Starches are the backbone of gluten-free flour blends, providing the lightness and structure that whole-grain alternative flours cannot achieve alone. Tapioca starch creates chewiness and helps with browning. Potato starch adds moisture and tenderness. Cornstarch provides a fine, delicate crumb. Arrowroot produces a glossy finish and is the most digestible option. Understanding how each starch interacts with your other ingredients is essential for creating custom blends tailored to specific recipes.
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