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Bob's Red Mill Gluten Free Kosher Premium Quality Potato Starch Unmodified Description
- Gluten Free; Vegan; Vegetarian; Kosher Pareve
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Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
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Great for thickening soups, sauces, and stews
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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
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Use 4 tsp potato starch to substitute for every 1 Tbsp of cornstarch.
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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.
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Best used to thicken sauces and gravies just before serving.
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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 |
|
| Calories | 40 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 10 g | 4% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 2 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 7 mg | 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.
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Potato Kugel
[vc_row][vc_column][vc_column_text]Discover the secret to the perfect potato kugel – a beloved Jewish side dish with a craveably browned top and fluffy interior. With well-squeezed potatoes, grated onion, eggs, oil and a bit of
Bob’s Red Mill Kosher Potato Starch, this recipe promises a profoundly crispy top and edges and steamy-soft insides. Preheat your cast iron skillet for optimal results. Whether paired with a hearty dinner roast or breakfast eggs, this dish is a guaranteed keeper.
Potato Kugel
- 1 large onion
- 2 lb. russet potatoes (peeled)
- 1/3 cup Bob's Red Mill Potato Starch
- 4 large eggs
- 5 Tbsp. olive oil (divided)
- 1/4 tsp. black pepper
- 1-1/2 tsp. kosher salt
Optional
- Preheat oven to 350 degrees F. Place 10-inch cast iron pan in oven while preheating.
- Use food processor or grater to grate potatoes into long strands. In large mixing bowl, place potatoes and fill bowl with cold water.
- Use food processor or grater to grate onion, reserving juice and pulp.
- Using mesh strainer, strain shredded potatoes and rinse with cold water. Press down on potatoes to squeeze out as much water as possible and place back into bowl. (Note: Add potatoes to clean cotton kitchen towel and wrap and squeeze to really get out all water.)
- Into bowl with potatoes, pour in grated onion with juice and pulp and toss until combined. Sprinkle potato starch over mixture and toss well. (Note: There should be no lumps of starch.)
- In medium bowl, mix together eggs, kosher salt, black pepper and 2 tablespoons oil. Pour egg mixture over potato and onion mixture, toss to combine well.
- Carefully remove cast iron pan from oven and add 1 tablespoon oil.
- Pour potato mixture into pan and evenly distribute. Drizzle on remaining 2 tablespoons oil.
- Bake 70–75 minutes, until browned on top. Cool 15 minutes before serving.
Make this classic dish with better ingredients from Vitacost!
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