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 Vs Arrowroot Flour/starch

Roda

By Roda
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Roda Rising Star
Roda
Posted

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

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted
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.

Fallulah Newbie
Fallulah
Posted

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

cruelshoes Enthusiast
cruelshoes
Posted
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.

mushroom Proficient
mushroom
Posted
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.

purple Community Regular
purple
Posted
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.

mushroom Proficient
mushroom
Posted

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???

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted
  • Author

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.

cruelshoes Enthusiast
cruelshoes
Posted

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.

Open Original Shared Link

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.

Roda Rising Star
Roda
Posted
  • Author
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.

Open Original Shared Link

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.

purple Community Regular
purple
Posted
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 Open Original Shared Link

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.

Open Original Shared Link

same recipe found here:

Open Original Shared Link

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!

Roda Rising Star
Roda
Posted
  • Author
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.

Open Original Shared Link

same recipe found here:

Open Original Shared Link

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.

purple Community Regular
purple
Posted
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

Roda Rising Star
Roda
Posted
  • Author
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?

purple Community Regular
purple
Posted
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.

Roda Rising Star
Roda
Posted
  • Author

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

purple Community Regular
purple
Posted
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)

Roda Rising Star
Roda
Posted
  • Author
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.

purple Community Regular
purple
Posted
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.

Roda Rising Star
Roda
Posted
  • Author

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 Community Regular
purple
Posted
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!

  • 3 weeks later...
Roda Rising Star
Roda
Posted
  • Author
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:

Wonka Apprentice
Wonka
Posted
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.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    yfuvhg
    Newest Member
    yfuvhg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • 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.