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:
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.
