Authentic Foods Potato Starch Flour Gluten Free Description
- 100% All Natural
- Kosher
- Use for Gluten-Free Baking or as Thickener
- Gluten Free
- Non GMO
Potato Starch is a gluten-free flour for thickening sauces, gravies, stews and soups. Just mix a little with water first, then substitute potato starch flour for wheat flour in your recipes by 50% less.
This flour is also an excellent alternative to cornstarch for those who are allergic to corn and will be more stable when cooking at higher temperature. This flour is used often when baking gluten-free.
Free Of
Gluten, dairy, soy,nut, gmo, corn, wheat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 4 Tbsp. (40 g)
Servings per Container: 34
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 5 mg | 1% |
|
| Total Carbohydrates | 32 g | 11% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 2% |
|
Other Ingredients: Potato Starch
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Gluten-Free (Resistant Starch) Raspberry Brownies
Don’t fight against your chocolate cravings—make this healthy and delicious gluten-free brownies recipe and dig in! Loaded with chocolate and bursting with raspberries, these brownies are exactly what your sweet tooth was asking for. You might not believe it, but they’re good for you, too! They’re made with resistant starches, green banana flour and potato starch, that are easy on your digestive system and can benefit your health in many ways. Ready to give into your cravings? Go for it! Resistance is futile, of course.
Ingredients
1/2 cup gluten-free flour or my Mac-n-Mo's Morselicious Mix
1/2 cup unsweetened cocoa powder
1/4 cup potato starch
1/4 cup green banana flour
1-1/2 cups Pashca Unsweetened Dark Chocolate Chips
1/4 cup Pashca Bittersweet 85% Dark Chocolate Chips
1/3 cup extra virgin unrefined coconut oil or 1 stick Miyoko’s vegan butter
4 chia-flax “eggs”
1-1/2 cups raspberries or other berries
Directions
- Preheat oven to 350 degrees F. Spray baking dish with coconut oil.
- In saucepan over medium-low heat, melt chocolate, butter or coconut oil, stirring occasionally. Remove from heat.
- Stir in chia-flax “eggs.” Sift in gluten-free flour, potato flour, green banana flour and cocoa powder and mix together. Gently fold in half of raspberries.
- Transfer to prepared baking dish. Add remaining berries.
- Bake 25-30 minutes until a toothpick inserted into the center comes out clean.
