Potato flour is not the same as potato starch. Potato starch can help thicken stews and other dishes; however, potato flour is best suited for baking. Baking with potato flour can impart an enhanced flavour to the finished product. Since it absorbs more liquid, your baked goods will also be more moist and will hold together well without crumbling. This alternative flour is gluten-free.
Check the flour requirements of your favourite baking recipe. You can substitute potato flour in yeast breads, quick breads, muffins, cookies and other baked goods.
Replace only 1 cup of white, all-purpose flour from your selected recipe. Avoid replacing all the flour requirements with potato flour. Potato flour absorbs more liquid than white or wheat flour and so your finished product will turn "gummy" or wet if you replace all the all-purpose flour.
Add 5/8 cup of potato flour to replace the 1 cup of white flour. Measure 5/8 cup by measuring out ½ cup and adding 2 tbsp.
Mix all the dry ingredients in your recipe, and then add the liquids. Batter or dough made with potato flour has a tendency to turn lumpy. Mixing the dry ingredients first can help you counter this.
Bake your dough or batter according to your recipe. You should not need to add extra baking time to compensate for using potato flour. Stick a knife into the centre of the baked good after it has baked for awhile. If the knife comes away with dough sticking to it, your product needs more baking time.
To make your recipe gluten-free, combine potato flour with other alternative flours, such as rice flour, oat flour and rye flour. Try substituting sweet potato flour for regular potato flour.