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Potato Flour/starch

RiceGuy

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RiceGuy Collaborator
RiceGuy
Posted

Hi everyone. I have a few somewhat unusual questions regarding potato flour/starch. I'd like to know what these look like, and smell like, and if any characteristics vary from brand to brand.

How do they flow when you pour them? Do they flow freely, or tend to pack together like wet snow? How do they compare to cornstarch and tapioca flour? Do they poof up into the air easily?

How white is the color? How do they compare to cornstarch and tapioca four?

How do they smell? Do they smell anything like potato?

Lastly, please specify the brand you're referring to, as I suspect there are differences from one brand to another.

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jerseyangel Proficient
jerseyangel
Posted
Hi everyone. I have a few somewhat unusual questions regarding potato flour/starch. I'd like to know what these look like, and smell like, and if any characteristics vary from brand to brand.

How do they flow when you pour them? Do they flow freely, or tend to pack together like wet snow? How do they compare to cornstarch and tapioca flour? Do they poof up into the air easily?

How white is the color? How do they compare to cornstarch and tapioca four?

How do they smell? Do they smell anything like potato?

Lastly, please specify the brand you're referring to, as I suspect there are differences from one brand to another.

Hi RiceGuy,

I use Ener-G Potato Starch Flour--been using it for over 3 years now. This product is a powdery white, very close in texture to cornstarch.

I just opened the box and took a whiff--I detected no smell whatsoever.....

It pours like cornstarch--it does poof up a little, so I spoon it into the measuring cup. I've never had it pack down in the box--nor ever a problem with moisture or anything like that.

Hope this helps :)

mftnchn Explorer
mftnchn
Posted

I can't answer all your questions but here potato starch is very similar to cornstarch and acts like that. Potato flour will act more like instant potatos when you use it.

Tim-n-VA Contributor
Tim-n-VA
Posted

I have a vague memory of reading that for one the potatoes are cooked first and for the other they are not? Can anyone clarify?

lizard00 Enthusiast
lizard00
Posted

Potato flour and potato starch are two different things, unlike tapioca starch which is the same as tapioca flour.

Potato flour is made from cooked potatoes, whereas potato starch is made from raw. I have both, and neither one really smell like anything to me. The consistency of the starch is similar to cornstarch. The potato flour is very fine, like you would expect flour to be.

I'm still learning about baking, it was never my thing. But, I did have to learn that these two are not generally interchangeable in a recipe.

And the brand I have is Bob's Red Mill.

RiceGuy Collaborator
RiceGuy
Posted
  • Author
Potato flour is made from cooked potatoes, whereas potato starch is made from raw. I have both, and neither one really smell like anything to me. The consistency of the starch is similar to cornstarch. The potato flour is very fine, like you would expect flour to be.

Thanks. How does the flour pour? Does it appear fluffier, more compact, or the same as the starch?

JNBunnie1 Community Regular
JNBunnie1
Posted
Thanks. How does the flour pour? Does it appear fluffier, more compact, or the same as the starch?

I just went to play with my potato starch & flour and these were my observations.

Potato starch acts like the other starches (which are indistinguishable to me in appearance and behavior) except that it doesn't puff into the air quite as readily. No smell unless you DO puff it into your nose by accident! (sneeze)

I usually don't pour starches, because of the puff (sneeze) factor. I try to scoop.

Potato flour acts like flour, just sticks a tiny bit more to itself than say, sorghum, when pouring. Tiny bit clumpier. Also a tad bit yellow. No smell.

In baking, potato FLOUR must be used sparingly, it moistens stuff very well, only one or two Tbsps per cup. Potato STARCH I can use 1/2 a recipe's starch as potato starch and it comes out very well. I use potato, tapioca, and arrowroot starch interchangeably most of the time, can't use too much tapioca in a recipe or you'll get Chebe.

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RiceGuy Collaborator
RiceGuy
Posted
  • Author

Thanks everybody! Very helpful as always!

JNBunnie1 Community Regular
JNBunnie1
Posted
Thanks everybody! Very helpful as always!

So, uh, out of curiosity, whatcha doin?

purple Community Regular
purple
Posted
So, uh, out of curiosity, whatcha doin?

Ha...getting us all to sniff flour, poof it and play in it ;) I didn't fall for that trick b/c I was busy practicing making pies but I did think about it.

RiceGuy Collaborator
RiceGuy
Posted
  • Author
So, uh, out of curiosity, whatcha doin?

:lol: I was wondering when someone would ask :) Just doing some research. I can't try either product myself, as nightshades are off my list.

JNBunnie1 Community Regular
JNBunnie1
Posted
:lol: I was wondering when someone would ask :) Just doing some research. I can't try either product myself, as nightshades are off my list.

Oh, sure, we run off and get potato flour all over our kitchens, and you're not even gonna use it! :o

:D

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