Potato flour; potato starch

Potato flour, also known as potato starch, is made from cooked, dried, ground potatoes. It is most frequently used as a thickening agent but can also be used in baking to reduce the gluten strength of bread flour, for example (in much the same way as cornstarch is), as it does not contain any gluten. Potato flour, or potato starch, can be substituted for cornstarch and actually produces a better result. It gelatinizes at 176°F(81°C), leaves no unpleasant taste, and, when used as a thickener, does not break down, causing the product in which it is used to become watery.