I have a cookie recipe that calls for cornstarch. I was wondering if I could substitute it for potato starch (katakuriko, in Japanese).
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1Possible duplicate of Corn Starch vs Potato Starch– Stephie ♦Apr 22, 2016 at 19:41
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1@Stephie Is it the same for cookies as it is for sauces?– Cascabel ♦Apr 22, 2016 at 20:49
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2The recipe would help... If it's a TBSP, it's probably fine to substitute as they generally sub 1 to 1... if it's a cup, then it's probably serving a different purpose.– Catija ♦Apr 22, 2016 at 21:26
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1 Answer
We keep both in the house, and i always seen to find myself in the middle of prep and not being able to find the one I'm looking for. As a consequence, I have subbed katakuriko for corn starch and vice-versa in equal amounts on several occasions, and never had trouble with the results having the wrong texture or tasting strange.
That being said, I have never used a substantial amount (more than a teaspoon or two) in any recipe, either.
