• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Potato Flour Vrs. Potato Starch
0

11 posts in this topic

My husband is a new celiac and I am learning to cook all over again....I asked the health food store for potato starch flour, used in so many recipes and they said I had to order a case as they didnt sell much. What I got was potato flour. :angry: I need to know if it can be converted to potato starch flour by adding something such as corn starch?

This is new for me too, I am a willing supporter and want to do this right. Any help is appreciated!

Thanks

Joy

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have never tried to convert potato flour by adding anything to make it more strachy. But i have used potato flour as a straight across replacement for potato starch in some things. In dryer applications like cookies, starch or flour can be used, usually without any problems. In moist applications like cakes, potato flour is heavier and can make a cake a more dense.

You can order these things on-line if you can't get them locally, and depending on who you order from, shipping isn't that bad. kinnikinnick.com is a really good one and they have some pretty good pre-made foods too. They ship for a flat rate of 10$ no matter how much you buy.

Hope this helps a little...

0

Share this post


Link to post
Share on other sites

I asked that same question a few months back. The health food store said it was the same thing. NOT TRUE. when a recipie calls for potatoe starch flour, what you want is potatoe starch. In my little experience, most recipes will say potaoe starch and note not flour. Potatoe flour is usually used in very small amounts, starch is used in larger quantities. You cannot convert the two. they are two different things.

0

Share this post


Link to post
Share on other sites

I find when you make things with potato startch like cookies.. they are thin runny and flat.. but when you use potato flour they hold together better. So go ahead and substitute the potato flour, and if you can get it use like half tapioca startch or cornstartch

It's a grand experiement and you will find the right combinations that work for you!

0

Share this post


Link to post
Share on other sites

I should have mentioned earlier that when I substitute potato flour for starch in a cookie recipe, there is usually a combination of flours, as it is in most gluten-free baking. When I make cookies I will usually use about 1/2 rice flour and a quarter each of tapioca and potato, and in this case I can turn out some really good cookies.

When you use something like potato flour in a cookie recipe that calls for potato starch, you might try increasing the temperature to set the structure of the cookie, before it goes flat. Sugar can make a difference too. Granulated sugar will melt, but powdered sugar will not. So if you are having trouble will flat cookies, if you substitute 1/4 of the granulated sugar for powdered, they will spread less.

Good Luck! And DLayman is right, when you expirement, the best gift is finding the formula that works for you.

0

Share this post


Link to post
Share on other sites
Ads by Google:


You can find potato starch flour in most regular grocery stores in the Kosher section.

0

Share this post


Link to post
Share on other sites

The difference between Potato Flour & Potato Starch?

Potato Flour is cooked potato that is dried and then powdered. It is the equivalent to dehydrated mashed potatoes, to which you add water. It is not in the recipe to act like or replace traditional flour. It smells/tastes like potato, because it is potato.

Potato Starch is the carbohydrate from the plant cell that is dissolved in hot water, dried and powdered. An equivalent is cornstarch. This is a non-gluten flour that is in the recipe to act like or replace traditional flour. It is odourless and tasteless.

Problems occur when Potato starch is called Potato Starch Flour. Because it is a mixture of both names, most of the time you will need to check the label of the substance you are purchasing: potato starch says "potato starch" on the nutritional label under ingredients.

The sweet potato "flour" is just the ground fibres of the root: of little nutritional value as it has been thoroughly washed to extract the starch. To be the equivalent to commercial potato flour, you would have to cook, dry and powder it.

0

Share this post


Link to post
Share on other sites

My cookie flour mix is 5 c wht rice flour, 2-1/2 c potato flour (not starch) and 1-1/2 c tapioca flour. Ran out of potato flour; can potato starch be used instead? Live 1 hr from a store that may carry it and we've been without cookies for 2 weeks! My husband and I are having "cookie attacks"! Thanks!

0

Share this post


Link to post
Share on other sites

FInd an Oriental market. In Japanese a very good potato starch is called katakuriko. clear plastic bag about 3 x 7 inches showing the white powder inside. # big blue Japanese characters on the fruit. Works way better than any corn starch.

My husband is a new celiac and I am learning to cook all over again....I asked the health food store for potato starch flour, used in so many recipes and they said I had to order a case as they didnt sell much. What I got was potato flour. :angry: I need to know if it can be converted to potato starch flour by adding something such as corn starch?

This is new for me too, I am a willing supporter and want to do this right. Any help is appreciated!

Thanks

Joy

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
      106,452
    • Total Posts
      930,633
  • Member Statistics

    • Total Members
      63,876
    • Most Online
      3,093

    Newest Member
    CJmommy
    Joined
  • Popular Now

  • Topics

  • Posts

    •   Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.  
    • ^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick.  also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some. 
    • Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement.  Hang in there. 
    • Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks 🍻🍞😩
    • I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc. 
  • Upcoming Events