Potato Starch Vs. Potato Flour
Posted 05 March 2009 - 12:28 PM
The Club House is white, clumpy, and very fine...I suspect it's actually Potato Starch (aka Potato Starch Flour).
The Bob's Red Mill is coarser, slightly yellowish, and flows smoothly...I suspect it truly is Potato Flour.
What confuses me is that in a thread from this board from a couple of years ago that showed up when I googled the issue, another Canadian person is talking about both products as being true Potato Flour.
I've also asked Club House to confirm, so we'll see what they say (and I'll post back here when they do). Another possibility is that someone just plain goofed and what I got was Potato Starch in a box labelled Potato Flour.
Oh and in baking with both (I didn't have enough of the Club House, which I usually use and is what the recipe calls for, so I used some of the Bob's Red Mill), the dough for this loaf of bread came out MUCH denser and held its shape, whereas the normal variety is sort of goopy and pourable. This seems to be contrary to what I've read about Potato Starch vs. Potato Flour. It sounded like if I was using entirely Potato Starch, I'd get something very solid, but Potato Flour should be goopy...but this seems to be the other way around. So confused!
Posted 05 March 2009 - 12:36 PM
Only use the potato flour when you don't mind having the potato taste in the product. I wouldn't use it for an angel food cake, for example.
I hope this helps.
Posted 05 March 2009 - 12:57 PM
It sounds like the Club House is starch, Bob's is flour.
That being said, what the heck do I do with potato flour? I tried to use it in cookies, and they were very, well...potato-y.
Noticeable GI distress started 8/07
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Posted 05 March 2009 - 01:21 PM
Here's a fairly good link that some other forum member posted some time back. It's a list of gluten-free flours and starches and their uses:
I made the mistake of buying potato flour thinking it was the same thing as potato starch. (I thought, "If tapioca starch and tapioca flour are the same, it must hold true for potato, right?") It sounds like the Club House is starch, Bob's is flour. That being said, what the heck do I do with potato flour? I tried to use it in cookies, and they were very, well...potato-y.
"Potato flour, not to be confused with potato starch is ground from whole potatoes. It is cream-colored flour with a potato flavor. It is a moist, heavy flour- use it in small quantities in flour mixes and recipes for gluten free breads."
Posted 05 March 2009 - 01:39 PM
Since the recipe was actually from Club House's website, it was a moot point up until today when I used the Bob's Red Mill. On the other hand, if Club House's really IS potato starch, that'll be convenient, cuz potato starch is hard to find at most grocery stores.
If anybody's curious, here's the recipe I was using...maybe that itself will make it obvious whether I should be using potato starch or potato flour for those of you who are better versed in gluten-free baking than I am (at this point, anyway). Quick and Easy Rice Flour Bread
Posted 05 March 2009 - 02:10 PM
Posted 05 March 2009 - 02:39 PM
You can make potato soup out of potato flour but not out of potato starch. The recipe is on the back of BRM potato flour. A couple of manufactures have started calling starch flour. GRRR. I had the disagreement with my local store about them being the same thing.
Mmmm...great idea, TrillumHunter. It's been a while since I've had potato soup, and while it's not my favourite, I enjoy it. I'll have to see if my bag has the same recipe.
Posted 05 March 2009 - 03:00 PM
I would also consider using it with leeks to make a kind of leek soup I like-- treat it like dehydrated potatoes. You could also use it to make fried fritters with green onion, indian-style samosas, batter for onion rings and even pancakes (potato pancakes-- add some hashbrowns into the batter-- eat with applesauce-- yum!)
I bet you could use it for gluten-free lefsa (a swedish bread) too-- we eat in here in MN around the holidays.
I think that there are two things going on-- your manufacturer is confounding two different products and people on the forum themselves have been confused about the difference.
Have fun with your flour!
Posted 05 March 2009 - 04:56 PM
Posted 05 March 2009 - 05:24 PM
Also, I checked the reverse of my BRM bag, and being from Canada, was not surprised to find the French label instead of a recipe.
In any event, I'll Google all these recipes and more and see what I come up with. Thanks for all the suggestions, everyone (and keep 'em coming)!
Posted 05 March 2009 - 05:36 PM
3 big potatoes, peeled
1/2 to 2/3 cup potato flour
2 to 3 eggs
Salt and pepper.
Grate the potatoes and mix it all up. I would fry the potatoes a bit (drain and cool) before adding to the batter to make sure they are done all the way (I don't like it when the potato doesn't cook.)
Posted 06 March 2009 - 04:44 AM
Basic Potato Soup
This quick and easy soup comes from our Potato Flour label.
1 Tbsp Butter or Margarine
1 cup Milk
1 to 2 Tbsp Chopped Onion
1 to 2 Tbsp Potato Flour
Salt & Pepper to taste
Melt margarine and saute chopped onions until tender. Continue cooking, add milk and stir in Potato Flour to desired thickness. Add your favorite seasonings.
This can also be used as a cream base for vegetable soup or in casseroles.
Makes 2 servings.
Each Serving Contains: 140 Calories, 60 Calories from Fat, 7g Total Fat, 4.5g Saturated Fat, 20mg Cholesterol, 220mg Sodium, 16g Total Carbohydrates, >1g Dietary Fiber, 7g Sugar, 5g Protein.
Posted 06 March 2009 - 06:24 AM
(oh yes-- I didn't precook the potato because I used a fine grater-- they cooked all the way through without buring the batter part.)
Posted 06 March 2009 - 08:41 AM
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