Type what you have

Ingredients

• ✓ potato starch
• sugar
• active dry yeast
• water
• rice flour
• sorghum flour
• cornstarch
• vegetable oil
• egg
• xanthan gum
• salt

Instructions

1. 1 Grease a 9x5-inch loaf pan.
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Ingredients

• ✓ potato starch
• chestnut flour
• rice flour
• baking powder
• milk
• egg
• vegetable oil
• honey

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
3. 3 Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
4. 4 Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
5. 5 Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• rice flour
• tapioca flour
• buttermilk powder
• sugar substitute
• baking powder
• baking soda
• salt
• xanthan gum
• egg
• canola oil
• water

Instructions

1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Ingredients

• ✓ potato starch
• potato
• egg
• sweet rice flour
• salt
• rice flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
2. 2 Bake potatoes in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
3. 3 Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well.
4. 4 Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
5. 5 Dust the work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
6. 6 Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
7. 7 Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• corn flake
• garlic salt
• italian seasoning
• egg
• mozzarella cheese
• vegetable oil

Instructions

1. 1 Place corn flakes in the bowl of a food processor; pulse until crushed.
2. 2 Combine crushed corn flakes, potato starch, garlic salt, and Italian seasoning in a shallow dish. Beat egg in a second shallow dish.
3. 3 Dip mozzarella cheese pieces first in egg, then in the corn flake mixture.
4. 4 Heat oil in a skillet over medium heat until shimmering. Add breaded mozzarella cheese; fry until golden brown, about 30 seconds per side. Transfer to a baking pan lined with a wire rack to drain excess grease.

By thedailygourmet

Ingredients

• ✓ potato starch
• matzo cake meal
• salt
• sugar
• margarine
• egg
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk matzo cake meal, potato starch, and salt together in a bowl.
3. 3 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until smooth. Stir in dry ingredients until well combined. Stir in chocolate chips and walnuts. Drop dough by spoonfuls onto the prepared baking sheets.
4. 4 Working in batches, bake in the preheated oven, switching racks halfway through, until light golden brown, 10 to 15 minutes. Remove from the oven and immediately transfer to wire racks to cool.

By SANDI

Ingredients

• ✓ potato starch
• egg yolk
• sugar
• orange zest
• matzo cake meal
• egg white
• white sugar
• orange juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
2. 2 Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.
3. 3 Sift matzo cake meal and potato starch together; set aside.
4. 4 Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
5. 5 Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

By liamsgm

Ingredients

• ✓ potato starch
• potato
• egg
• salt
• black pepper
• garlic powder
• chive
• vegetable oil
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose.
3. 3 Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter.
4. 4 Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes.
5. 5 Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
6. 6 Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes.
7. 7 Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
8. 8 Slice into 8 wedges and serve immediately. Enjoy!

By LINDASGARDENSIDE

Ingredients

• ✓ potato starch
• vegetable oil
• sugar
• egg
• matzo meal
• cinnamon
• apple
• brown sugar
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x13-inch glass baking dish.
2. 2 Beat oil, sugar, and eggs in a large bowl with an electric mixer until well combined. Stir in matzo meal, potato starch, and 1 teaspoon cinnamon until incorporated. Set aside.
3. 3 Toss apples with 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a separate large bowl.
4. 4 Add 1/2 the batter to the prepared baking dish. Pour apple mixture on top. Add remaining batter, patting over apples as needed. Sprinkle with some brown sugar.
5. 5 Bake in the preheated oven for 45 minutes.

By Shelley Ross

Ingredients

• ✓ potato starch
• rice flour
• butter
• confectioners sugar
• tapioca starch
• rhubarb
• white sugar
• egg
• rice flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust is bubbling, about 18 minutes.
4. 4 Combine rhubarb, white sugar, eggs, ⅓ cup rice flour, and salt in a bowl until well combined; spoon topping over crust.
5. 5 Bake in the preheated oven until topping is bubbling, about 35 minutes.

By efollendorf

Ingredients

• ✓ potato starch
• golden delicious apple
• lemon juice
• white sugar
• cinnamon
• nutmeg
• butter
• pastry
• milk
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven; place a baking stone on it.
2. 2 Toss apples with lemon juice in a large bowl; set aside.
3. 3 Stir ¾ cup sugar, potato starch, cinnamon, and nutmeg together in a separate bowl; set aside.
4. 4 Divide pastry dough in half. Roll 1 dough half out on a lightly floured surface to fit a 10-inch pie plate. Place bottom crust in pie plate. Pile ½ apples into crust, dot with ½ butter pieces, and sprinkle with ½ potato starch mixture. Pile remaining ½ apples on top, dot with remaining ½ butter pieces, and sprinkle with remaining ½ potato starch mixture. Roll out remaining 1 dough half; carefully place over apples. Pinch and crimp edges to seal crusts. Poke a few holes in top crust using a fork. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
5. 5 Place on the baking stone in the preheated oven; immediately reduce the oven temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown, about 1 hour checking halfway through baking time, covering edges with aluminum foil if needed to prevent over-browning during the last 30 minutes. Cool on a wire rack before serving, 3 hours.

By Tiffany Taylor

Ingredients

• ✓ potato starch
• egg
• cider vinegar
• olive oil
• honey
• buttermilk
• salt
• xanthan gum
• cornstarch
• soy flour
• rice flour
• active dry yeast

Instructions

1. 1 Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
3. 3 Let bread cool for 10 to 15 minutes before removing from the pan.

By Aaron Atkinson

Ingredients

• ✓ potato starch
• vegan butter
• olive oil
• leek
• onion
• carrot
• pleurotus mushroom
• potato
• vegetable broth
• oat milk
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and mushrooms have liquefied, about 7 minutes.
3. 3 Add potatoes and vegetable broth; mix well. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
4. 4 Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot, about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.
5. 5 Cook on Low for 6 hours or High for 3 1/2 hours.
6. 6 Stir soup before serving.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• salt
• vegetable oil
• water
• oyster sauce
• soy sauce
• rice vinegar
• ketchup
• sesame oil
• sugar
• sriracha sauce
• vegetable oil
• garlic
• red pepper flakes
• green onion
• cilantro

Instructions

1. 1 Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
2. 2 Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
3. 3 Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
4. 4 While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
5. 5 Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
6. 6 Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
7. 7 Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
8. 8 Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
9. 9 Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ potato starch
• clam
• water
• bacon
• onion
• butter
• potato
• all-purpose flour
• thyme
• garlic powder
• salt
• black pepper
• evaporated milk

Instructions

1. 1 Drain clam juice from 2 cans into a 2-cup liquid measure, then fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to release the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
3. 3 Add potatoes and clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams.
6. 6 Heat chowder without boiling, about 5 minutes. Stir in potato starch to thicken.

By thedailygourmet

Ingredients

• ✓ potato starch
• fettuccine pasta
• butter
• olive oil
• chicken breast
• onion
• garlic
• heavy cream
• buffalo wing sauce
• mozzarella cheese
• gouda cheese
• panko bread crumb
• butter
• colby monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71

Ingredients

• ✓ potato starch
• evaporated cane juice
• sorghum flour
• blueberry
• lemon zest
• egg white
• egg
• canola oil
• white sugar
• buttermilk
• kosher salt
• baking soda
• xanthan gum
• baking powder
• tapioca starch
• brown rice flour
• sweet sorghum flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
3. 3 Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
4. 4 Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
5. 5 Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
6. 6 Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

By Jessi

Ingredients

• ✓ potato starch
• lime
• water
• all-purpose flour
• cilantro
• corn kernel
• white bean
• salsa verde
• chicken broth
• black pepper
• salt
• cumin
• garlic
• hatch chile pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

By Diana71

Ingredients

• ✓ potato starch
• water
• black pepper
• salt
• tomato
• garlic
• onion
• tomatillo
• pueblo chile pepper
• rose wine
• chicken broth
• olive oil
• pork loin
• fennel seed
• cayenne pepper
• italian seasoning
• garlic and herb seasoning
• cilantro
• coriander
• cumin

Instructions

1. 1 Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
2. 2 Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
4. 4 Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
6. 6 Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
7. 7 Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
8. 8 Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
9. 9 Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
10. 10 Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
11. 11 Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
12. 12 Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

By Diana71

Ingredients

• ✓ potato starch
• raisin
• apple
• carrot
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ potato starch
• glutinous rice flour
• water
• white sugar
• white vinegar
• salt

Instructions

1. 1 Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
2. 2 Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

By DINKYPIE

Ingredients

• ✓ potato starch
• milk
• butter
• honey
• honey
• salt
• water
• active dry yeast
• egg
• all-purpose flour
• butter

Instructions

1. 1 Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
2. 2 Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
3. 3 Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
4. 4 Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
6. 6 Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
7. 7 Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
8. 8 Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
9. 9 Bake in the preheated oven until golden brown, about 25 minutes.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• soy sauce
• water
• brown sugar
• honey
• mirin
• ginger
• garlic
• red pepper flakes
• chicken drumstick
• water

Instructions

1. 1 Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
2. 2 Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
4. 4 Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

By Diana71

Ingredients

• ✓ potato starch
• powdered milk
• rice flour
• tapioca flour
• infant rice cereal
• egg white
• white sugar
• baking powder
• cream of tartar
• ascorbic acid
• butter

Instructions

1. 1 Grind the powdered milk until fine.
2. 2 Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• ✓ potato starch
• vegetable oil
• russet potato
• onion
• purple potato
• egg
• kosher salt
• black pepper
• balsamic vinegar
• white vinegar
• microgreen
• sour cream
• harissa

Instructions

1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

Ingredients

• ✓ potato starch
• rice flour
• brown rice flour
• sorghum flour
• tapioca starch
• sweet rice flour
• rice starch
• baking powder
• vanilla powder
• sugar
• salt

Instructions

1. 1 Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• butter
• white sugar
• brown rice flour
• sorghum flour
• tapioca starch
• milk
• baking powder
• nutmeg
• milk
• butter
• peach
• vanilla sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
2. 2 Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
3. 3 Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
4. 4 Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ potato starch
• olive oil
• smoked sausage
• bacon
• onion
• russet potato
• chicken broth
• corn kernel
• corn
• coconut milk
• salt
• black pepper
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.

By Diana71

Ingredients

• ✓ potato starch
• all-purpose flour
• sugar
• salt
• butter
• vegetable shortening
• cream cheese
• water
• cherry
• sugar
• almond extract
• butter
• egg white
• sugar

Instructions

1. 1 Mix flour, 2 tablespoons sugar, and salt in a food processor. Add 8 tablespoons of frozen butter and pulse 4 times. Add shortening and cream cheese into flour mixture; pulse another 4 or 5 times, until clumps are the size of peas.
2. 2 Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
3. 3 Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on the rack to form an 18-inch square. Preheat the oven to 400 degrees F (200 degrees C).
4. 4 In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch, and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
5. 5 Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into the pie plate so it is not stretched in any way. Refrigerate.
6. 6 Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 tablespoon butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2 inch beyond edge of the pie plate. Roll overhanging dough under with fingertips; flute the edges.
7. 7 Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 tablespoons sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover the edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool pie on a wire rack.

By USA WEEKEND - Jean Carper

Ingredients

• ✓ potato starch
• matzo cake meal
• sugar
• egg
• chocolate chip
• walnut
• lemon juice
• cinnamon sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough.
3. 3 Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned, about 30 minutes.
5. 5 Remove logs from oven and cut into slices.
6. 6 Arrange the slices on the baking sheet; sprinkle with cinnamon sugar.
7. 7 Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.

By rs18