How do I Compare Potato Starch and Wheat Flour?
Potato starch and wheat flour (except for whole wheat flour) are both simple carbohydrates with high Glycemic Index content that metabolize as glucose in the human body. As such, they both cause the blood sugar spike that is characteristic of simple carbs. Neither is good for diabetics. For those with a sensitivity to wheat gluten, potato starch makes a fine substitute, giving a lighter texture to baked goods. It’s familiar to Scandinavians, who use it in many pastries; and Jewish people who use it as a baking substitute for wheat flour during Passover. Check the Glycemic Index (GI). Since GI compares the glucose content of foods in comparison to table sugar, potato starch is much higher than whole wheat flour, and significantly higher than white flour at 95. Glycemic Index rankings are based on 50-gram amounts of foods. Compare the Glycemic Load (GL) of potato starch and wheat flour. Glycemic Load is a more accurate carbohydrate measurement based on the active carbohydrate content of
