FOOD NEWS
When To Utilize Potato Starch Vs. Potato Flour
By Andra Picincu
Potato flour and potato starch each have a distinct composition and use. While both are suitable for gluten-free cooking, they should not be used interchangeably.
Potato flour is made from dehydrated potatoes and is rich in protein, vitamins, and minerals. Like other flours, it can be used in baking or to make pasta and gluten-free snacks.
It can replace wheat flour in most recipes but should be combined with another flour, like rice, oat, almond, coconut, or quinoa flour.
If a recipe calls for wheat flour, replace 15% to 25% of it with potato flour. You can also use it as a crispy coating for fried foods.
Potato starch is extracted from raw potatoes and then dried into a powder. It's rich in carbohydrates, particularly amylose and amylopectin, but contains no other nutrients.
Potato starch works better than potato flour as a binding and thickening agent in sauces, soups, and gravies, giving them a smooth texture without altering their color or flavor.
It improves the texture and shelf-life of yeast bread, pies, pastries, and other baked goods. Its ability to absorb moisture yields the crunchiest coating for batter-fried chicken.
As a general rule, use potato starch as a substitute for cornstarch in a 1:1 ratio. Add it to stir-fries, cookies, sourdough bread, cakes, cream soups, and other dishes.
