I was performing some research for an upcoming recipe and looking at one of the ingredients in hoisin sauce I found that it is usually made with sweet potatoes. Asian cooks like to use sweet potato starch in cooking. They often dredge meat in this starch. I decided to use some other starch instead, because potato starch wouldn’t work out well in this recipe, as it thins easily when reheated. I decided to use tapioca starch.
Though I went off into a new direction, I did some research on sweet potato starch. Sweet potatoes have less carbs, and I felt that would make a wonderful substitution for regular potato starch in other recipes. Though, I am concerned about the lower amount of starch in sweet potatoes, and how it will effect gluten free recipes. I am looking forward to experimenting with it, though.
In further research I discovered that another online store listed the ingredients for their sweet potato starch: 88.5% sweet potato starch, 11% malto dextrin and 0.5% fine salt; or 88.5% sweet potato starch and 11.5% malto dextrin. That is certainly not something I would be interested in!
Maltodextrin may be made from a wheat, but it is so highly processed, it is rendered gluten free. That is what is so scary about maltodextrin. It is very highly processed!
I finally found a site that listed the ingredients of 100% sweet potatoes in their sweet potato starch! I have left them a message to find out more information on cross-contamination and will update you, here, when I hear back from them.
Sweet potato starch is not only used in Asian cooking, but in manufacturing of foods, and pharmaceuticals. Have you used sweet potato starch in your gluten free recipes? If so, tell us about your experiences.Sweet potato starch is not only used in Asian cooking, but in manufacturing of foods, and pharmaceuticals. Have you used sweet potato starch in your gluten free recipes? If so, tell us about your experiences.