substitute for potato flour in bread

Kchap

I have a potato allergy, and have been trying to find a substitute for potato flour in breads in the KA whole grain cookbook, quite a few of which call for potato flour (or flakes), but haven't had luck in any of my allergen cookbooks or the internet. Thank you!

badge posted by: Kchap on June 06, 2012 at 12:10 pm in Q & A
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reply by: atrage on June 06, 2012 at 1:10 pm
atrage

Potato flour has a very specific role in bread and other than using flakes, there aren't really many comparable alternatives. My best advice is for you to just replace the amount in whatever flour you are using in the recipe.

reply by: mrscindy on June 06, 2012 at 2:33 pm
mrscindy

Many times the potato flakes or potato flour in a bread recipe is to help maintained moistness in the finished loaf, often a problem in whole grain breads. You can eliminate the potato flakes/flour and try replacing it, in equal amounts, with bread flour or AP flour. You might have to adjust the hydration, so watch closely during kneading.

Good luck with finding a solution. And, please, come back and let us know how this worked for you. It helps everybody when we know what works best!

~Cindy

reply by: KitchenBarbarian aka Zen on June 07, 2012 at 5:41 am
KitchenBarbarian aka Zen

Try some lecithin and/or dry milk or liquid milk (reduce water if using liquid milk). Lecithin increases shelf life I think by helping to retain moisture and milk helps to hold moisture.

Use either in the quantity of 1 T per cup of flour (or about 1 T per 4.25 oz of flour)

reply by: Kchap on June 12, 2012 at 1:22 pm
Kchap

alright, i tried two loaves now-

tried first with adding 1/8 tsp more dry milk, and it was a nice, tender and very moist loaf even 4 days after it was first cut.

then tried adding the same amount of whole wheat flour in place of the potato flour (3tbs) and added an extra tbs of orange juice to see if that would help the moisture, which the potato flour was apparently supposed to do. it is also a very moist tender loaf (made yesterday) and tastes great, it seemed nearly identical to the first loaf if maybe a very small amount less bitter with the added oj.

however, both loaves only baked to be about 2 inches high....first rise went fine, then second rise didn't get to where i expected. i did a braid across the top and thought that might be weighing it down, but also wanted to ask if anyone else has made the 100% whole wheat sandwich bread from the KA whole grains book and knows what height the loaf is intended to reach? thank you!

reply by: easyquilts on June 18, 2012 at 3:45 pm
easyquilts

It's hard to tell just exactly why your second rise was not as high as you would have liked.

Having said that, it may help toadd some vital wheat gluten to your dry ingredients.... Whole grain breads sometimes need a boost,,,,, also, they sometimes do take longer to rise than other bread, so try letting the bread have a longer second rise....in a nice, warm plac. In the summertime, imsometimes use our screened in room.." It works, too.

Do you know that your yeast is still good., you might want to check on that..... Weak yeast can lead to a small rise.

Good luck..... We've all been there.....

Sandy from Cincinnati

reply by: Mel_KAF on June 18, 2012 at 4:55 pm
Mel_KAF

What type of yeast are you using? If it says Rapid Rise or Fast Rise, that could be the issue. Rapid Rise yeasts are only formulated to go through one rise, which could be why you had a great first rise and a poor second rise.

If that's not the case, I would look at how long you're allowing the dough to rise. If the dough overproofs on the first rise, the yeast can run out of steam during the second rise. Similarly, if you overproof during the second rise, the dough can lose it's structure and actually fall back in on itself.

Give us a call on the baker's hotline at 1-800-827-6836 and we'll be happy to help troubleshoot! Mel @ KAF

reply by: Kchap on June 22, 2012 at 7:26 am
Kchap

thank you for all the suggestions!

i switched to saf-instant yeast, and made sure to not let it rise beyond the size the recipe called for, and the bread is MUCH improved in terms of rise, as well as having a less dense and less bitter texture and taste. it is now awesome.

using equal amount of whole wheat as the potato flour it called for seems to have no difference yet, will be seeing if the moisture level changes over next couple days.

reply by: KitchenBarbarian aka Zen on June 22, 2012 at 7:43 am
KitchenBarbarian aka Zen

Kchap, the extra flour instead of the potato flakes won't increase moisture - it just makes up for the missing bulk of the potato flakes.

Is the bread moist enough for you?

reply by: Kchap on June 24, 2012 at 7:24 am
Kchap

i forgot- i also added an extra tbs of orange juice, to see if that would compensate for the missing potato flakes. the bread is really moist and seems to be staying so pretty well so far, so i'm hoping that it will be a good alternative for the potato in the other recipes i want to try that call for potato flakes too. it also made the bread even less bitter, which is great since i'm planning to get my dad to eat it inside of store bought white bread, and he's picky!

reply by: KitchenBarbarian aka Zen on June 24, 2012 at 7:59 am
KitchenBarbarian aka Zen

Yes, OJ is a commonly used ingredient for reducing the bitterness some people taste in whole wheat flour.

Sounds like it's working for you, congratulations!