Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits.

Nutritional benefits include:

• Improved glycemic index
• Controlled insulin responses
• Gut health
• Reduced blood glucose spikes after a meal

What are sources of resistant starch?

• Wheat starch
• Oats
• Raw potato starch
• Legumes
• Green bananas
• High-maize flour
• Retrograded starches

How about baking with it?

Resistant starch has a low water holding capacity. The good new is, this helps with crispness and expansion in baked goods. However, it can have a negative affect on crumb color and appearance. So, try adding transglutaminase, glucose oxidase or xylanase to improve the water holding capacity of the dough.

Also, be aware that there are 5 classifications of this starch. Bakery products are typically formulated with RS II and RS III types:

• RS II: includes native RS such as  high-amylose maize or raw banana starch. After cooking, most of these starches may become highly digestible due to gelatinization.
• RS III: retrograded starches produced during food processing and manufacturing. Examples include cooked and cooled potatoes, stale bread and high amylose corn starch.