Guest guest Posted October 22, 2001 Report Share Posted October 22, 2001 Tapioca flour and starch, I believe, are the same thing. But potato flour is a heavier and stronger tasting flour. I use it only for dipping foods in before deep frying, they puff up pretty good, but you could probably use potato flakes (mashed potatoes) instead of potato flour. You definitely want potato starch, not flour. You could substitute a different starch (corn or more tapioca). Lolita >Juli posted a sugar recipe that sounded good but I was wondering the >difference between Potato and Tapioca flour and starch. I have the >Potato and tapioca flour but not the starch that the recipe calls >for. Will it matter. I have made several things with the Potato >Flour that has flopped! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 Thanks. I guess I have tapioca flour and have used it for either in recipes. I've had some recipes which call for tapioca flour starch. Since tapioca is a starch, I figured regardless of whether it's called flour or starch it would still be a starch. Would you know what the actual difference would be? Perhaps how finely it's ground? Lolita > There is Tapioca Starch and Tapioca Flour we get it through Ener-G. >One is a binder and the other a filler. That's how I look at it. Quote Link to comment Share on other sites More sharing options...
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