Is there really a comparison between oat flour vs potato flour? Well, they both have their place in the kitchen! While oat flour is wonderful for all kinds of baked goods, like muffins, crisps, cookies, and more, potato flour is particularly good for the creation of moist (and delicious!) breads.
So, let’s take a closer look at the differences between these two flours and help you select the most appropriate one for your next baking adventure!
Comparing oat flour vs potato flour
Potato flour is made from (you probably already guessed this) potatoes. The whole potatoes are cooked, dried, and ground into a fine powder. The end result? It looks very similar to all-purpose flour. Meanwhile, oat flour is made by grinding up rolled oats into a fine powder. In fact, you can make oat powder easily at home by grabbing some oats and throwing them in the blender.
While both are gluten-free, they also both aren’t keto-friendly or paleo-friendly. They also have relatively different shelf lives, with oat flour lasting about three months and potato flour lasting up to eight months in your pantry. However, if you keep your oat flour in the freezer, it may be good for another three months, making it last up to six months in total.
| Oat flour | Potato flour | All-purpose flour | |
| Substitution ratio vs all-purpose flour | 1.3:1 | 1:1 – 1:5* | N/A |
| Gluten-free? | Yes | Yes | No |
| Keto-friendly? | No | No | No |
| Paleo-friendly? | No | No | No |
| Common Allergens | None | Potato | Wheat, gluten |
| Liquid absorbency | High | High | Medium |
| Pantry shelf life (unopened/sealed) | 3 months(In the freezer, it can last up to 6 months) | 6-8 months | 6-8 months |
| Best for baking… | Most desserts – especially cakes, cookies, pancakes, muffins, fruit crumbles, and crisps | Gluten-free recipes, especially bread | non-yeast recipes (think cookies, biscuits, and some breads) |
*This is a fairly wide range but it really depends on the recipe and your personal preference. When using the 1:1 substitution, most often, I’ve found I’m not substituting fully with potato flour but rather only substituting a small percentage of the flour called for in the recipe.
Differences between oat flour vs potato flour
Surprisingly, both flours are quite light, but they both have high absorbency. This means most baked goods made with these flours tend to be very moist. Undeniably, their biggest difference is their origin and what types of baked goods they work best with, which is explored in more detail below.
Baking with oat flour vs baking with potato flour
Both can substitute for regular flour close to a 1:1 ratio. However, this often isn’t recommended, and it may take some experimentation to get the recipe quite right. With potato flour, you’re going to have a more dense bakery item but also a fairly moist and yeasty style bread (so yummy!). Yet, it’s also important to note that for larger quantities, when substituting all-purpose flour for potato flour, it might take a few rounds to get right.
Oat flour is best used for treats, desserts, and crisps. For instance, oat flour is often included in recipes for muffins, cookies, cakes, bars, and more.
Ingredients in oat flour vs potato flour
As explored above, oat flour is made from ground rolled oats (and is pretty easy to make!). Meanwhile, the making of potato flour takes a little bit more work. Whole potatoes are cooked, dried, and ground into a fine powder.
Oat flour + potato flour nutritional facts
Compared to all-purpose flour, both oat flour and potato flour pack more calories, with oat flour containing 120 calories per ¼ cup and potato flour containing 160 calories per ¼ cup. (Potato flour is, in fact, one of the highest-calorie flours out there.) Potato flour is much higher on the glycemic index scale than the other two and is loaded with almost double the carbs. Thus, those with blood sugar dysregulation issues may want to use caution with potato flour. Other than that, their key differences lie in how they bake, as mentioned above!
| Per 1/4 cup serving | Oat flour | Potato flour | All-purpose flour |
| Calories | 120 | 160 | 110 |
| Carbs | 22 g | 38 g | 23 g |
| Fiber | 3 g | 3 g | 1 g |
| Fat | 2 | 0 g | 0 g |
| Protein | 4 | 3 g | 4 g |
| Glycemic index score | 44 (low) | 95 (high) | 85 |
FAQ
Oat flour can be used to substitute potato flour at a 1:1 ratio. However, it’s important to note that the textures and flavors may vary between the two.
Surprisingly, a great substitute for potato flour is cornstarch as it offers a similar texture and binding capability.
Yes! As per the chart above, you can substitute all-purpose flour with potato flour, sometimes at a 1:1 ratio depending on the percentage you’re substituting. The higher the percentage, the more you may need to experiment and potentially add more potato flour than all-purpose flour.
Potato flour holds water really well, producing very moist breads and baked goods. It’s often used in gluten-free baking and even is wonderful to use for soups or stews.
Almond flour is actually the closest flour similar to oat flour. This can be substituted at a 1:1 ratio making it super easy to do. It also won’t mess with the flavor too much, as they both tend to have a nutty-like taste.
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