What is Potato Flour?
Fine powder made from grinding the entire dehydrated potato.
Potatoes date back 7,000 years to the Andes Mountains in South America. In USA, potatoes are mainly grown in Idaho, Maine, Washington, Oregon and Colorado.
Potato flour can be used to increase water absorption or bind ingredients. In potato bread, it functions to disrupt the gluten network, therefore producing a more crumbly bread. In gluten-free flour, potato flour provides the carbohydrates for structure.
Protein 6.9%, carbohydrate 83%, moisture 6.5%, fiber 7%, fat 0.34%
Substitute up to 1⁄4 wheat flour amount for potato flour in baked goods. For yeast breads, substitute up to 1/6[sup]th[/sup] the wheat flour amount. When potato flour is used in high levels, it will make the product wet/gummy. Potato flour has a high water absorption. Potato flour is also great for gluten free products.
Source of protein and fiber.