVER
CORN FLOUR,
THERE'S A
NEW KID IN TOWN
Our award-winning Meade Farm Potato Starch will soon replace corn starch in your ingredients cupboard. It is more versatile and can be used for gluten free baking, frying and cooking.
Please note that potato starch is very efficient at thickening and binding, so you will need slightly smaller amounts of it than of corn flour if you are substituting. So time to get substituting!
You can find great recipes that use potato starch on our Potato Starch Recipe page here.
When using potato starch in place of corn flour remember that it is more effective, so smaller quantities are needed.
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For thickening approx 500mls of sauce, mix 3-4 teaspoons of the Potato Starch with 3-4 tablespoons of cold liquid.
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Bring the liquid to the boil.
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Remove from the heat.
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Stir in the Potato Starch paste.
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Return to a gentle heat and stir as it thickens.
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Take care not to over boil.