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i get ever so niggled at folks that quote google..
ya dont need potato starch since they brough out cookery books post war !
ITALIAN my erse !!!
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@blossom‘ wrote:
@jen_jen wrote:
Cath I’ve just done a quick google, apparently potato starch can be found in most supermarkets but may be labelled as potato flour or starch flour.You can also get it from health food shops in the gluten-free section but no doubt you’ll pay more there than in the supermarket!
Potato flour
Potatoes are steamed, dried, then ground to give this silky-smooth white flour. It gives wonderful crispness to ingredients when they are coated in it before being shallow- or deep-fried. It is gluten-free, and is sometimes called potato starch. From Oriental supermarkets or Waitrose. If unavailable, try rice flour or cornflour.Sorry it’s taken me a while to reply, but as I’ve been through 4 earthquakes between 9.00am and 1.00 pm, thought I’d spend the rest of the day out of the house.
Luckily there was no damage done where I live.
Here’s hoping there won’t be more during the night :(Anyway … back to baking.
jen jen is right about the potato starch (potato flour).
My oven is an electric non-fan one, if you’ve got an electric oven with a fan, use the same temperature…gas marks that jen jen are correct.
Got another easy peasy recipe of a tea loaf, which is delicious … I’ll post it later.
Happy Baking :wink:
blossom i hope you and yours stay safe, and thank you so much for taking the time to post xxxxxxx
@blossom‘ wrote:
@anc wrote:
Anyone know what temp I should put a loaf of bread into, in a cheapy elec, no fan thingy? Yesterday’s remarkably turned out ok, but I had it on 250 for nearly 2hrs!! Not sure that is quite right pmsl Hubby did point out – aren’t they wonderful, sometimes, not, that I only had the bottom part of the friggin oven on – well, how the feck am I meant to know ya gotta turn the grill bit on too ffs………………..Having said all that……..he is mowing the lawn! :lol:
Errr …. not too sure you should have the grill on :lol: , my electric oven has 4 options of heating it : Top of oven, Bottom of oven, both top and bottom on contemporaneously….and last but not least…..the grill :lol:
Perhaps yours is different though :?Sorry, haven’t got any tips for the bread ….as mine always turns out rubbish :lol:
Well he ate it! Must have been starving! pmsl
@rubyred wrote:
i get ever so niggled at folks that quote google..
ya dont need potato starch since they brough out cookery books post war !
I was talking to a friend who bakes cakes to order last night, told her about this recipe and how I had never cooked with potato starch…she uses it in all her cakes and not just the gluten free ones! In non-gluten free cakes she adapts recipes so she replaces half the wheat flour recommended by the recipe with potato starch. Apparently it gives a softer and lighter texture to the cake and it keeps moist for longer. She also uses it to thicken casseroles and sauces as it doesn’t change the taste or colour.
However….Cath, are you reading this?
Potato starch or potato starch flour is not the same as potato flour. Potato flour shouldn’t be used in baking as it’s too heavy.Eeeeeh the things you learn in JC! :lol:
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