About our Organic Potato Starch: We only use the best potatoes from Latvia for our starch - the potatoes are first checked for quality, then the high quality potatoes are washed and shredded and then washed again. The potato juice is then separated, the starch is washed again, and then the starch is extracted from the water and is completely dried - voilà! Unmodified Potato Starch. It’s a great add-on to have on hand to save the day when it comes to thickening stews, sauces and meals when they are not really the texture you like. Gluten-Free Our Organic Potato Starch is Gluten-Free, which makes it a great substitute for gluten and grain-filled flours and thickeners. Organic Anthony’s Potato Starch is organic and non-GMO. Great Grain-Free Thickener If you’re avoiding grains, Anthony’s Organic Potato Starch is just the thing to thicken your sauces and gravies. It’s just potatoes, so there’s no grains in sight! Gluten Free Flaky Biscuits Ingredients: 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Potato Starch 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup cold butter, cubed 2 eggs 2 egg whites 1 teaspoon apple cider vinegar Instructions: Preheat the oven to 400° F. Grease a cookie sheet. In a mixing bowl, stir together the brown rice flour, potato starch, salt, and baking soda. Cut in the butter until the mixture resembles course crumbs. In a seperate bowl, whisk the eggs with the egg whites and apple cider vinegar. Stir the wet ingredients into the dry. Pat out 3/4" thick on a surface floured with brown rice flour. Cut into biscuits and transfer to prepared baking sheet. Bake for about 15 minutes. Prep time: 15 minutes Cook time: 15 minutes Yield: about 7 biscuits Gluten Free Bread Loaf Ingredients: 1 cup warm water 2 tablespoons honey 1 tablespoon active dry yeast 1/4 cup olive oil 3 large eggs 1-1/2 cups Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Flour 1/2 cup Anthony's Potato Starch 1 cup Anthony's Teff Flour 1/2 teaspoon salt Instructions: In a mixing bowl, combine the warm water and honey. Add the yeast. Mix and let sit for 5 minutes, or until quite frothy. Whisk in the olive oil and eggs. Add the brown rice flour, tapioca starch, potato starch, teff flour, and salt. Mix well until dough comes together. Transfer to a greased loaf pan. Let rise until doubled in size, about 1/2 to 1 hour.* Preheat oven to 350° F. Bake bread for about 30 minutes, or until a toothpick inserted into the bread comes out clean. Cool completely, remove from pan, and enjoy. *To create a warm environment for the bread to rise, boil some water and pour into a baking dish. Place on the bottom rack of a cool oven. Place the bread on the rack above and cover it with a cloth. Close the oven and let the bread rise. Faux Sourdough Buckwheat Rolls Ingredients: ¼ cup Anthony’s Coconut Oil, melted 2 eggs 2 tablespoons almond milk ¼ teaspoon salt ½ tablespoon Anthony’s Cane Sugar ⅔ cup Anthony’s Buckwheat Flour ⅓ cup Anthony’s Potato Starch ¾ teaspoon Anthony’s Xanthan Gum 1/2 teaspoon Anthony’s Citric Acid ½ teaspoon baking soda Instructions: Preheat oven to 350° Fahrenheit and grease a mini muffin pan. In a mixing bowl, mix together the coconut oil, eggs, almond milk, salt, and cane sugar. Add buckwheat flour, potato starch, xanthan gum, and baking soda; mix well. Divide dough between 7-8 mini muffin cups. Bake for 15 minutes. Cool and enjoy. Prep time: 10 minutes Cook time: 15 minutes Yield: 7-8 rolls
