How about potato and potato starch, are they gluten-free?
Potato don't need any introduction, its major food, and used in all parts of the world
and also in all seasons what is its position does it gluten-free, the answer is it's not
only 100% gluten-free but also works as a very staple food
Potato starch, also that matter even potato flour can substitute wheat flour in
a lot of preparations, it can also be used as a thickening agent for soups, stews
gravies, sauces, where it can very easily replace corn flour, as cornflour, is also
allergic to a lot of people where it behaves almost like gluten
What is potato starch?
This is extracted materials from potatoes, its granules of size 5 -to-100 um, you can say
its refined part of potato, more fat-free, typically, its white, high binding and long texture,
at the same time minimum the tendency for foaming and yellowing,(1)
amounts per 100 gram, daily values,(DV%) on the basis of 2000 calories per day
Calories 357
Carbohydrate 83 gram..... 27%
Dietary fiber 6 gram....... 24%
Sugar 3.5 gram......
Protein 7 gram....... 14%
Total fat 0.3 gram..... 0%
Sodium 55 mg 2%
Potassium 1001 mg........ 28%
Calcium .......... ..6%
Iron .... . 7%
Magnesium ..... . 16%
Vitamin-B6 ....... ..... 40%
Vitamin-C ........ ........ ......... 6%
Are potato flour and potato starch both same?
There should not be any confusion both are very different, flour is made from whole
peeled potato, cooked, dried, and ground to fine slightly off white powder, while potato starch is extracted material rather more pure starch, as for as our requirement as gluten-free is concerned both will do the job, but if you compare potato flour it is what we need for this gluten-free food objective
Can we use potato starch in place of corn starch?
Yes, in most of the food preparations it will work, it will also provide food items with fewer
risk factors, a lot of very good recipes, you can choose for your gluten-free diet program
based on potato starch
Potato starch is a kind of resistant starch
Potatoes do not have a very good reputation, very high calories but very little nutritional
value and normally considered not very good food, in very plan words lot of people think
they simply increase the weight, so let's say what science says about this
Science and particularly research findings say another way around, potatoes are loaded
with a kind of starch, we call it resistant starch, why it is called as resistant starch because
it resists digestion in the small intestine(stomach)
All types of starches from rice and other sources go to the small intestine where it breaks
down to sugars, that's how they contribute to an increase in blood sugar levels, while
lets see
Where does potato starch break down in the body?
So, however, bad potatoes are one thing is clear that the starch they have is a different type
its not the same type as rice starch and it does not breaks down in the small intestine to
sugars so then what so it passes through the small intestine to the large intestine, also
called the colon or gut where it is digested
So, how much is the resistant starch in potato starch?
Potato starch contains about 8-gram resistant starch in one tablespoon (,17.07 gram),
and what more it can be increased by the heating-cooling process, so it's a real gift
for those who are suffering from diabetics.
Can, we increase this resistant starch in potato starch?
Research says if you heat (90-to-100 degree centigrade) and
fridge it (0-to-5-degree centigrade), and again heat it(90-to-100 degree centigrade)
it will convert normal starch to resistant starch in more than 20% in one
heating-cooling cycle, so almost everything is in your hand
What can be the health benefits from this resistant starch that potato starch has?
Apart from the use of potatoes, potato flour, potato starch for our objective as a gluten-free
diet where it can very easily replace wheat, it has a lot of other health benefits as it is rich
in resistant starch, and some of the very important key benefits are given below,(4)
-it improves insulin sensitivity
-it lowers blood sugar levels
-it reduces appetite
-it is friendly to gut
-its almost act as a superfood, because it converts to butyrates(short-chain fatty acids)
--it potentially reduces inflammation
-it lowers the risk of colorectal cancer, the fourth cause of cancer death worldwide
-it helps in colitis, constipation, diarrhea
-it increases the absorption of minerals
-it may help in weight loss
so, as you see we are standing between myth and truth, anyway it's up to you what you
can choose
What do you think about using it in a gluten-free diet?
As you have seen already its name is potato starch but it behaves very differently, nowhere
closer to starch, for gluten-free diet not only its handling gluten problems but also providing
enormous health benefits because of its being resistance-starch, we feel it can have great
potential to be used in almost all types of recipes meant for gluten-free diet without any kind
of doubt.
What is our stand, from a gluten-free arena point of view?
As we are consistently looking for all type and kind of possibilities for gluten problems
we very strongly recommend potatoes, potato flour, and potato starch in all kind of food
meant for a gluten-free diet, without any kind of hesitation, first of all, it's very cheap, very
affordable,very adaptive and at the same time very rich in taste, and additional health benefits,
because of being resistant starch, we think don't overlook it try to use it, this is what from the
gluten-free arena where we try to present some useful facts which can be help to you in the
long run
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