Potato Flour

  • 1 cup weight = 180 grams
  • Fine yellow-white powder (less white than potato starch), a very good source of vitamin C, and a good source of vitamin B6, copper, potassium, manganese, and high in fibre and protein. Mild taste and creamy texture, adds moisture and shelf-life to baked goods. Made from cooked, dehydrated and ground whole potatoes, this flour is most often used as a thickener but can also be used in place of xanthan gum or guar gum in gluten-free baking. Helps give a higher volume and lends a soft, chewy mouth-feel to baked goods, home-made pasta, breads and pizza crust.
  • Potatoes originated in the Andean mountains of South America, were brought to Europe in the 16th century by Spanish explorers, and were most likely brought to North America in the 18th century by Irish immigrants.
  • The potato belongs to the nightshade family of plants including tomatoes, eggplants, peppers and tomatillos.

Store in: should be stored in a cool, dry place out of the light. It is extremely important to keep this flour dry, because if it gets wet, it can turn into a large, oozing mess. If you plan on keeping potato flour for more than six months or so, freeze it to keep it fresh, and double-bag it to prevent moisture from getting inside and ruining the flour.
How to use: Add 2 to 4 tablespoons per recipe. Reduce or eliminate the gum ingredients accordingly.
Watch out for: A little goes a long way. Too much potato flour will create a gummy product. Care should be used when using potato flour as a thickener. If it is used in a dish which is allowed to boil, it can acquire a strange and unpleasant texture. Don’t confuse potato flour with potato starch, which is used in larger quantities in recipes and has different baking properties.
Substitution: Try potato starch or corn starch or finely ground corn meal. Or you can substitute instant Gluten Free mashed potato flakes ground up in an electric coffee grinder.

Potato Starch (not potato flour)

  • 1 cup weight = 192 grams
  • Potato starch has no protein or fat.
  • Potato flour is the entire potato dried and ground. Potato starch is solely the starch light and smooth. Good thickener, often used as a one-for-one substitution for cornstarch in recipes. Made from the starch of dehydrated potatoes.
  • It has excellent baking qualities, particularly when combined with eggs.

Store in: a sealed container in a cool, dry place.
How to use: Gluten-free recipes often call for ½ to ¾ cup potato starch as part of a flour blend.
Watch out for: Potato starch tends to clump, so it should be stirred for accurate measuring. Don’t confuse it with potato flour, which is used in smaller quantities and has different baking properties.
Substitution: starches for the most part are interchangeable. Sub with Arrowroot flour/starch, Cornstarch or Tapioca starch.