Potato Flour (030572)

Description

1 Pound package.
Potato flour is often confused with potato starch, but the flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.
It is also used as a thickener for soups, gravies, and sauces.
Potato Flour is heavy and has a definite potato flavor.
Made from the whole potato including the skin and will absorb large amounts of water.
It is not used as the main flour in baking as it will absorb too much liquid and make the product gummy.
Small amounts are used to increase water, hold product together and so on.
It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.
Potato flour Substitutions :
For general baking:
Replace up to 1/4 of any wheat flour in a recipe or substitute 5/8 cup potato flour for 1 cup all-purpose flour.
For yeast breads:
Replace up to 1/6 of the wheat flour in a bread recipe or substitute 5/8 cup potato flour for each cup of all-purpose flour.
Try these
Potato Flour Biscuits
and they're Gluten Free as well.
INGREDIENTS:
1/2 cup White rice flour
1 tbsp potato flour
2 tsp cane juice crystals
1/8 tsp sea salt
1/2 tsp baking soda
1/3 cup buttermilk
1 tbsp margarine, melted.
Preheat oven to 400 degrees F.
Mix together the rice flour, potato flour, sugar, salt and baking soda.
Add buttermilk and margarine and mix until well blended.
Partially flatten pieces of dough with hand and place on cookie sheet.
Bake for 10 to 12 minutes.