Potato Starch or Cornstarch: Which Thickens Better?

Potato starch serves as a versatile ingredient in many kitchens worldwide, offering unique properties that set it apart from alternatives like cornstarch.

Powdery substances come from potatoes through an extraction process that preserves beneficial qualities.

Home cooks and professional chefs alike appreciate its neutral flavor that won't overpower delicate dishes.

The thickening power of potato starch activates at lower temperatures compared to some other starches, making it ideal for certain recipes.

When added to soups or gravies, this ingredient creates a glossy appearance that many find appealing.

These characteristics make potato starch an excellent option for those with specific dietary needs or culinary preferences.

Reading further will reveal exactly when to choose potato starch for your cooking projects and how to use it effectively.

Cornstarch vs Potato Starch: Comparing These Kitchen Essentials

Potato starch and cornstarch differ in key ways that matter when cooking. Check the table below for an overview of these two.

The Origins

Potato starch is derived from peeled and crushed potatoes. The process involves removing the skins and fiber, then washing and drying the starch to produce a fine, white powder. It’s a traditional ingredient with roots in South America but became widely popular in European and global cuisines.

Cornstarch is extracted from the endosperm of corn kernels. Unlike corn flour, which uses the whole kernel, cornstarch is processed to remove the outer layers, resulting in a fine, chalky powder commonly used worldwide, especially in North American and Asian cooking.

Appearance & Taste

Potato starch appears as a pure white, flour-like powder and has a neutral flavor, making it easy to incorporate into various dishes without altering taste.

Cornstarch tends to be a fine powder as well, though it may have a slight yellow tint and a mildly sweet taste. Both starches are essentially flavorless when cooked, but potato starch leaves sauces clearer and lighter, while cornstarch often produces an opaque, gel-like texture.

Culinary Uses

Potato starch is prized for its ability to thicken sauces, soups, and gravies without cloudiness. It also tenderizes meat when used in marinades and contributes to crispy coatings in fried dishes. It’s especially popular in gluten-free baking as it adds moisture and structure.

Cornstarch serves as a thickener too, but it’s also widely used as an anticaking agent (e.g., in powdered sugar) and even as an egg substitute in some baking recipes. It can coat meat to retain moisture during cooking and helps create a crisp texture in fried foods.

Cooking Temperature and Gelatinization

Potato starch gelatinizes (absorbs water and thickens) between 140–149°F and is best added towards the end of cooking to preserve its thickening power. It tolerates very high temperatures briefly but breaks down if cooked too long at high heat.

Cornstarch gelatinizes slightly higher, around 144–162°F, and works well for recipes that require longer cooking times. However, it doesn’t withstand extremely high temperatures as well as potato starch, which can affect texture.

Frying Performance

Potato starch is excellent for deep frying because it withstands high heat without breaking down, producing a light, crispy crust. It can be used in batters or as a coating to give fried foods a satisfying crunch.

Cornstarch performs better in stovetop frying but tends to burn or become overly crispy under intense heat. It’s often combined with other starches for balanced results.

Nutrition

Potato starch is rich in resistant starch, a type of carbohydrate that benefits digestive health by acting like dietary fiber. It also contains more protein and fiber than cornstarch, and it’s naturally gluten-free, making it suitable for celiac diets.

Cornstarch is primarily carbohydrates with minimal protein or fiber. It’s also gluten-free but provides fewer nutrients overall compared to potato starch.

Storage Guide For Potato and Cornstarch

Potato starch and cornstarch are pantry staples that require proper storage to maintain their quality and effectiveness. Here are some tips to note.

• Store both starches in airtight containers to protect them from moisture, which can cause clumping and spoilage.
• Place the containers in a cool, dry, and dark area like a pantry or cupboard.

Avoid exposure to heat and sunlight, which can degrade the starch over time.

• When stored correctly, both potato starch and cornstarch can last indefinitely.

However, for best quality, use them within 1-2 years.

• Use clean, dry utensils when scooping to prevent introducing moisture or contaminants.

Potato Starch vs Cornstarch: How Can You Swap for Another

In most recipes, you can substitute potato starch for cornstarch, or vice versa, using the same amount. For example, if a recipe calls for 1 tablespoon of cornstarch, you can use 1 tablespoon of potato starch.

However, potato starch often has slightly stronger thickening ability, so you should start with a bit less if substituting it for cornstarch, especially in delicate sauces.

Plus, potato starch yields a clearer, silkier sauce, while cornstarch tends to produce a more opaque, gel-like texture.

Adjust expectations accordingly when swapping.

Other Alternatives to Potato and Cornstarch

Potato starch and cornstarch substitutes give home cooks plenty of options. Many common kitchen ingredients work just as well in sauces, soups, or baked goods.

Check out these options to replace potato starch and cornstarch easily.

Ideal Substitutes For Potato Starch

Find out more about 3 amazing potato starch substitutes that work well in many recipes. Each has its own unique qualities, so choose what works best for your dish!

Sweet Rice Flour

Made from ground sweet rice, this flour is perfect for gluten-free baking as a 1:1 substitute for potato starch. It adds a slightly chewy texture and a hint of sweetness to your recipes. For best results, add it early in cooking to allow the texture to develop.

Tapioca Starch

Extracted from cassava root, tapioca starch is very versatile and gluten-free. It works well for thickening sauces, soups, gravies, and puddings. Use twice as much tapioca as potato starch for larger batches, but for small amounts, a 1:1 swap works fine.

Tapioca has a mild sweetness and should be added near the end of cooking to keep its texture perfect.

Arrowroot

Arrowroot is a popular thickener in vegetarian and gluten-free recipes. It has a neutral flavor and creates clear, glossy sauces without cloudiness. It’s great for breads, sauces, custards, and pie fillings, and can even replace eggs in some vegetarian dishes.

Use 2 teaspoons of arrowroot for every 3 teaspoons of potato starch.

Substitutes For Cornstarch

If you’re out of cornstarch, these alternatives work well in many recipes. Each has different properties, so pick the one that fits your dish best!

Rice Flour

Rice flour is a gluten-free option great for thickening soups and baking both sweet and savory dishes. It has a neutral flavor and aroma, so it won’t change your dish’s taste. Use twice as much rice flour as cornstarch (2:1 ratio) for best results.

All-Purpose Flour

Commonly found in most kitchens, all-purpose flour can replace cornstarch in many recipes like pies, cakes, and cookies. It has a mild flavor and medium protein content, making it ideal for baking. Use double the amount of flour compared to cornstarch (2:1 ratio).

Ground Flaxseed

Ground flaxseed is popular for its health benefits and has a mild nutty taste. It works well mixed with other flours for baking but isn’t good for thickening liquids due to its gritty texture. To substitute, mix 1 tablespoon flaxseed with 4 tablespoons water to replace 2 tablespoons cornstarch.

Got Questions? We’ve Got Solutions

1. Can potato starch and cornstarch be substituted for each other in recipes?

Yes, they can be substituted in a 1:1 ratio, but expect slight differences in texture. Potato starch creates a more translucent result while cornstarch gives a cloudier appearance. Potato starch also breaks down at higher temperatures than cornstarch.

2. Which one is better for thickening soups and sauces?

Cornstarch is generally better for soups and sauces that need to simmer for longer periods since it holds up better to prolonged heat. Potato starch thickens more quickly but should be added at the end of cooking to prevent breaking down.

3. Are potato starch and cornstarch gluten-free?

Yes, both potato starch and cornstarch are naturally gluten-free, making them excellent thickening options for people with celiac disease or gluten sensitivity.

4. How do I prevent lumps when using these starches?

Always mix either starch with cold water to create a slurry before adding to hot liquids. For potato starch, use 1 part starch to 2 parts cold water, while cornstarch works best with equal parts starch and cold water.