Potato flour offers a great way to add tenderness to baked goods and is often used for breads like potato rolls. One drawback, however, is that it also maintains some potato flavor. Potato flour can be substituted for all-purpose or whole wheat flour, as well as rice or oat flour. But bear in mind that this flour has a higher moisture content and yields a sticky finished product, so it's advisable to blend potato flour with another type of flour.
While potato starch doesn't boast the same nutritional value as potato flour, when it comes to baking it has the advantage staying neutral, meaning it does not contribute to or alter the flavor or color of the end product. Potato starch doesn't develop a tough network of proteins, either, which helps keep baked goods extra soft. Furthermore, it retains moisture more effectively and helps prevent staleness, so your sweets will last a little longer.
Though cornstarch and potato starch don't behave exactly the same way, it's possible to use the guidelines for baking with cornstarch, since they can generally be substituted in a one-to-one ratio. It's usually recommended to add about ½ to 1 teaspoon of cornstarch per cup of flour, and because potato starch can be an even swap, that's a good place to start. From there, you can experiment by adjusting the ratio to get your desired consistency.
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