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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
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.
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
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.