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Potato Starch Flour

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When is National Flour Month?
The month of March is always National Flour Month.

Are there other Holidays related?
Yes! See Food Holidays
See National Bread Month
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Potato Starch Flour

This flour is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein.

Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten.
http://en.wikipedia.org/wiki/Flour
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Definition of Starch thickeners
Starch thickeners are silky powders and are used in cooking to thicken sauces, gravies, pie fillings, and puddings.   They're popular because they thicken without adding fat or much flavor.  Potato Starch Flour is usually mainly used to thicken soups and gravies.

Potato Starch is also known as
potato starch
potato flour
potato starch flour
katakuriko

This gluten-free starch  is used to thicken soups and gravies.  Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled.  Supermarkets often stock it among the Kosher products.   Substitutes:  cornstarch (This is very similar, but not permitted for Passover.) OR arrowroot OR tapioca starch OR ground Passover matzo (This is also permitted for Passover.)

How to cook with thickeners
To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken.  Once the thickener is added, cook it briefly to remove the starchy flavor.  Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.
http://www.sonic.net/~alden/ThickenStarch.html
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