Type what you have

Ingredients

• ✓ potato starch
• oat flour
• cornstarch
• tapioca flour
• xanthan gum
• active dry yeast
• sugar
• salt
• milk
• egg
• olive oil
• apple cider vinegar

Instructions

1. 1 Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
2. 2 Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
3. 3 Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
5. 5 Spray pita breads with water and place them straight on the hot pizza stone.
6. 6 Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ potato starch
• milk
• egg
• chicken breast
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ potato starch
• oyster sauce
• soy sauce
• brown sugar
• water
• vegetable oil
• salt
• baby bok choy
• olive oil
• green onion
• garlic
• portobello mushroom

Instructions

1. 1 Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.
2. 2 Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.
3. 3 Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes. Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.

By Jade Blue

Ingredients

• ✓ potato starch
• ✓ potato starch
• ✓ potato starch
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• peanut oil
• egg
• red food coloring
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

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
• 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
• 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
• 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
• 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
• 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 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
• 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
• 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

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
• lemon
• all-purpose flour
• white sugar
• baking powder
• salt
• vanilla powder
• butter
• milk
• egg
• vanilla extract
• white chocolate chip
• raspberry
• all-purpose flour
• sugar

Instructions

1. 1 Zest both lemons; juice 1/2 of a lemon. Set aside.
2. 2 Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
3. 3 Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
4. 4 Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
5. 5 Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
8. 8 Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

By DREGIE

Ingredients

• ✓ potato starch
• cooking spray
• sweet rice flour
• white sugar
• water
• coconut milk
• vanilla extract
• kinako

Instructions

1. 1 Generously spray a 9x13-inch microwave-safe dish with cooking spray.
2. 2 Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
3. 3 Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
4. 4 Transfer to a cooling rack. Cool for about 90 minutes.
5. 5 Cut cake into 16 pieces and roll in potato starch.

By Rella On the radio

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
• cooking spray
• matzo cake meal
• egg
• sugar
• cocoa powder
• white sugar
• coffee
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spray a 10-inch tube pan with cooking spray.
3. 3 Sift matzo cake meal with potato starch into a bowl; set aside.
4. 4 Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
5. 5 Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
6. 6 Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
7. 7 Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
8. 8 Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
9. 9 Spoon the batter evenly into the prepared tube pan.
10. 10 Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
11. 11 Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

By dakatz

Ingredients

• ✓ potato starch
• vanilla extract
• vegetable oil
• applesauce
• coconut flakes
• walnut
• carrot
• soy yogurt
• pineapple
• nutmeg
• salt
• xanthan gum
• baking soda
• baking powder
• cinnamon
• tapioca starch
• sugar
• rice flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
2. 2 Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By shadelta

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
• coconut flakes
• water
• powdered sugar
• coconut flakes
• vanilla extract
• applesauce
• coconut oil
• cane sugar
• vanilla coconut milk
• salt
• xanthan gum
• baking soda
• baking powder
• arrowroot powder
• chickpea flour
• rice flour

Instructions

1. 1 Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
2. 2 Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
3. 3 In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
4. 4 Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
5. 5 Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
6. 6 Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
7. 7 To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

By So Delicious Dairy Free

Ingredients

• ✓ potato starch
• cooking spray
• glutinous rice flour
• white sugar
• baking powder
• water
• coconut milk
• vanilla extract
• red food color

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
2. 2 Whisk mochiko, sugar, and baking powder together in a bowl.
3. 3 Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
5. 5 Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

By dewny dewny

Ingredients

• ✓ potato starch
• white sugar
• butter
• egg
• matzo cake meal
• salt
• walnut
• semisweet chocolate chip
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

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