Bob's Red Mill
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Rated 4.8/5 across 3,042 reviews — highly regarded by customers.
Customers find this potato starch to be better than corn starch, particularly for making gravy and apple pie, and appreciate its effectiveness as a thickener. Customers like its sealability with easy top closure and consider it a good value, with one mentioning it's essential for gluten-free baking.
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I am very pleased with this. Not only is it such a great price for the amount included but Bob's quality is unmatched. I purchased this potato starch to put in things like beverages, sprinkle on foods raw, unheated to aid the gut via the unheated potato starch's wonderful resistant starch which the gut loves. I highly recommend and such an easy way to get more gut-loving resistant starch in your diet. Read more
There isn’t a whole lot to say beyond the fact that this is the usual great quality Bob’s Red Mill baking product. I’ve been using potato starch in my gluten-free baking mixes for 15 years, and it has always performed. It also works great as a thickener in gravies and added to pie fillings. Read more
Great product, great price. Absolute necessity for Gluten Free baking! Read more
Great price, always quality! Read more
Recent research shows that resistant starch doesn’t convert into glucose; instead, it ferments into short‑chain fatty acids. In one study, the supplement—derived from corn—contained 60–70% resistant starch and 30–40% regular starch. At a daily intake of 40 grams, it was associated with reductions in intra‑abdominal fat and even reversal of fatty liver (NAFLD), a condition that is notoriously difficult to treat. The 60% corn‑based product is expensive, but this more affordable potato‑derived version typically contains up to 90% resistant starch. My wife and I are experimenting with shakes, since resistant starch is far more effective than protein powder for fat loss. Assuming the 22‑ounce bag proves itself, I’ve already added the four‑bag option to my monthly subscribe‑and‑save. Read more
Helps with snack making Read more
Used plain cornstarch for years to give pan fried foods a little crunch. Read where potato starch was better for this method. Well I got some... coated some tofu.. pan fried it with a little sprayed on Avacado oil... and wow.... minimal fat, and maximum crunch... same result with fish filet. Just coated food by tossing it around in a plastic bag with potato starch... fried it in very little oil... didn't absorb hardly any oil and gave almost a tempora coating... the way I'll be going from now on... Read more
Healthy stuff Read more
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