About the benefits of potato starch: What
about the potato starch in cooked rice bread or other foods that often contain it?
I searched the document, they don't talk
about potato starch, but do mention High - Amylose corn.
You can use any other kind of starch — what
about potato starch?
What
about potato starch vs. Sweet potato starch?
I don't know what it is
about potato starch, but I can not take it.
Not exact matches
(I used my own flour mix that I keep in the cupboard on hand: 1 - 24oz bag of white rice flour, 1.5 cups of
potato starch, 3/4 cup of tapioca
starch) plus I think
about a teaspoon of xanthan gum.
For those asking
about substitutes for corn
starch:
potato starch (not flour) or tapioca
starch are interchangeable in GF recipes.
To make a sheet pan meal, I just marinate the veggies and protein I want to include (and typically I include a
starch like sweet
potatoes, white
potatoes, or squash) and roast on a sheet pan at 400 degrees Fahrenheit for
about 25 minutes.
Here is an article
about eating raw
potatoes which also mentions most of what Mark wrote
about resistant
starch.
I know I'm sensitive to nightshades, and am very disappointed to read
about sweet
potatoes being nearly useless for resistant
starch.
There are
about 8 grams of RS in a tablespoon of the most popular brand: Bob's Red Mill Unmodified
Potato Starch.
So
potato starch is
about 50 % / 50 % resistant / non-resistant.
If you want to still make quinoa cornmeal pancakes but aren't concerned
about them being gluten free, just substitute the 150 g of corn
starch,
potato starch and oat flour with all purpose flour (
about 1 cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
Generously sharing a wealth of knowledge
about island lore and history, Mme. Fournier also enumerated the accompanying side dishes that complete such a meal, and they are really
starch - heavy: taro, manioc (often as a pan-baked sweet cake), several types of banana which are customarily wrapped in leafy bundles like some sort of tropical tamale, the islander's omnipresent staple — breadfruit,
potato, umara (sweet
potato), plus an island chestnut which, along with the manioc, breadfruit and some of the bananas, can be prepared by grating and mixing with sugar, milk and coconut milk into both cakes and puddings.
Combine 2 cups finely ground brown rice flour, 2/3 cup
potato starch and 1/3 cup tapioca
starch, mix VERY well before each use and add xanthan at
about 1/4 t. per cup of mix.
Tapioca and
potato starch feel like ground styrofoam (and probably have
about the same nutrition profile).
I haven't tried making this crust without the cake meal, but you could try increasing the amount of almond flour to
about 3.5 oz and the
potato starch to 2 ounces.
Your flour blends all seem to use
potato starch, which has got me curious
about how it might alter some of my breads, etc., so I'm going to check it out, although I've been pretty happy with the arrowroot / tapioca combination.
If you have a relevant source of information
about resistant
starch, I'm open to reading it, but I'm not eating no - prebiotic - containing regular
potatoes when sweet
potatoes are so much tastier.
I used
potato starch in place of the arrowroot, butter in place of the shortening (I cut the stick of butter in half the long way and each of those strips in half the long way, then each of the four strips into
about 8 chunks).
You simply cook mushrooms with chopped onion and
about a teaspoon of
potato starch and season.
You can use all or mostly all arrowroot instead of the other
starches, as it is thought to have helpful nutritional qualities, but there is more information coming out
about other
starches like tapioca and
potato starch in the resistant
starch realm.
Line another sheet pan with parchment paper and spread a generous amount of
potato starch,
about 1/2 cup.
Dust your fingers with the
potato starch and flatten the pieces into discs,
about 2 - inches by 2 - inches and
about 1/4 - inch thick.
Gefen makes a Kosher - for - Passover baking powder using
potato starch instead of cornstarch... but this is one of those things that you should ask your Rabbi
about.
1 small onion 2 cloves of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch of fresh parsley, roughly chopped (
about 1/4 cup) 2 tablespoons
potato starch 1 - 2 teaspoons of sea salt freshly ground black pepper 1 teaspoon turmeric powder 1/2 — 1 teaspoon cayenne pepper (optional)
3/4 cup white rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca
starch 1/4 cup
potato starch (not
potato flour) 2 teaspoons xanthan gum 1 + 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) cold unsalted butter or dairy - free substitute, cut into small pieces 1 + 1/3 cups very ripe mashed bananas (
about 3 large bananas) 1 teaspoon pure vanilla extract 2 large eggs
What I really like
about this mix is how it uses sorghum, brown rice flour,
potato starch, tapioca
starch along with some sweet rice flour for balance.
How
about 2 tablespoons of
potato starch or other
starch?
The cool part
about this is that you can actually enjoy white
potatoes again, assuming they're prepared properly to enhance their resistant
starch.
Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (
about 1 cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons
potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla powder (ground vanilla) 1 tablespoon brown rice syrup fresh figs or berries, to serve toasted almonds, to serve
In a large mixing bowl, whisk together the brown sugar and
potato starch, followed by the coconut oil and vanilla extract; mix for
about 30 seconds to ensure the
starch absorbs any excess oil.
Someone mentioned
about how
potatoes cause a weight gain but that's only cause they're made of
starch.
About 15 percent of sweet
potato is used to produce
starch materials, processed foods, and distilled spirits in Japan.
White rice, cornstarch, tapioca, or
potato starch — there is nothing nutritious or flavorful or interesting
about them.
I must admit a little confusion
about rice and
potatoes referred as safe
starches.
When I spoke to one of fellow nurses
about my dietary habits and explained that i don't eat grains or
potatoes legumes etc, she said «but how do you get your
starches» like it was some sort of required food group.
This was perfect for me, because
starches — rice,
potatoes, crackers, pasta — were
about all I could eat for two months.
I've been following your posts
about resistant
starch and my husband and I have both started taking
potato starch in the last couple of days.
Raw
potato starch contains
about 8 grams of resistant
starch per tablespoon and almost no usable carbohydrate.
The cool part
about this is that you can actually enjoy white
potatoes again, assuming they're prepared properly to enhance their resistant
starch.
It reminded me of the post from Pone several months ago
about how he sent the
potato starch along the wrong - way - highway because he too was
potato / nightshade intolerant, and how wild he felt after that.
We've talked
about resistant
starch as one potential prebiotic that you could use to do this, and
potato starch is the version that's most often used, and then there are things like Prebiogen, which I also sell in my store, which is a blend of non-
starch polysaccharides, and I actually recommend that people use both because they stimulate the growth of different kinds of bacteria in the gut.
I've been experimenting with resistant
starch starting with the post
about the guy who ate 20
potatoes / day.
And I am generally aware and perhaps I could have been more clear, but I believe I also mentioned
about Dr McDougall that in many many hours of vids I never heard him mention any veggies at all, and seems to talk only of
potatoes, siting a «study» of 2 athletes (thus with constitutions which would be WAY more attuned to a hugh glycemic index
starches such as
potatoes) on a diet soley of
potatoes, a high
starch of high glycemic index kind, which causes many digestion issues.
MarkES — You know that
potato starch trick we talked
about on the
potato thread?
So, I wonder if getting large quantities from say 4TBPS daily raw
potato starch powder is okay... e.g. it looks favorable in short term studies, but how
about over the long term in real people?
So my question is, I'm currently 10 days late to get my period and yes it's possible I could be pregnant but I wanted to know if the addition of eating
about a pound of safe
starches (from white
potatoes, plantains and winter squash) and intermittent fasting could affect my period?
Crust 1/2 cup shredded carrots (
about 1 carrot) 1/2 cup unsweetened shredded coconut 1/2 cup raw almonds 1/4 cup agave or maple syrup 1 Tablespoon Ener - G Egg Replacer or
starch like Cornstarch or Potato
starch like Cornstarch or
Potato StarchStarch
I'm not 100 % raw, but I would disagree with your assertion
about beans, grains,
potatoes and other
starches.