KOCKENS Potatismjol – Potato Flour (Starch) 500g Swedish potato starch 500g Thickens sauces, soups, gravies and stews Gives sponge cakes a light, springy crumb Naturally gluten-free A staple in Scandinavian baking and cooking Store in a cool, dry place Called “potatmel” in Norwegian, “perunajauho” in Finnish Potato starch is not the most glamorous ingredient, but it is one of those things that Scandinavian cooks rarely go without. In Sweden, it is the standard thickener for fruit soups, cream sauces and gravies. It’s also a key ingredient in most classic Swedish sponge cake recipes, where it replaces a portion of the plain flour for a fluffy, light end result. Unlike cornflour, potato starch thickens at a lower temperature and gives sauces a cleaner, more glossy finish. It is also tasteless, so it does not interfere with other flavours. For gluten-free baking, it works well combined with other gluten-free flours as a binding agent. Making a princesstorta? Save yourself a little bit of time with the ready-rolled marzipan cover form Odense – you’ve definitely earned a shortcut after baking the base from scratch. Did you know? In Sweden, potato starch is commonly called “potatismjol” – which literally translates as potato flour. It is not the same as potato flour (which is made from whole dried potatoes), but the names are often used interchangeably in Scandinavian recipes.
