Potato flour is a lesser-known use for potatoes, but it is well-known among bakers. It is mostly manufactured by grinding up russet potatoes and is used to make potato buns among other things. In this essay, we’ll look at several potato flour substitution possibilities.
Potato flour, unlike other gluten-free flours, holds moisture effectively, resulting in pillowy yeast breads and baked items. It’s also fantastic for thickening soups and sauces. Yet, since potato flour has not yet reached many grocery shops, you may find yourself out of this gluten-free baking essential.
If you need a potato flour substitute, keep reading to learn about some of the best options for any recipe or occasion.
- Substitutes for Potato Flour
- What flour is closest to potato starch?
- How to make potato flour at home?
- Can I use potato starch in place of potato flour?
- Can I substitute tapioca flour for potato flour?
- What is a GF substitute for potato flour?
- What does potato flour do in baking?
- Is cornstarch and potato flour the same thing?
- Why do people use potato flour?
- What is potato flour called?
- Can I use arrowroot instead of potato flour?
Substitutes for Potato Flour
1. Potato Flakes
Since they are manufactured from the same substance, potato flakes are a suitable alternative for potato flour. Potato flakes and potato flour are manufactured in the same way, both from dried russet potatoes. The sole distinction is that flakes are not reduced to the same fine powder as flour.
Potato flakes are an excellent replacement for coating meat or vegetables before cooking. They may also be used as a thickening. Since they are so close, you won’t need to change the ratios if you use potato flakes instead of potato flour. But, since potato flakes have a distinct texture, you may need to blitz them in a blender before using them in baking.
2. Mashed Potatoes
Mashed potatoes are more than just a side dish or the centerpiece of the Thanksgiving table. Because of their comparable taste profiles and structure, they may be used in place of potato flour in some cuisines.
If you have any leftover mashed potatoes, you may use them to thicken soups, stews, and sauces. It will thicken your meal and give it a deep potato taste, but you may need to use more than you would if you had flour on hand. Some people use mashed potatoes to add moisture to bread preparations. Nevertheless, they must still be combined with flour, and the ratios are difficult to achieve due to the high moisture content.
3. Corn Starch
Corn starch, like potato flour, is derived from another mainstay of the American bread basket. It’s manufactured of corn kernels.
Corn starch has a similar structure and feel to potato flour, making it an excellent alternative in a variety of cuisines. It’s an excellent thickening for stews and sauces.
Another fantastic use for corn starch is coating food for frying, which results in a crunchy crust that helps food retain moisture. Unfortunately, it lacks the bright taste of potato flour and is not a viable baking alternative.
4. All-Purpose Flour
There is a reason why all-purpose flour is by far the most popular ingredient in baking. This wheat-based staple constituted the foundation for potato flour.
All-purpose flour, as the name implies, may be used in a wide variety of recipes. It may be used to thicken and cover fried meals. Undoubtedly, baking is its most typical use. If you’re looking for a gluten-free alternative to potato flour, try gluten-free all-purpose flour. But, since all-purpose flour does not absorb moisture as well as potato flour, you will need to alter your ratios and prepare for a drier loaf.
5. Rice Flour
Rice flour, a common ingredient in Asian cuisine, is prepared by grinding dry rice. It, like potato flour, is popular in gluten-free baking. When replacing potato flour with rice flour, use white rice flour rather than brown or glutinous rice flour.
In baking, rice flour works best as a replacement for potato flour. It has a light, fluffy texture that complements cakes and other pastries. Yet, because of its naturally sweet taste and lack of structure, it does not function as well in baking breads.
One of the potato flour replacements on this list will work for you whether you need something gluten-free or something for a soup, sauce, or batter. Roll up your sleeves and choose a suitable alternative!
What flour is closest to potato starch?
Sweet rice flour, glutinous rice flour, or sweet white rice flour is a great potato starch alternative, particularly in baking, where its slightly sweet taste can enhance the flavor of your dish.
How to make potato flour at home?
1. Just peel, cook, and mash the potatoes.
Then lay them out on a dehydrator for 12-20 hours to dry. These are time-consuming!
Crush them in a blender (or go old school with a pestle and mortar for a workout!).
Keep it in an airtight container.
Mar 7, 2022
Can I use potato starch in place of potato flour?
Yet, the ratio is not one-to-one. Since potato flour is primarily starch but not entirely, use somewhat less potato starch than flour (a 34:1 potato starch to potato flour ratio).
Can I substitute tapioca flour for potato flour?
Tapioca flour or starch is another good substitute for potato starch. It is derived from the cassava root, much as arrowroot starch. It is also a gluten-free powder that is often used in baking. But, if you use too much, your dough will be somewhat sugary and chewy.
What is a GF substitute for potato flour?
Rice flour is an excellent substitute for potato flour and may be used in any recipe that asks for it. It thickens and binds sauces and produces flavorful baked items that maintain their form. Cookies, indeed! Another pro tip: it’s gluten-free, easy to prepare, and not overbearing. It should be used at a 1:1 ratio.
What does potato flour do in baking?
Potato flour, made from peeled, dried potatoes, is a creative, easy technique for bakers to make moist yeast bread (with excellent shelf life). Potato starch attracts and retains water, which helps to improve the moisture content of baked foods.
Is cornstarch and potato flour the same thing?
The answer is, of course, yes. Since both starches may be utilized in the same way, they can be used interchangeably in most recipes. There are, however, certain exceptions. When using potato starch as a cornstarch substitute, it works best in recipes that will not be cooked for long periods of time.
Why do people use potato flour?
Although potato flour has some of the cooking capabilities of potato starch, since it isn’t a pure starch, its gelatinization properties aren’t as strong. Potato flour is often used in potato-based dishes due to its strong taste. It’s also popular for tenderizing breads and pastries.
What is potato flour called?
The potatoes are roasted with their skins on before being dried and crushed finely. It may be used as a thickening to some extent (but not as effectively as Potato Starch) and in certain baked items since it retains moisture. Potato starch is also known as potato flour.
Can I use arrowroot instead of potato flour?
2 teaspoons (5 grams) of arrowroot powder for each tablespoon (10 grams) of potato starch is the typical recommended. Arrowroot powder has a neutral taste and may be used to thicken recipes instead of potato starch. Nonetheless, you should use it sparingly since it might alter the flavor of some meals.