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Bob's Red Mill Premium Quality Gluten Free Potato Starch Unmodified -- 22 oz


Bob's Red Mill Premium Quality Gluten Free Potato Starch Unmodified
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Bob's Red Mill Premium Quality Gluten Free Potato Starch Unmodified -- 22 oz

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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

Dear Friends,

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
  • Kosher
  • Sourced Non-GMO Pledge
  • You Can See Our Quality®


Directions

Usage Tips

  • 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.

Free Of
GMOs, gluten.

*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: 1 Tbsp. (12 g)
Servings per Container: About 52
Amount Per Serving% Daily Value
Calories40
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate10 g4%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium2 mg0%
Iron0 mg0%
Potassium7 mg0%
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.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Calamari

[vc_row][vc_column][vc_column_text]Dive into an ocean of flavor with vegan calamari! This plant-based rendition of a seafood favorite delivers an utterly delightful texture, possibly even superior to the original. Accompanied by tangy vegan aioli or marinara sauce and a spritz of lemon, it's a taste sensation that will leave you craving more. Vegan Calamari

Vegan Calamari

  • 3 14 oz. cans hearts of palm or 16 king oyster mushrooms
  • 1 cup oat milk or water
  • 3/4 cup organic all-purpose flour
  • 1/2 cup potato starch
  • 1/2 tsp. baking powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 tsp. Himalayan fine pink salt
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. cayenne pepper (optional)
  • Vegetable oil (for frying)
  • Lemon wedges (for garnish & drizzle)
  • Fresh flat leaf parsley (minced for garnish)
  1. In large pot, heat oil to 350 degrees F.
  2. If using hearts of palm, remove center from hearts of palm and slice into 1/2-in. thick rings.
  3. If using mushrooms, clean mushrooms, remove top and slice into 1/4-in. thick rounds. Cut a hole in middle of mushroom rounds (don’t throw away the center pieces, you can fry these).
  4. In mixing bowl, soak mushrooms in oat milk while oil heats up.
  5. In another mixing bowl, whisk together flour, potato starch and seasonings. Coat calamari with flour mixture and remove any excess before frying in preheated oil.
  6. Fry in small batches for 4 minutes flipping halfway through. Repeat until remaining calamari are done.
  7. Serve warm with squeeze of lemon juice, freshly minced parsley and side of marinara sauce or garlic aioli for dipping.

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