Potato Starch v Potato Flour


In a recent thread about Oatmeal Bread, I posted a link to a KAF recipe that calls for potato flour (Ron's Irish Porridge Bread). I made it again the other day with mashed potatoes with usual great result. I want to make some more soon and have a bag of potato starch, an ingredient used for my daughter's GF diet. Can I sub that for the potato flour or am I better off with mashed or instant flakes?

badge posted by: dachshundlady on October 15, 2011 at 7:08 am in Baking, yeast
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reply by: KitchenBarbarian aka Zen on October 15, 2011 at 8:02 am
KitchenBarbarian aka Zen

I would stick with potato flakes. Potato starch is like cornstarch, it's a thickening agent. It's just the starch with all the other stuff removed, whereas potato flour is ground up dried potatoes - basically a finer version of potato flakes.

reply by: swirth on October 15, 2011 at 9:20 am

Here is info I placed on the oldBC

...here is info from a recent past thread that will help you know what potato flour is:

This is info from the Ener-G Foods site:

What is the difference between Potato Starch, Potato Starch Flour and Potato Flour?

Potato Starch and Potato Starch Flour are the same thing. However, Potato Starch (flour) and Potato Flour are different.

Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.

Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.
recipes Potato flour substitute?

...I have never seen any instant potatoes that had the skins in them/listed as an ingredient, which is why potato flour is different as it has the skins. I did find some info (see below) for substitution for potato flour and the need to adjust the flour called for in the recipe and then adding in instant potato flakes, so this may be helpful to you as you experiment with your recipes. Let us know how your baking turns out with the various things you try.
Potato Flour

Potato Flour is made from potatoes, including their skins. The potatoes are cooked, skins on, then dried and ground finely. It can be used as a thickener to some degree (does not thicken as well as Potato Starch, however) and in some baked goods, as it retains moisture.

Potato Starch is often also called Potato Flour. Don't confuse the two, however, as right now somewhere in the world some poor soul is staring at a disaster on the stove owing to the confusion.

Potato Flour is heavier in weight than Potato Starch;
Potato Flour has a potato flavour to it; Potato Starch has no discernible flavour;
Potato Starch can thicken a greater amount of liquid than Potato Flour can; if you try to use Potato Flour instead to thicken an identical amount of liquid, you'd end up with a gloopy mess.

If a recipe calls for Potato Flour and you don't have any, leave out anywhere from 1/4 to 1/2 cup of the total flour in the recipe (if the recipe uses less than 2 cups of flour, leave out 1/4 cup; over 2 cups, leave out 1/2 cup of flour) and swap in for that amount of flour left the same amount of instant mashed potato flakes.

reply by: swirth on October 15, 2011 at 9:44 am

And DL, this info from the Ener-G site re potato flour tells some info about using it in gluten-free cooking/baking:

A top selling gluten-free flour made of 100% pure potato flour. Not to be confused with Potato Starch Flour, Potato Flour uses the entire potato, whereas Potato Starch Flour uses only the starch of the potato. The flour is produced by cooking, drying, then grounding the entire potato. Potato Flour is a heavy off-white flour that creates a dense texture and leaves a nice potato flavor. In gluten-free baking, the Potato Flour works similar to that of Xanthan Gum and Guar Gum. For a better balance, this flour, as with most gluten-free flours, is typically best when used combined with other gluten-free flours.

Buy this product by the case and save up to 10% over purchasing them individually!

SKU: 1154 Potato Flour (16oz. pkg)

STORAGE: This is a dry product and does not require refrigeration or freezing. Opened or unopened, this product should be stored in a cool, dry area and has a 3 year shelf life from the production date.

USE BY DATE: Expiration date is embedded on the top of every box and is read as Month Day Year (e.g. 010110 means product will expire on January 1st 2010).

reply by: dachshundlady on October 15, 2011 at 5:31 pm

Good to know. Sounds like potato flour is most flavorful of all the choices, even mashed, because of inclusion of the peel. Need to buy some. Do you ever put it in things like cake?

reply by: swirth on October 15, 2011 at 6:03 pm

Yes, I've put it in cakes and several other things. A spice type cake is really a good place to use it.

Many years ago, PJH talked on the oldBC about discovering it and how moist it made things and I think she was talking about a cake at that time...cannot recall for sure but KAF started selling it then.

Been enjoying your trip news and pics. We have a lady from New Brunswick on our birding forum and she walks around the Bay of Fundy and lots of other places up there and shares pics of the marshes, birds, and lots more. She has a guest right now and they've been hitting lots of scenic places this past week. I told her of your story and trip and she was so happy that you had such a great time near her.

She had some pics today of the fall colors reflecting onto the water and a lot of other bird and bear scat pics and such.

I made it in the Cornell Lab's Winter Bird Highlights publication...my name and a little bit about my place is in it.


I think it's near the end of the pdf...don't have the paper copy yet.

reply by: dachshundlady on October 16, 2011 at 6:46 pm

Thanks, going to that link. Since we attended Cornell, we often visited the Ornithology Lab on Sapsucker Woods Road. DH even took an ornithology course from Tom Cade who was a Peregrine expert.