Potato flour is made from potatoes that have been cooked,
dehydrated, and ground. It is often mistaken for potato starch flour,
which is produced from potato starch and is comparatively whiter and
denser. Since the process of making potato flour uses the whole potato,
it maintains certain amounts of protein and fiber (7g of protein and 6g
of fiber per 100g of flour), as well as numerous trace vitamins and
minerals. Thus, it is much more nutritious than potato starch flour.
Potato flour is a reasonably marginalized food that is more easily found in health food stores than large supermarkets. It is easier to find online, since there are a large number of specialist health stores on the Internet. Once purchased, the flour should be stored in a cool, dry place away from light. As with other flours, if potato flour becomes wet, it will transform into a gooey mess, so take extra care to ensure it is away from liquids or moisture!
Many Cooks Dislike Potato Flour
Despite being more nutritious than potato starch flour, potato flour is still disliked by many cooks. Indeed, authors of cookbooks and food researchers regularly bemoan the flour's texture and taste, which basically resembles a potato's. It is often dismissed by chefs outright, which has given potato starch a reputation as an 'ugly duckling' compared to other flours. These claims are a little unfair. Whilst potato starch does retain a potato-like taste and texture, unlike the bland and neutral potato starch flour, it still has its uses, especially in baking. Let's take a look at those uses now.
Culinary Uses
Like tapioca flour, potato flour is regularly used as a thickener for soups, gravies, meat dishes, and stews because it absorbs liquid so well. However, cooks using potato starch as a thickener should avoid boiling it, since the boiling process can ruin its texture. The flour can also be used for baking, often after being combined with another flour such as buckwheat flour or even coconut flour. When it is combined with buckwheat flour, for instance, bakers can make high quality gluten-free pancakes. That potato flour tends to produce a moist crumb means that it is also suited to cookie baking.
If you are interested in cooking with this flour, remember that it should be mixed with cold water before it is stirred into any hot liquid. Also, remember to mix only small amounts of cold water into it at a time (the mixture should be stirred until it is smooth before more water is added), since the flour clumps quite easily.
Potato flour is a reasonably marginalized food that is more easily found in health food stores than large supermarkets. It is easier to find online, since there are a large number of specialist health stores on the Internet. Once purchased, the flour should be stored in a cool, dry place away from light. As with other flours, if potato flour becomes wet, it will transform into a gooey mess, so take extra care to ensure it is away from liquids or moisture!
Many Cooks Dislike Potato Flour
Despite being more nutritious than potato starch flour, potato flour is still disliked by many cooks. Indeed, authors of cookbooks and food researchers regularly bemoan the flour's texture and taste, which basically resembles a potato's. It is often dismissed by chefs outright, which has given potato starch a reputation as an 'ugly duckling' compared to other flours. These claims are a little unfair. Whilst potato starch does retain a potato-like taste and texture, unlike the bland and neutral potato starch flour, it still has its uses, especially in baking. Let's take a look at those uses now.
Culinary Uses
Like tapioca flour, potato flour is regularly used as a thickener for soups, gravies, meat dishes, and stews because it absorbs liquid so well. However, cooks using potato starch as a thickener should avoid boiling it, since the boiling process can ruin its texture. The flour can also be used for baking, often after being combined with another flour such as buckwheat flour or even coconut flour. When it is combined with buckwheat flour, for instance, bakers can make high quality gluten-free pancakes. That potato flour tends to produce a moist crumb means that it is also suited to cookie baking.
If you are interested in cooking with this flour, remember that it should be mixed with cold water before it is stirred into any hot liquid. Also, remember to mix only small amounts of cold water into it at a time (the mixture should be stirred until it is smooth before more water is added), since the flour clumps quite easily.
Michael Ravensthorpe is a writer and researcher of nutrition from the United Kingdom. He is the creator of the website, http://spiritfoods.net, which contains interesting and useful information about the world's healthiest foods, from camu camu to kakadu plums.
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http://EzineArticles.com/?expert=Michael_Ravensthorpe
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