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 Vs Arrowroot Flour/starch
0

23 posts in this topic

I have a recipe that calls for potato flour. Can you replace it with Arrowroot?

0

Share this post


Link to post
Share on other sites


Ads by Google:
I have a recipe that calls for potato flour. Can you replace it with Arrowroot?

I don't know, but I'm thinking of trying it.

0

Share this post


Link to post
Share on other sites

I was baking bread for Thanksgiving, and the recipe called for 1 cup potato starch. I only had about 2/3 cup, and wasn't going to stop and run to the store, so I filled out the cup with arrowroot starch. The bread turned out fine, I couldn't tell a difference from the last time I had made it. I'd say, go for it. :D

0

Share this post


Link to post
Share on other sites
I have a recipe that calls for potato flour. Can you replace it with Arrowroot?

Are you asking about potato flour or potato starch? There is a very big difference, and they are not interchangeable.

Subbing arrowroot for potato starch would work, but you may find the finished product is a bit dryer. Potato starch has moisturizing properties. I would not sub arrowroot for potato flour.

0

Share this post


Link to post
Share on other sites
Are you asking about potato flour or potato starch? There is a very big difference, and they are not interchangeable.

Subbing arrowroot for potato starch would work, but you may find the finished product is a bit dryer. Potato starch has moisturizing properties. I would not sub arrowroot for potato flour.

What about adding some applesauce when you do, then? What do you think? This is a serious problem for we potato starch intolerants because practically every recipe seems to contain potato starch.

0

Share this post


Link to post
Share on other sites




What about adding some applesauce when you do, then? What do you think? This is a serious problem for we potato starch intolerants because practically every recipe seems to contain potato starch.

How about using cornstarch? Or tapioca starch/flour? Sub starch for starch.

Posting recipes would help to figure out what to sub.

0

Share this post


Link to post
Share on other sites

The reason I am considering arrowroot is that most of the recipes call for tapioca starch and corn starch in addition to potato starch, so presumably the potato adds something that the others lack, so adding more of one to sub for the potato doesn't seem like it''s the right thing to do???

0

Share this post


Link to post
Share on other sites

I was going to make a flour blend that called for 1 tablespoon of potato flour, 1 cup cornstarch, 1 cup tapioca flour and 1 cup rice flour. It may be to much effort. I may just go buy a premixed blend to make Santa some cookies. I ran out of Better Batter and have not ordered anymore. I have not been baking much, but when I do I have been using coconut, almond, buckwheat, sorghum, and brown rice flours mostly.

0

Share this post


Link to post
Share on other sites

So you are talking about potato flour, not starch. I would leave it out, but you may have to adjust the xanthan/guar in your recipe. You also might look for another way to add extra protein to compensate. Here is a page that may be of use to you.

http://www.livingwithout.com/2010/decjan10-flour.html

Tubers and Roots

Potato Flour Made from dehydrated potatoes, this fine yellow-white powder is high in fiber and protein. It can be used in place of xanthan gum or guar gum in gluten-free baking. It lends a soft, chewy mouth-feel to baked goods, homemade pasta, breads and pizza crust.

How to use: Add 2 to 4 tablespoons per recipe. Reduce or eliminate the gum ingredients accordingly.

Watch out for: A little goes a long way. Too much potato flour will create a gummy product. Don't confuse potato flour with potato starch, which is used in much larger quantities in recipes and has different baking properties.

0

Share this post


Link to post
Share on other sites
So you are talking about potato flour, not starch. I would leave it out, but you may have to adjust the xanthan/guar in your recipe. You also might look for another way to add extra protein to compensate. Here is a page that may be of use to you.

http://www.livingwithout.com/2010/decjan10-flour.html

Thanks for the clarification. I have learned something new today. I have been more eager to experiment with blending different flours/starches than I was a year ago.

0

Share this post


Link to post
Share on other sites
I was going to make a flour blend that called for 1 tablespoon of potato flour, 1 cup cornstarch, 1 cup tapioca flour and 1 cup rice flour. It may be to much effort. I may just go buy a premixed blend to make Santa some cookies. I ran out of Better Batter and have not ordered anymore. I have not been baking much, but when I do I have been using coconut, almond, buckwheat, sorghum, and brown rice flours mostly.

You can find your flour mix at http://www.eatingglutenfree.com

Its called Featherlite.

Bette Hagman has lots of recipes using that mix. Check out her cookie recipes.

I read on here that some don't add the potato FLOUR anymore. I stopped too. But now I mostly use sorghum mix. Sometimes the rice flour is nicer...like if you want whiter looking rolls.

I have made her chocolate chip cookies (called soft batch) many times and sugar cookies.

http://www.eatingglutenfree.com/recipes_de...oftbatchcookies

same recipe found here:

http://www.recipezaar.com/244829

The choc chip cookies are my fave out of all the gluten-free recipes I tried. I use butter, 1 bag of choc chips, and the sorghum mix. They taste great! You could use the same dough and put in chopped M&M's, dried fruit, coconut....

You could sub the 1/4 cup flour with any one of those you listed.

IF you carefully place a few chips and nuts on top of each cookie...they will look like my pic! LOL!

0

Share this post


Link to post
Share on other sites
Bette Hagman has lots of recipes using that mix. Check out her cookie recipes.

I read on here that some don't add the potato FLOUR anymore. I stopped too. But now I mostly use sorghum mix. Sometimes the rice flour is nicer...like if you want whiter looking rolls.

I have made her chocolate chip cookies (called soft batch) many times and sugar cookies.

http://www.eatingglutenfree.com/recipes_de...oftbatchcookies

same recipe found here:

http://www.recipezaar.com/244829

The choc chip cookies are my fave out of all the gluten-free recipes I tried. I use butter, 1 bag of choc chips, and the sorghum mix. They taste great! You could use the same dough and put in chopped M&M's, dried fruit, coconut....

You could sub the 1/4 cup flour with any one of those you listed.

IF you carefully place a few chips and nuts on top of each cookie...they will look like my pic! LOL!

If you wouldn't mind telling me, what all is in your sorghum mix? I've been partial to this lately.

0

Share this post


Link to post
Share on other sites
If you wouldn't mind telling me, what all is in your sorghum mix? I've been partial to this lately.

Sure:

1 1/2 cups sorghum

1 1/2 cups cornstarch or potato starch or some of each

1 cup tapioca flour

0

Share this post


Link to post
Share on other sites
Sure:

1 1/2 cups sorghum

1 1/2 cups cornstarch or potato starch or some of each

1 cup tapioca flour

Thanks! Do you substitute cup for cup of wheat flour?

0

Share this post


Link to post
Share on other sites
Thanks! Do you substitute cup for cup of wheat flour?

Yes I do, when I make cookies, muffins, sweet breads, cake and brownies...non yeast items.

0

Share this post


Link to post
Share on other sites

I have all of those ingredients in the house except potato starch. I was thinking of doing a mixture, following your recipe, and using a combination of cornstarch and arrowroot. I'm excited now! :D

0

Share this post


Link to post
Share on other sites
I have all of those ingredients in the house except potato starch. I was thinking of doing a mixture, following your recipe, and using a combination of cornstarch and arrowroot. I'm excited now! :D

Soooo, I am curious...what are you going to make? :)

(be sure to add xanthan gum to your recipe)

0

Share this post


Link to post
Share on other sites
Soooo, I am curious...what are you going to make? :)

(be sure to add xanthan gum to your recipe)

Well, I was going to try this mix in my sugar cookie recipe I usually make with the Better Batter Flour. Do you think it would work? My sugar cookies always come out great so I'm a little nervous.

0

Share this post


Link to post
Share on other sites
Well, I was going to try this mix in my sugar cookie recipe I usually make with the Better Batter Flour. Do you think it would work? My sugar cookies always come out great so I'm a little nervous.

I have never used BB flour. When I am not sure I always make 1/2 a recipe. When it calls for 1 egg, I just use the egg white and put the yolk in the freezer for future use. If BB flour contains rice flour you can use 1/2 rice and 1/2 sorghum if you want to. I did that before I switched to the sorghum.

0

Share this post


Link to post
Share on other sites

Well Purple, I managed what I call a sucess with the sugar cookie recipe. I used a mix of 1 1/2 cups sorghum flour, 3/4 cup cornstarch (all I had), 3/4 cup arrowroot starch/flour, and 1 cup tapioca flour. I made the sugar cookies that my boys and I are crazy about (originally made with BB flour) and they turned out good! :D My husband tried them and liked them BETTER than before. I have come to the conclusion he does not like the grittiness you can get with a lot of rice based flours. The cookies were not white, but the better taste makes up for it. I may have to try the blend using all arrowroot for the cornstarch next time just to see. Thanks for the flour mix recipe. Next I am going to use the mix for my youngest son's birthday cake coming up next weekend!

0

Share this post


Link to post
Share on other sites
Well Purple, I managed what I call a sucess with the sugar cookie recipe. I used a mix of 1 1/2 cups sorghum flour, 3/4 cup cornstarch (all I had), 3/4 cup arrowroot starch/flour, and 1 cup tapioca flour. I made the sugar cookies that my boys and I are crazy about (originally made with BB flour) and they turned out good! :D My husband tried them and liked them BETTER than before. I have come to the conclusion he does not like the grittiness you can get with a lot of rice based flours. The cookies were not white, but the better taste makes up for it. I may have to try the blend using all arrowroot for the cornstarch next time just to see. Thanks for the flour mix recipe. Next I am going to use the mix for my youngest son's birthday cake coming up next weekend!

Great to hear your results! I hope the cake is good too!

0

Share this post


Link to post
Share on other sites
Well Purple, I managed what I call a sucess with the sugar cookie recipe. I used a mix of 1 1/2 cups sorghum flour, 3/4 cup cornstarch (all I had), 3/4 cup arrowroot starch/flour, and 1 cup tapioca flour. I made the sugar cookies that my boys and I are crazy about (originally made with BB flour) and they turned out good! :D My husband tried them and liked them BETTER than before. I have come to the conclusion he does not like the grittiness you can get with a lot of rice based flours. The cookies were not white, but the better taste makes up for it. I may have to try the blend using all arrowroot for the cornstarch next time just to see. Thanks for the flour mix recipe. Next I am going to use the mix for my youngest son's birthday cake coming up next weekend!

Purple and anyone else who wants to know. I substituted all the cornstarch in the mix with arrowroot. Flavor was good but made sugar cookies and they were too dry. I think I will stick with the 3/4 cup arrowroot and 3/4 cup cornstarch. It was a good mix. I will have to use the mix in its original recipe too.

Great to hear your results! I hope the cake is good too!

I actually made a mayonaise cake and took it to my oldest son's Christmas party at school. It was good, a little on the heavy side but still tasty. I did not tell anyone it was a homemade gluten free cake. I noticed the kids either really liked it or hated it. Kinda funny. :lol:

0

Share this post


Link to post
Share on other sites
I have a recipe that calls for potato flour. Can you replace it with Arrowroot?

I can't have potato flour due to my nightshade intolerance. Arrowroot is the starch I use as a potato starch replacement. I've had great success with it.

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

  • Forum Statistics

    • Total Topics
      104,642
    • Total Posts
      921,564
  • Topics

  • Posts

    • I really am iffy on talking about this side of my gluten issues, I think I am about to ruin my reputation on this forum coming about as some extreme crazy guy saying this but I wanted to get this off my chest and perhaps see if anyone else might share a similar trauma. I get emotional recalling it, this side of my reactions, as it is most ingrained and very traumatizing experience, and I am not proud of it as the mentality I have now disgust me but I am going to come out about it. One of the scariest things in this world is when your own mind turns against you, when you can not think about what you want to think about, when you can not do what you know you should be able to do. When I got glutened really bad these where things I felt with my own mind would start looping, and thoughts would not come together. I would loose comprehension, feel like I know I should be able to think about something but my mind was not working. The same thing looped over and over and over like a broken record, This led to anger, anxiety, depression, panic, top it off with loss of feeling in my hands and feet, and the pains in the gut......it was a nightmare. I would go as far as beating my head against walls and punching them out of frustration as to why my own body and mind where not working, I just wanted it to end the pain to stop. I still have scars on my fist from punching into a nail in a stud once and kept going.....I scared everyone and myself distanced my self from loved ones. And started running a bucket list accepting that I was going to die soon. Hell to this day parts of the brain damage seem to be permanent as I can no longer do computer programing or some forms of math, they just no longer make any sense or connect. Then we learned what was causing it, and once the symptoms started to fade, I would get very angry if someone in the shared house did something stupid and got me sick again. The fear of going back to that caused violent and drastic actions to get away from what was making me sick. The sheer fear of my own mind turning on me led me to drastic actions to prevent it, throwing everything away I thought could make me sick, making sure no one else used that kitchen, used freezer paper and gloves when fixing my foods and working in there. I really destroyed and burned all bridges I had then and alienated myself from others. In the end it motivated me to learn how to cook, to get and renovate my own apartment in a building downtown, and start a business to pay for my new diet, by selling safe food to others with this issues locally at farmer markets. But it changed me on a very deep level, that traumatic experience to this day I have a issue looking at others and dealing with other humans who eat that stuff.......the stuff that breaks my mind and body so horrifically. If I have to compare it to something its like watching aliens drinking antifreeze and eating poison.....it causes a subconscious level of disgust and slight envy. I really can not even look at the stuff without recall what it does and feeling a twitch. I know I am the alien here, but it feels vise versa, and I look down on the normal people as odd creatures.  I go to the store and find myself overly avoiding contamination, keeping stuff in my own bags, asking the cashier to scan and bag it as I pass it not letting it touch that flour I see on the belt. I am hyper sensitive to the stuff I know and that fear semi dominates my mind as crazy as it sounds.  I am recovering and am forcing myself to try to mingle with other humans overlooking that one thing, but that deep rooted trauma still flares up as a protective measure especially around foods.  I could talk on and on about the other side effects but this one is the hardest to talk about it, and I feel others might be able to relate to it.    
    • Time.  You need time to heal.  Yeah, I am like a broken record!  😄 So...Lycra is your best friend for now (that and old baggy sweats!).  Hang in there!  Hugs!     
    • So far dairy seems to be OK, as are eggs. I like canned chickpeas so will carry on with those. Beans I had ruled out at one point with the doctor's recommendation to go with the low FODMAPs diet but will reintroduce those now I know it probably wasn't that causing the problems.
    • Welcome!   I am confused.  Did you have a negative celiac blood test or a negative biopsy (taken via endoscopy)?
    • In addition to cheese made with yogurt, hard cheeses like cheddar, romano, parmesaen etc are also going to be lactose free. Eggs are also a good source of protein if you eat them. Do bear in mind that celiac can really mess with your head. It can cause depression and anxiety that can get worse for a short time when you first go gluten free. your life is not over by any means. The reason why you see more people on boards and in forums that are having problems is because most when they heal go on with their lives. We don't hear from them with the exception of a few that stick around to help people that are still struggling. Hang in there it will get better.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    Jross69
    Joined