Potato flour - also known as potato starch - is a white flour used to thicken soups, stews and even bake light sponges and biscuits. The potato flour or potato starch is extracted from potatoes over a lengthy process and then is milled into a fine white powder. Potato flour is a good replacement for corn starch and regular flour in some recipes.
There's no ingredient like potato flour for coating food for deep frying. Just replace regular flour with the potato starch for an extra crisp shell!
Potato flour also has a higher heating point than corn starch – having said that, boiling sauces can still cause lumps. Avoid lumps by mixing a tablespoon of potato starch with three tablespoons of cold water, and stirring it into the dish's sauce to thicken it whilst it simmers.
Ingredients: 100% potato. Contains sulphur dioxide.
Allergy Advice: For allergens see ingredients in bold. Made in a factory whereglutenproducts are also handled.
Storage: store in a cool dry place, away from direct sunlight.
FAQs
It's not a one-to-one ratio, however. Potato flour is mostly starch, but not all, so you'll want to use slightly less potato starch than you would flour (a ¾:1 potato starch to potato flour ratio).
How do I substitute potato flour for potato starch? ›
Potato flour can be used in place of potato starch at a 1:1 ratio for certain recipes, including breads, pizza crusts, and soups. However, it has an earthy flavor that is quite different from that of potato starch, so it's best to use in savory dishes rather than pastries or sweets.
How much starch is in potato flour? ›
To be ultra-precise about it, potato flour is about 83% starch, so you'd perhaps want to substitute a little less potato starch; but realistically this kind of small adjustment is unlikely to make much of a difference." As with cornstarch, potato starch doesn't have the flavor or warm color offered by potato flour.
How much potato starch to thicken? ›
For thickening approx 500mls of sauce, mix 3-4 teaspoons of the Potato Starch with 3-4 tablespoons of cold liquid. Bring the liquid to the boil. Remove from the heat. Stir in the Potato Starch paste.
Why use potato starch instead of flour? ›
As it is gluten-free, potato starch can make a suitable gluten-free alternative for flour in baking recipes. However, too much potato starch can give baked goods a dry, crumbly texture. Therefore, it can feature in baking recipes alongside other starches.
How much flour do you use to thicken potatoes? ›
2. Add a thickening agent. Flour, cornstarch and even powdered milk can thicken mashed potatoes quickly. Gradually stir a teaspoon of one of these commonly found thickening agents into your mashed potatoes until you reach the desired thickness — start with a teaspoon, and you can always add more if needed.
Can I use potato starch instead of flour for Roux? ›
Potato starch can be substituted for flour when making roux:
1 tablespoon of potato starch + 1 tablespoon of butter/fat will thicken 1 cup of liquid. Potato starch can lose its thickening power if brought to a boil for too long. Make sure to monitor the heat and simmer the soup or sauce.
Does potato starch go bad? ›
6. Corn starch and potato starch. Corn starch and potato starch should be preserved tightly closed in a cool, dry place for indefinite shelf life.
Can you replace cornstarch with potato flour? ›
Nearly identical in texture and with a similarly neutral flavor, potato starch is hands down one of the best cornstarch substitutes. It is a wonderful thickener for sauces, works in baked goods (like buttery Linzer cookies), and also crisps up in fried or baked breadings.
How do you measure potato starch? ›
It involves weighing the potatoes in the air and then in water. Based on the obtained measurement results, the potato density and the dry matter content are calculated. The potato starch value is obtained by subtracting the content of non- starchy components (usually approximating 5.75%) from the dry matter content.
Cover the potatoes with warm water.
Scoop the grated potatoes into a pot, then cover them with warm water. How much water you end up using will vary, but about 3 to 4 cups (700 to 950 milliliters) should be enough. If you used a food processor, you may notice some white stuff in the bowl. This is some of your starch.
How do you use potato starch flour? ›
Potato starch can be used as a 1:1 substitute for cornstarch in just about any recipe: Use it in a dry dredge to give masala fried chicken a crispy shell, or add it to doughs or batters for snappier cookies and more tender baked goods.
Does potato starch make things crispy? ›
The Perks of Potato Starch
In a wheat flour-based batter, potato starch and cornstarch perform a similar function. They both inhibit gluten formation, limit oil absorption, and produce a crispier texture.
Which starch is best for thickening? ›
While cornstarch might work better in certain soups, potato starch works better at thickening dishes like macaroni and cheese.
Is potato starch good for thickening gravy? ›
Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get “stringy” and look artificial in gravy.
What is the formula for potato starch? ›
(Potato Starch)
| Grade | Extra pure |
|---|
| Molecular Formula | (C6H10O5) n |
| Molecular Weight | (162.14)n |
| Shelf Life | 5 years |
Peel and grate potatoes, then soak and strain them until the water runs clear (reserving all of the water). Let the water sit for 20 minutes until the starch settles at the bottom, then pour out the excess water. Wet starch can be used immediately in soups and sauces, or you can dry and grind it for storage.
What is the average percentage of starch in a potato? ›
Starch content in a potato is 10%-20%, average value is 18.72%.
