Potato Starch: How to Substitute It, Straporito’s Tricks to Never Be Caught Short
Has it ever happened that you have the perfect recipe for a fluffy cake in hand, check the pantry, and… emptiness. No potato starch. Panic? Absolutely not.
As we’ve already learned when discussing starches and potato starch (‘the magicians working behind the scenes’), these ingredients are the secret to giving structure and lightness.
But if the ‘magician’ isn’t at home, we need to learn to call for reinforcements.
Substituting potato starch isn’t heresy; it’s an exercise in style. Here’s your practical guide to getting by in any situation.
Why is Potato Starch so ‘Magical’?
Before substituting it, let’s remember why we look for it: potato starch has a thickening power and the ability to make doughs incredibly soft thanks to its molecular structure. When you substitute it, you need to look for something similar.
The Best Alternatives (and How to Use Them)
Corn Starch (Maizena) – The Closest Substitute
It’s potato starch’s closest cousin. It has a very similar yield, although it gives a slightly more matte finish.
- Proportion: Use it in a 1:1 ratio. If the recipe calls for 50g of potato starch, use 50g of corn starch.
- Ideal Use: Cakes, biscuits, and custards.
Rice Starch – For Maximum Delicacy
If you’re looking for something even finer, rice starch is the gourmet choice. It’s very light and perfect for those who want an almost impalpable result.
- Proportion: Always 1:1.
- Ideal Use: Pastry cream, baby food, sponge cake.
Plain Flour (Farina 00) – The ‘Emergency’ Solution
Don’t have any starches at home?
Classic flour can work, but be careful: it doesn’t have the same ‘lightness’ as potato starch.
- Proportion: Slightly increase the amount of flour called for, but keep in mind the cake will be a bit less fluffy.
- Trick: For every 50g of potato starch you should have used, use 40g of flour and add an extra pinch of baking powder to compensate for the lack of ‘lift’ from the potato starch.
Frumina (Wheat Starch)
Very common, excellent for desserts, but be careful if you have intolerant guests: unlike potato starch or corn starch, frumina contains gluten.
The Quick Potato Starch Substitution Chart
| Substitute | Final Result | Recommended for |
| Corn Starch | Very similar | Custards, sweet batters |
| Rice Starch | Very light | Velvety custards, spoon desserts |
| Plain Flour | Slightly more rustic | General batters, tarts |
For a scientific in-depth look at the properties of starches, I recommend checking out Wikipedia, which explains in detail what starches are and how they change the consistency of our dishes.
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Straporito’s Touch: The Trick for Instant Thickening Without Potato Starch
Need to thicken a custard or sauce on the fly and have neither potato starch nor any other starches?
If the recipe allows, you can use a bit of flour previously toasted in a pan with a drizzle of butter (the classic French roux).
Alternatively, if it’s a soup, blend a portion of the vegetables themselves: their natural fibre will act as a thickener, a ‘zero waste’ solution.
Straporito Recommends: Always store your starches in airtight glass jars, away from heat sources. Just as we saw for flour, they fear humidity which could form unwanted lumps.
And you? Are you a potato starch purist, or do you like to improvise with what you find in the pantry? Let me know in the comments below, I’m curious to read about your experiments!
