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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.