Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Potato Flour Vrs. Potato Starch
0

11 posts in this topic

My husband is a new celiac and I am learning to cook all over again....I asked the health food store for potato starch flour, used in so many recipes and they said I had to order a case as they didnt sell much. What I got was potato flour. :angry: I need to know if it can be converted to potato starch flour by adding something such as corn starch?

This is new for me too, I am a willing supporter and want to do this right. Any help is appreciated!

Thanks

Joy

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have never tried to convert potato flour by adding anything to make it more strachy. But i have used potato flour as a straight across replacement for potato starch in some things. In dryer applications like cookies, starch or flour can be used, usually without any problems. In moist applications like cakes, potato flour is heavier and can make a cake a more dense.

You can order these things on-line if you can't get them locally, and depending on who you order from, shipping isn't that bad. kinnikinnick.com is a really good one and they have some pretty good pre-made foods too. They ship for a flat rate of 10$ no matter how much you buy.

Hope this helps a little...

0

Share this post


Link to post
Share on other sites

I asked that same question a few months back. The health food store said it was the same thing. NOT TRUE. when a recipie calls for potatoe starch flour, what you want is potatoe starch. In my little experience, most recipes will say potaoe starch and note not flour. Potatoe flour is usually used in very small amounts, starch is used in larger quantities. You cannot convert the two. they are two different things.

0

Share this post


Link to post
Share on other sites

I find when you make things with potato startch like cookies.. they are thin runny and flat.. but when you use potato flour they hold together better. So go ahead and substitute the potato flour, and if you can get it use like half tapioca startch or cornstartch

It's a grand experiement and you will find the right combinations that work for you!

0

Share this post


Link to post
Share on other sites

I should have mentioned earlier that when I substitute potato flour for starch in a cookie recipe, there is usually a combination of flours, as it is in most gluten-free baking. When I make cookies I will usually use about 1/2 rice flour and a quarter each of tapioca and potato, and in this case I can turn out some really good cookies.

When you use something like potato flour in a cookie recipe that calls for potato starch, you might try increasing the temperature to set the structure of the cookie, before it goes flat. Sugar can make a difference too. Granulated sugar will melt, but powdered sugar will not. So if you are having trouble will flat cookies, if you substitute 1/4 of the granulated sugar for powdered, they will spread less.

Good Luck! And DLayman is right, when you expirement, the best gift is finding the formula that works for you.

0

Share this post


Link to post
Share on other sites




You can find potato starch flour in most regular grocery stores in the Kosher section.

0

Share this post


Link to post
Share on other sites

The difference between Potato Flour & Potato Starch?

Potato Flour is cooked potato that is dried and then powdered. It is the equivalent to dehydrated mashed potatoes, to which you add water. It is not in the recipe to act like or replace traditional flour. It smells/tastes like potato, because it is potato.

Potato Starch is the carbohydrate from the plant cell that is dissolved in hot water, dried and powdered. An equivalent is cornstarch. This is a non-gluten flour that is in the recipe to act like or replace traditional flour. It is odourless and tasteless.

Problems occur when Potato starch is called Potato Starch Flour. Because it is a mixture of both names, most of the time you will need to check the label of the substance you are purchasing: potato starch says "potato starch" on the nutritional label under ingredients.

The sweet potato "flour" is just the ground fibres of the root: of little nutritional value as it has been thoroughly washed to extract the starch. To be the equivalent to commercial potato flour, you would have to cook, dry and powder it.

0

Share this post


Link to post
Share on other sites

My cookie flour mix is 5 c wht rice flour, 2-1/2 c potato flour (not starch) and 1-1/2 c tapioca flour. Ran out of potato flour; can potato starch be used instead? Live 1 hr from a store that may carry it and we've been without cookies for 2 weeks! My husband and I are having "cookie attacks"! Thanks!

0

Share this post


Link to post
Share on other sites

FInd an Oriental market. In Japanese a very good potato starch is called katakuriko. clear plastic bag about 3 x 7 inches showing the white powder inside. # big blue Japanese characters on the fruit. Works way better than any corn starch.

My husband is a new celiac and I am learning to cook all over again....I asked the health food store for potato starch flour, used in so many recipes and they said I had to order a case as they didnt sell much. What I got was potato flour. :angry: I need to know if it can be converted to potato starch flour by adding something such as corn starch?

This is new for me too, I am a willing supporter and want to do this right. Any help is appreciated!

Thanks

Joy

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Recently Browsing   0 members

    No registered users viewing this page.