Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Potato Flour Question

ebrbetty

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

hi guys, I have potato starch flour, but I'm reading Bette Hagmans featherlight flour recipe and it call for potato flour, it says not starch..I was told they are the same thing..guess not..where do I find potato flour?

also, once I make up the 9 cup batch is it a "basic" flour mix to replace reg. flour in most all baking?

thanks

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Carriefaith Enthusiast
Carriefaith
Posted

I think that they are the same thing... although I could be wrong. When recipes call for one and I use the opposite, the food turns out fine!

ebrbetty Rising Star
ebrbetty
Posted
  • Author

in her cookbook it says "the potato flour is not potato starch"..but all I see in the stores is potato starch flour..its only 1 teaspoon per cup to make the featherlight mix

Carriefaith Enthusiast
Carriefaith
Posted

I would think that the recipe should turn out fine if you use potato starch, but then again I don't bake that much so I could be wrong.

Guest Robbin
Guest Robbin
Posted

I am a little confused about this too. I bought Ener-G brand and it says potato starch flour on the box! Must be the same thing?

2Boys4Me Enthusiast
2Boys4Me
Posted

NO! They are NOT the same thing. Potato starch is very fine, like tapioca starch. Potato flour looks more like all-purpose wheat flour. I can't really describe it very well. The starch is bright white, and the flour looks like it's not such a brilliant white and it's not as finely ground.

Tapioca starch and flour and Tapioca starch flour are the same...Potato starch and potato flour are very different.

I get potato starch at the Asian market or health food store (usually the asian market) and Club House makes a small box of potato flour, it's orange and yellow and about 4" wide by 6" tall. It'll be in the baking section. Look around sometimes they hide it. If the word starch is on the box, it should be starch if it's not, it should be flour. When you open the package you'll be able to tell which is which.

You'll notice the recipes rarely call for potato flour unless you're making a flour blend. Other recipes will call for 1/4 or 1/2 cup starch pretty regularly.

edited to say I have NEVER seen potato starch in a regular grocery store, but potato flour can be found in the baking section...mfg by Club House.

Good luck.

jerseyangel Proficient
jerseyangel
Posted

Potato starch and potato starch flour are the same things. Some companies just label differently. Potato flour is different--it's much heavier and can not be used interchangably with the starch.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


plantime Contributor
plantime
Posted

No, they are not the same. I forget which is which, but one is made from raw potatoes, and the other from cooked potatoes, so they have different properties. I only use the potato starch flour, but it really depends on what recipe you are using. In some of the recipes the two are interchangeable, but not in all.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

I have the potato starch flour by ener g..its the potato flour I'm asking about..if you do have it what brand did you get?

Devsmom Newbie
Devsmom
Posted
I have the potato starch flour by ener g..its the potato flour I'm asking about..if you do have it what brand did you get?

Ihave potato flour from Bobs Red Mill. Says 100% dehydrated potatoes

jerseyangel Proficient
jerseyangel
Posted
I have the potato starch flour by ener g..its the potato flour I'm asking about..if you do have it what brand did you get?

Betty, That's the kind I have. It's potato starch. The fact that the word "flour" is in the name is confusing. If your recipe calls for "potato starch", you can use this. If the recipe calls for "potato flour", you need to use another product. They are not the same--the starch is much lighter. :)

ebrbetty Rising Star
ebrbetty
Posted
  • Author

thanks patti, yes the bette hagman feather light flour mix asks for potato flour, not starch..I'll have to see if I can find it

ladylibrarian Newbie
ladylibrarian
Posted
thanks patti, yes the bette hagman feather light flour mix asks for potato flour, not starch..I'll have to see if I can find it

I am having the same problem with finding Potato flour. I did find Potato Flour Mix, but not the plaing

potato flour. I also have the bread baking recipe book by bette hagman and I have been unable to find

the potato flour. Can we use the Potato Flour Mix in the Featherlight Recipe???

2Boys4Me Enthusiast
2Boys4Me
Posted

Can you not find Club House Potato Flour on the baking aisle? Club House is owned by McCormick. Maybe it's only in Canada. It's in an Orange and yellow box and with it will be rice flour and minute tapioca. I don't have the vaguest idea what minute tapioca is...I get Tapioca starch from Superstore (Loblaws).

As for the difference between starch and flour, the Potato Starch (or Potato starch flour) will look/feel like cornstarch and the Potato Flour will look/feel like all purpose flour.

GlutenFreeGirlie Rookie
GlutenFreeGirlie
Posted

I have been through this same situation- This is my defination based on various answers: Potato Starch is a very fine, starchy flour (like Tapioca Starch). It can be called Potato Starch/Flour and Potato Starch. It is used to thicken sauces or in baking.

Potato Flour is simply dehyrdated, ground potatoes. It has a strong flavor of potatoes and DOES NOT replace Potato Starch. It can thicken sauces, but starch is better. It is good for making soup or baking where the flavor doesn't interfere.

Hope that helps.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

looked again today, still can't find it :angry:

ladylibrarian Newbie
ladylibrarian
Posted
looked again today, still can't find it :angry:

I can't find it either. I looked at whole foods in Cary, North Carolina and

they didn't have it. I have to travel 50 miles to the nearest store to find

my Gluten Free Products. Food Lion, piggly Wiggly,Lowes Foods,

Harris Teeter stores around here do not carry anything.

We don't even have a support group around here.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

I finally got it today at whole foods..last week I asked them if they would order it in and they did, its bobs red mill potato flour..now I just need to find sweet rice flour, the search never ends lol

Rusla Enthusiast
Rusla
Posted
NO! They are NOT the same thing. Potato starch is very fine, like tapioca starch. Potato flour looks more like all-purpose wheat flour. I can't really describe it very well. The starch is bright white, and the flour looks like it's not such a brilliant white and it's not as finely ground.

Tapioca starch and flour and Tapioca starch flour are the same...Potato starch and potato flour are very different.

I get potato starch at the Asian market or health food store (usually the asian market) and Club House makes a small box of potato flour, it's orange and yellow and about 4" wide by 6" tall. It'll be in the baking section. Look around sometimes they hide it. If the word starch is on the box, it should be starch if it's not, it should be flour. When you open the package you'll be able to tell which is which.

You'll notice the recipes rarely call for potato flour unless you're making a flour blend. Other recipes will call for 1/4 or 1/2 cup starch pretty regularly.

edited to say I have NEVER seen potato starch in a regular grocery store, but potato flour can be found in the baking section...mfg by Club House.

Good luck.

What store did you see the potato flour in? I was in safeway and saw Bob's red mill but I am kind of scared of his with so many people being glutened from his stuff.

2Boys4Me Enthusiast
2Boys4Me
Posted

Safeway and Superstore, but it's not exactly with the other flour, or the Bob's Red Mill displays, the Club House is (trying to remember) might be closer to the pudding/pie filling section of the baking aisle. Also, my Mother-in-law found her potato flour-also Club House brand at Co-op.

I'll try to remember next time I go to the store to look at what it's near. I shop at the Crowfoot Safeway and the Country Hills/Sarcee Trail Superstore, but I don't go to the Superstore as often as Safeway. Only for rice/sweet rice/tapioca flour. They have it on the Asian aisle under a green oval sign that says rice flour. The Club House rice flour and potato flour at Superstore are in the baking section.

We're on Spring Break, so I'm not terribly interested in a field trip to Superstore with the boys, I'll try to check on Monday when school's back in session and get back to you.

2Boys4Me Enthusiast
2Boys4Me
Posted

:o I couldn't find any! We went to Superstore, Safeway and Co-op. I didn't even see the rice flour at Superstore, but they have Asian rice flour one aisle over. At both Safeway and Co-op, I found the Club House rice flour but not potato flour. It's still listed on the website. I guess you could call and find out if it's been discontinued or find a store here that sells it.

I did see (at Superstore in the Middle Eastern section) Manh flour, Chana flour and Pea flour. I think Chana is chickpea, but I have no idea what Manh is. There was another word on the label, something with a "U", but I didn't have a pen, so I couldn't write it down.

Sorry for the false potato flour hope.

Rusla Enthusiast
Rusla
Posted

Is okay I went to see my friends at Bowness Health Foods and they have both potato starch and potato flour in bags in their refrigerators. So, I am fine. That is good for anyone else in Calgary. I get most of my flours there because they are cheaper and they are knowledgeable.

  • 2 years later...
RobinHood70 Newbie
RobinHood70
Posted

I apologize for resurrecting a 3-year-old thread, but just in case any other Canadians come across this thread, as I did, Club House "Potato Flour" is not potato flour, it's potato starch. After realizing that it was different than my Bob's Red Mill potato flour, I wrote to Club House and asked. They got back to me saying that it's actually potato starch flour (aka potato starch), but that Canadian labelling guidelines allowed them to call it "potato flour" (not to be misleading, but just because that's apparently "the done thing" since real potato flour is so rarely used in cooking). Is that confusing or what?!?

I don't know if it'll get done, but I did suggest that they change the name to make it clear, and that suggestion has apparently been forwarded to the appropriate people.

TrillumHunter Enthusiast
TrillumHunter
Posted

There's another thread on this issue. Somebody said you could take instant mashed potatoes and blitz them in you food processor and voila, potato flour. It makes sense as potato FLOUR is just finely ground, dehydrated potatoes. Heck of a lot cheaper too, as most gluten-free baking calls for very small amounts of potato flour.

ETA--Hi, Robin! See, you're not the only person who ever had this problem.

RobinHood70 Newbie
RobinHood70
Posted
There's another thread on this issue. Somebody said you could take instant mashed potatoes and blitz them in you food processor and voila, potato flour. It makes sense as potato FLOUR is just finely ground, dehydrated potatoes. Heck of a lot cheaper too, as most gluten-free baking calls for very small amounts of potato flour.

ETA--Hi, Robin! See, you're not the only person who ever had this problem.

Actually, this was the thread that led me to pose the question, since it was implied here that Club House's potato flour is true potato flour, but in fact it isn't. Once I knew that for certain, I wanted to post back to this thread to make sure that people knew that it wasn't.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    2. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    3. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    4. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    5. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.