Quote:
Originally Posted by myst
If tapioca flour, potato starch, corn starch, and arrowroot are all basically interchangeable, then why do recipes call for 2 or 3 of them? Do they each act just a little differently? Or is it more of a flavor thing?
|
I'm not sure they are completely interchangeable, they all have different properties [not really taste, but texture] they bring to party.
Here's one chart from NZ on mixing flours and starches. There list some of the properties. This mixing chart shows grabbing 1 starch from the binding flour column.
http://www.frot.co.nz/dietnet/resources/gluten2.htm
Here's one from the a previous thread that talks about the different properites and uses of starches and thickeners.
http://www.foodsubs.com/ThickenStarch.html
From our experience [Peg's the baker, not me. I'm just the taster], the secret of a good finished product is using a mixture of flours. Most times Peg is using 3-4 different flours in a baked good. Each finished product uses different mixes and different flours. Yes, we have umpteen different flours and starches LOL!