About Potato Starch Flour
Potato Starch is usually dissolved in water and added to soups, stews and sauces as a thickener, or dusted over meat and fish before deep-frying. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. Root starches don't stand up as well as grain starches to longer cooking and so they're best used to thicken sauces toward the very end of cooking. For the differences between potato starch flour and pure potato flour, please look at our article here.