In your go-to sandwich bread recipe, potato flour is called for. When you open the cabinet, you discover that you had forgotten to refill after using it all on those yeast rolls. Now what? Keep trying with that bread! While you work on replenishing your stock, you can use some of the other things we have in place of potato flour.
Potato flour vs. potato starch
Let’s first dispel any misunderstandings concerning potato flour and potato starch. Whole peeled potatoes are used to make potato flour, which is then cooked, dried, and pulverized into a fine, beige powder. the potato starch “dried to a fine, bright-white powder after being rinsed out of smashed potatoes.
What’s the distinction? While potato starch is just pure, flavorless starch, potato flour has fiber, protein, and flavor.
By absorbing and keeping fluids, starch keeps bread and rolls supple, moist, and fresh. Starch inhibits the process of evaporation, which is the cause of stale bread.
Because of this, starch works well for soft dinner rolls and sandwich loaves but not for a crusty baguette. The potato flour used in many King Arthur Flour yeast bread recipes not only contributes starch but also a tinge of creamy color and a mild earthy, “potato-like taste.
But let’s go back to the issue at hand: You desperately want to create your favorite sandwich bread but you are out of potato flour. Oh, and you don’t have any instant potato flakes, which can be substituted for potato flour in yeast bread and have properties extremely similar to those of potato flour (measured by weight).
Let’s conduct some testing with some readily accessible alternatives. I’ll prepare four loaves of white sandwich bread: one with potato flour as directed; one with cornstarch in its place; one with cooked, mashed potatoes in its place; and one with all-purpose flour in its place.
In a pinch, cornstarch works just as well as potato flour. While it does keep bread and rolls moist, that is all it does. Bread produced using cornstarch has a more bland flavor and a paler appearance than bread made with potato flour because cornstarch lacks the nuanced flavor and color of potato flour.
Can I use cornstarch in place of potato flour? Yes, but with the caveat that your bread will be paler and blander.
How to: In yeast recipes, replace the potato flour with cornstarch, 1:1 by volume.
As seen by one of my favorite soft roll recipes, Amish Dinner Rolls, mashed potatoes give yeast bread and rolls a fantastic taste and excessive moistness.
But bread’s structure depends on the right ratio of liquid to flour, and mashed potatoes can throw it off. How dry did the potatoes get after baking? How much water did they absorb after being boiled?
It’s conceivable, but risky, to use potato flour for mashed potatoes. Observe how much more coarse the dough made from mashed potatoes is than the dough made from potato flour.
It is difficult to handle the sticky mashed potato dough. And even though the finished loaf is the required 190F inside when I take it out of the oven, it collapses as it cools. Next time, better luck, I suppose.
Can I use potato flour instead of mashed potatoes? Yes, but be careful; your bread can fall apart.
How to execute: For every 1/4 cup of potato flour called for in your recipe, substitute 3/4 cups of plain, mashed potatoes. Any additional liquid in the recipe should be cut down by 50% before adding additional flour or liquid, as needed, to create a soft but not unduly sticky dough. The bread should be baked completely, to a minimum internal temperature of 200F.
A mashed potato loaf may still fall apart despite all of this. Instead of bread, I advise utilizing this substitute in rolls because the structure of a little roll is naturally more stable than that of a high-rising loaf.
You can easily replace the potato flour in your recipe with all-purpose flour if you decide to completely forgo the advantages of starch.
Since potato flour absorbs more moisture than all-purpose flour, you’ll need to make some modifications. Start with the lowest amount of water if your recipe specifies a range. Add a little extra all-purpose flour if the dough is still too sticky to handle easily.
Is all-purpose flour an acceptable alternative to potato flour? Yes, regrettably; your bread will be dry, have poor keeping qualities, and might use some extra taste and color.
How to accomplish it: In yeast recipes, replace potato flour with all-purpose flour, 1:1 by volume. Initial handling of the dough may make it stickier and more difficult, but complete kneading should result in a smooth ball of dough. The resulting loaf will rise and bake well, but bread won’t have as much taste or color as a loaf made with potato flour. It will have a drier texture and spoil more quickly.
So here’s my final piece of advice: If you don’t already have potato flour, buy some and make it a staple in your cupboard. These suggestions are helpful if you suddenly run out, but nothing compares to the benefits (and simplicity of usage) of potato flour.
Some final tips:
- If a yeast bread recipe doesn’t call for it, would you like to add potato flour to it? Replace the all-purpose, whole wheat, or bread flour specified in the recipe with potato flour, 1:1 by volume. In a typical bread or roll recipe that calls for around 3 cups of flour, we don’t recommend using more than 1/4 cup potato flour. You could notice that your bread rises a little bit less if you use potato flour instead of bread flour.
- Consider using potato water. Starch is abundant in potato water, the water used to boil potatoes. Use it in place of regular tap water in recipes for soft bread or rolls.
- And finally, what happens if you don’t have any potato flour but do have potato starch? When people ask my colleague blogger Kye about recipes, she always has an answer for them, which is as follows:
“When baking gluten-free, they cannot be used interchangeably, but when used to keep yeast breads moist, they can. Since potato flour contains 83% starch, you could want to substitute a little less potato starch, although in practice, such a little change is unlikely to make much of a difference.” Similar to cornstarch, potato starch lacks the flavor and warm color that potato flour offers.
Additionally, if you want to avoid having to worry about coming up with a suitable replacement, be sure to keep a supply of potato flour on hand.
What is the name of potato flour?
What Is the Difference Between Potato Starch and Potato Flour? | Home | Food Facts & Kitchen Tips
Jews use potato flour in some kosher recipes because they are not allowed to consume fermented foods throughout the full Passover week. The traditional sweet meal “helmipuuro,” a porridge consisting of milk and potato starch, is a favorite among Finns.
Starch grains are abundant in the potato plant’s root tubers (leucoplasts). These grains come out of the smashed potato cells when they are compressed. This starch is gathered by manufacturers and provided as a dry powder. It is known as potato starch. For easier and more effective potato starch production, new kinds are being created, such as potatoes that exclusively contain the starch molecule amylopectin. Whole peeled potatoes are baked in enormous industrial ovens to produce potato flour. They are then dried and finely ground.
The terms “potato flour” and “potato starch” are mistakenly used by some producers. Since potato starch is frequently referred to and labeled as potato starch flour, confusion results. The terms “potato starch” and “potato starch flour” are interchangeable. However, “potato flour” is a totally distinct substance. The distinctions between potato flour and potato starch will become clearer through comparison. Despite the fact that they both take the shape of a white powder, they differ in a few ways.
Potato Starch Vs. Potato Flour
- To make potato starch, only the starchy component of the potato is removed and processed.
- For the procedure, potatoes with a high starch content are chosen.
- Peeled and cleaned raw potatoes are used. These potatoes’ starch is released with the use of swift technology. After being extracted, the starch is refined to create potato starch, the finished product.
- The potato processing sector, such as a producer of French fries and potato chips, also produces the starch as a by-product.
- Whole potatoes must be cooked, dried, and ground to produce potato flour.
- The potatoes are dried and then processed into a fine powder.
- To maintain freshness and increase the product’s shelf life, a manufacturer may add preservatives.
The starch is a powder that is white and transparent. Cornstarch-like in appearance and texture.
Wheat flour and potato flour both have a similar feel and texture. Its color might range from off-white to white.
Potato extract or vegetable starch are typically included as ingredients on a potato starch packet’s label.
According to the label on the potato flour packet, the main component of the product is “whole potatoes.”
- Except when heated, starch doesn’t absorb much water during cooking.
- The phosphate coupled to the starch makes the solution more viscous and gives it a faintly anionic flavor.
- Additionally, the phosphate gives it a high swelling power and a low gelatinization temperature (about 140F or 60C).
- When employed as a thickening, the starch can withstand higher temperatures than cornstarch.
- The starch has no particular flavor.
- Its binding power is very strong, though.
- It might give the dough more volume.
- It doesn’t cause the solution to become yellow or bubble up.
- It gives many baked items more moisture. It can give a cake a delicate texture and keep it moist.
- Compared to starch, flour is both heavier and more flexible.
- Large volumes of water are absorbed by it.
- It has a taste of potatoes.
- It can make baked items lighter and moister when used with wheat flour.
- It thickens foods and gives frozen desserts a creamier texture.
- It gives broths, stews, and gravies more body.
- When used for breading, you obtain a crust that is golden and crunchy. Potato particles typically crisp up more quickly than wheat flour particles do. They also give the completed product a distinctive flavor.
- The oil and moisture are both retained by the flour. The desiccated particles absorb moisture, which gives the final dish more volume and a better texture.
- The flour does, however, have a tendency to foam up when the liquid is heated with potato flour. The food’s flavor and consistency may be impacted by this.
- Towards the end of cooking, the starch is typically used to thicken sauces, soups, and stews. The sauce becomes glossier, silkier, and more translucent as a result.
Is potato flour the same as flour made from potatoes?
Both potato flour and potato starch are excellent cooking ingredients. Here are some distinguishing characteristics between the two:
- 1. Appearance: Potato flour has a more beige consistency than potato starch, which is a white powder.
- 2. Nutritional value: Although potato starch and flour are both substantial sources of carbohydrates, potato flour is nutrient-richer. As it goes through its more laborious manufacturing process, potato starch loses a lot of the essential nutrients and vitamins that the potato once contained. Nearly all of the vitamin B6, dietary fiber, potassium, calcium, and other minerals included in a natural potato are retained in potato flour.
- 3. Versatility: Compared to potato starch, potato flour is far more versatile. While potato starch is typically used as a recipe thickener, potato flour can be used in a variety of baking recipes in place of other types of flour. You shouldn’t utilize the two interchangeably because each serves a different purpose.
How can I create flour from potatoes?
The potatoes only need to be peeled, cooked, and mashed. On the dehydrator, spread them out and let them dry for 12 to 20 hours. They require a lot of time! Crush them in a blender, or for a workout, use a pestle and mortar the old-fashioned way.
How Is Potato Flour Made?
While both potato flour and potato starch are made from whole potatoes, this is the only similarity between the two. The potatoes are prepared into a fine powder, dried, and pulverized. The outcome is a powder that is more beige in hue and resembles whole-wheat flour in appearance.
Of course, potato flour has considerably more nutritional value than potato starch. In addition, it’s high in fiber, protein, vitamins, and minerals, making it a healthier, gluten-free substitute for wheat flour. It does taste more like potatoes than potato starch does.
What Is Potato Flour Used For?
For gluten-free baking, potato flour can be used with other types of flour (such rice flour). However, as it absorbs a lot of moisture, using it as the only flour might lead to too dense, gummy baked goods.
Add a small amount of potato flour to yeast bread to help keep the bread fresh. However, potato flour’s capacity to absorb moisture is also one of its strengths.
Potato flour functions well as a thickening or binding agent, just like other types of flour. You’ll obtain a crispier finish than you would with wheat flour if you use it in breading meat. Additionally, it can aid in enhancing the flavor of potatoes in foods that contain them, such as potato rolls.
Potato flour is available at your local grocery or online from well-known merchants like Bob’s Red Mill.
What can I use in baking in place of potato flour?
In all kinds of baked recipes, potato flour is used to thicken soups, gravies, and baked goods. Don’t panic if you run out of potato flour but still need it for your recipe. We’ll discuss the ideal potato flour alternatives that work in all kinds of recipes.
Whole peeled potatoes are used to create potato flour. After being thoroughly cooked and cooled, the potatoes are ground into a fine powder that is ideal for baking and thickening.
It offers both fiber and flavor, therefore a replacement should have a similar texture and flavor.
Potato starch, cornstarch, mashed potatoes, potato flakes, all-purpose flour, coconut flour, arrowroot powder, tapioca flour, and quinoa flour are the best alternatives to potato flour.
For information on how to utilize each of these substitutes for potato flour, keep reading.
What flavor does potato flour have?
Potato flour tastes like potatoes, as one might expect, yet it’s not at all unpleasant. You would often add your potato flour to a meal, flour mixture, or cake mix, where other flavors would already overshadow it.