Potato starch is a fine powder which is extracted from the starch found in potatoes. Similar to flour in its consistency and appearance, the starch is gluten free. Potato starch is sometimes confused with potato flour which is different; it is made from the entire potato and is much more dense and heavy. Although this starch is made from a food product, there are a number of other non-edible uses for this product as well.
Use potato starch in baked goods such as breads and cakes to create goods which are more moist. You can replace wheat regular flour which your recipe calls for with potato starch or do a half and half mixture. Experimentation is the key to finding your preference, for the amount of starch to use in place of flour.
Add potato starch to soups and stews to thicken the broth. In a bowl, mix equal measurements of potato starch and water and stir well. Add the mixture immediately to your soup, not allowing it to sit, as this will cause it to separate. Add small amounts, tasting in between additions. Stop once a smooth texture has been achieved.
Mix potato starch to thicken up gravy which is too thin. Add the starch one tablespoon at a time. After each addition, stir the gravy thoroughly and taste before adding another tablespoon.