RobinHood70

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.

Just FYI, I tried the soup tonight, and it was delicious! The potato flour clumped rather badly, though, so either add it very gradually, or once you know the right amount of potato flour you like, make a thin paste out of it with some of the milk first, then blend more milk in slowly till it's the right consistency.

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.

Just to confirm it for everybody, not that there was much doubt, Club House got back to me today to confirm that their "Potato Flour" is in fact "Potato Starch Flour" (aka Potato Starch). According to them, that's in compliance with Canadian food labelling guidelines, but she forwarded my suggestion about changing the name to the appropriate people.

While it's annoying that it's...uh...legitimately mislabelled? (for want of a better term)...it's actually kind of handy, because it means that finding potato starch just got a lot easier!

Here's the recipe from the bag. Pretty basic, huh? This could really be a base for some good stuff. I bet it could even stand in for cream of "blank" soup.

Basic Potato Soup

This quick and easy soup comes from our Potato Flour label.

Thanks, TrillumHunter. That may just be dinner tonight. (Might've been lunch today if I hadn't logged on so late.)

Maybe this would work

Thanks, Lisa!

Having grown up with a Jewish step-father, I'm QUITE familiar with potato pancakes (aka "latkes"). If anybody has any good recipes that use potato flour, or that use grated potatoes and knows that potato flour will work just as well, I'd be very appreciative if you could share.

Also, I checked the reverse of my BRM bag, and being from Canada, was not surprised to find the French label instead of a recipe.

In any event, I'll Google all these recipes and more and see what I come up with. Thanks for all the suggestions, everyone (and keep 'em coming)!

You can make potato soup out of potato flour but not out of potato starch. The recipe is on the back of BRM potato flour. A couple of manufactures have started calling starch flour. GRRR. I had the disagreement with my local store about them being the same thing.

Mmmm...great idea, TrillumHunter. It's been a while since I've had potato soup, and while it's not my favourite, I enjoy it. I'll have to see if my bag has the same recipe.

Yeah, my understanding of the two products agrees with what all of you guys have said. I'm just confused by the fact that others have identified both Club House and Bob's Red Mill potato flour as both being potato flour.

Since the recipe was actually from Club House's website, it was a moot point up until today when I used the Bob's Red Mill. On the other hand, if Club House's really IS potato starch, that'll be convenient, cuz potato starch is hard to find at most grocery stores.

If anybody's curious, here's the recipe I was using...maybe that itself will make it obvious whether I should be using potato starch or potato flour for those of you who are better versed in gluten-free baking than I am (at this point, anyway). Open Original Shared Link

I have two different brands of what's supposed to be Potato Flour: Bob's Red Mill and Club House.

The Club House is white, clumpy, and very fine...I suspect it's actually Potato Starch (aka Potato Starch Flour).

The Bob's Red Mill is coarser, slightly yellowish, and flows smoothly...I suspect it truly is Potato Flour.

What confuses me is that in a thread from this board from a couple of years ago that showed up when I googled the issue, another Canadian person is talking about both products as being true Potato Flour.

Help?

I've also asked Club House to confirm, so we'll see what they say (and I'll post back here when they do). Another possibility is that someone just plain goofed and what I got was Potato Starch in a box labelled Potato Flour.

Oh and in baking with both (I didn't have enough of the Club House, which I usually use and is what the recipe calls for, so I used some of the Bob's Red Mill), the dough for this loaf of bread came out MUCH denser and held its shape, whereas the normal variety is sort of goopy and pourable. This seems to be contrary to what I've read about Potato Starch vs. Potato Flour. It sounded like if I was using entirely Potato Starch, I'd get something very solid, but Potato Flour should be goopy...but this seems to be the other way around. So confused!