Potatoes are a beloved staple in many cuisines around the world. It’s a versatile vegetable that has been a go-to ingredient for generations. But did you know that potatoes can also be transformed into flour? Potato flour is a lesser-known but useful ingredient that can bring a whole new dimension to a bake.
Potato flour is a popular gluten-free flour used to make moist gluten-free grains. When used sparingly, it can create a soft and moist texture that is hard to achieve with traditional flour. Without further ado, let’s get into the nitty-gritty of potato flour.
Comparing potato flour vs all-purpose flour
|All-Purpose Flour||Potato Flour|
|Substitution ratio vs all-purpose flour||N/A||You can substitute 20% of the flour in the recipe for potato flour.|
|Pantry shelf life (unopened/sealed)||6 – 8 months||6 months|
|Best for baking…||Non-yeast recipes (think cookies, biscuits, and some breads)||Moist, gluten-free goods like pancakes, quick breads, and muffins|
Differences between potato flour and all-purpose flour
Potato flour and all-purpose flour might look similar, but they have big differences that can affect your baking. Like many alternative flours, potato flour is gluten-free. On the other hand, all-purpose flour contains gluten, which gives it the elasticity and structure needed for many baked goods. But like all-purpose, potato flour isn’t keto or paleo-friendly.
For baking, all-purpose flour is a versatile option that can be used in a wide range of recipes, from cakes and cookies to bread and pizza dough. If you’re looking to make gluten-free goods, potato flour works well in recipes like pancakes, muffins, and quick breads, where you want that soft and moist texture.
Baking with potato flour vs baking with all-purpose flour
Baking with potato flour isn’t as straightforward as baking with all-purpose flour. The most important thing to remember is potato flour’s liquid absorbency, something you’ll need to adjust your recipe for accordingly. While it’s not typical to use potato flour as a complete substitute in recipes, you can add more milk or water to your mix to reach your desired texture.
You’ll also have to look at density, structure, and texture as potato flour lacks gluten. In cases where you’re unsure, using binding agents like xanthan gum and adjusting leavening agents such as baking powder can help get your ideal rise and texture. On the plus side, this means there’s plenty of room for customization.
All-purpose has the benefit of containing gluten and won’t require as many adjustments. Especially if you’re a beginner baker, it’s a tried-and-true flour to go for.
Ingredients in potato flour vs all-purpose flour
Both flours are uncomplicated when it comes to ingredients. Potato flour is made from ground potatoes, whereas all-purpose flour is made from a blend of hard and soft wheat and occasionally other nutritional additives.
Potato flour + all-purpose flour nutritional facts
|Per ¼ cup serving||Potato flour||All-purpose flour|
|Carbs||38 g||24 g|
|Fiber||3 g||1 g|
|Sugar||0 g||0 g|
|Fat||0 g||0.5 g|
|Protein||3 g||4 g|
|Glycemic index score||95||85|
Both flours are quite similar in nutritional content. Potato flour and all-purpose flour have almost no fat or sugar, 3g and 1g of fiber, respectively, and 3g and 4g of protein. Where they differ most is their carbohydrate content – potato with 38g per ¼ cup serving and all-purpose flour with 24g. This makes potato flour the flour with the highest carb count. So if you’re watching your carb intake, you might want to stay away from potato flour. Here’s a guide to flours with some of the highest and lowest carb contents.
Potato flour is also naturally rich in vitamins and iron, making it an excellent option for nutritious bakes.
Potato flour vs all-purpose flour storage
Potato flour can be stored in your pantry for around 6 months and all-purpose for 6-8 months. They should be stored in an airtight container in a cool, dry place, away from direct sunlight to keep them fresh. This way, moisture is less likely to get into the flour and cause it to clump or spoil.
Potato flour vs all-purpose flour: The verdict
So, after comparing potato flour versus all-purpose flour, what’s the verdict? Well, it really depends on what you’re looking for.
If you have gluten sensitivities, then potato flour can be a great alternative for you. It can add a pleasant texture to your baked goods, but remember – it usually requires adjustments to a recipe. A good way to get around adjustments would be to combine potato flour with another gluten-free flour, such as almond flour.
If you want a versatile option that can be used in a wide range of recipes, then all-purpose flour is your go-to. The gluten content can affect the structure and texture of your baked goods, and it’s a reliable option for any bake.
As I’m not gluten sensitive, I love combining both flours to get the best of both worlds. Using a mix of both flours, you can get extra texture and depth to your baked goods while benefiting from the versatility of all-purpose flour! If you’re curious to learn about other types of flours, we broke down 61 different flours.
Bakers commonly use potato flour as a gluten-free alternative to wheat flour in baking. It is particularly well-suited for recipes that require a dense or moist texture, such as brownies, pancakes, and breads.
Potato flour and potato starch aren’t the same. Potato flour is made from the whole potato, while potato starch is made from the starchy portion of the potato and is used as a thickening agent.
Potato flour is a gluten-free flour made from cooked, dried, and ground potatoes. Regular flour, or all-purpose flour, is a wheat-based flour that contains gluten.