Bob's Red Mill Premium Quality Gluten Free Potato Starch Unmodified Description
One, 22 oz. bag
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
As a boy, I loved helping my grandmother make her famous cinnamon rolls. She told me her secret was simple: always use the very best ingredients. As I grew up, I took her words to heart. I am proud to say my grandmother would approve of the superior potato starch you'll find in this package. It is nothing less than the very best! Happy baking, Bob Moore
- Premium Quality
- Use as a Thickener for Gravies, Sauces, and Soups
- Perfect for Gluten Free Baking
- Grain Free
- Gluten Free
- Sourced Non-GMO Pledge
- You Can See Our Quality®
Use 4 tsp potato starch to substitute for every 1 Tbsp of cornstarch.
If using to thicken liquid, it is best to first make a slurry of the potato starch with a small amount of water before incorporating into the larger batch. This will help eliminate clumping.
Best used to thicken sauces and gravies just before serving.
Contributes a light and fluffy texture to baked goods.
Store in a cool, dry place. Keeps best sealed for freshness.
*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.
Serving Size: 1 Tbsp. (12 g)
Servings per Container: About 52
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||10 g||4%|
| Dietary Fiber||0 g||0%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Potato starch.
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed gluten free in Bob's Red Mill's quality control laboratory.
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Cinnamon Cookie Thins (Gluten-Free & Vegan)
Not sure what kind of treat you’re in the mood for? How about a deliciously thin hybrid cookie that’s a mix between ginger snaps and snickerdoodles? Each bite is soft, chewy and bursting with cinnamon flavor. Even better, these cookies are vegan, and gluten, soy and nut-free, which means they’re a delicacy everyone can enjoy.
Makes 24 cookies
3/4 cup Bob’s Red Mill Brown Rice Flour
1/2 cup Bob’s Red Mill Sorghum Flour
1/2 cup Bob’s Red Mill Tapioca Flour
1/4 cup Bob’s Red Mill Potato Starch
1/2 tsp. Bob’s Red Mill Baking Powder
1/4 tsp. Bob’s Red Mill Baking Soda
1/2 tsp. Bob’s Red Mill Xanthan Gum
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/3 cup canola oil
1/3 cup rice milk, unsweetened
1 tsp. vanilla extract
3 Tbsp. applesauce, unsweetened
- Preheat oven to 350 degrees F.
- In large bowl, mix together brown rice flour, sorghum, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, ground cinnamon, salt and sugar.
- Slowly stir in canola oil, rice milk, vanilla extract and unsweetened apple sauce. Mix until everything is fully incorporated.
- Using spoon, scoop dough and drop onto parchment-lined sheet pan at least 2” apart.
- Bake cookies for 12-15 minutes, until slightly golden brown.