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starch flours

adamclyde | Jan 31, 2008 08:10 PM

Can anyone help me understand the differences between some of the starch flours? Like tapioca flour, rice flour, yam starch, potato starch, corn starch, etc. How different are the properties of each?

The practical reason I ask is that a recipe from Ming Tsai for a dumpling wrapper calls for tapioca flour. I couldn't find tapioca flour, but I found yam starch and potato starch. Could I substitute or are they completely different things. They are all starches, I know, but are their flavors and properties significantly different?

Thanks in advance for answering these questions from someone as ignorant as I on this topic.

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