What is the difference between potato starch and potato flour? Through gluten free baking and mixing flour blends you will come into contact with various starches and flours. Sometimes you need both in one recipe. We are researching the differences between starches and flours for our starch vs flour segment and potato is first up.
Potato starch, potato starch flour and potato starch (flour) are all the same but potato flour is different. Never substitute potato flour for potato starch in baking recipes because it is much heavier and stronger in the flavour. Below the manufacturing processes and the best ways to use each is detailed;
Potato starch is very fine with little flavour. It is made from raw white potatoes, the peel is removed, the flesh is made into mushy pulp and dehydrated to form potato starch. This process involves no cooking and as such potato starch does not absorb very well until heated.
- flouring before frying (it browns well)
cakes and biscuits if blended with other flours (it adds moisture to them)
thickening sauces, soups, stews and gravies (it tolerates a higher temperatures than corn starch)
Beware: As with all starches, it is very light, so mix slowly or face a fine sheen of potato starch all over the kitchen!
Potato flour is rather heavy with an obvious potato taste. It is made using whole potatoes (peel and all), which are cooked and dehydrated. It will absorb large amounts of liquid so is rarely used as a main ingredient in baking. However it is good at holding ingredients together.
- batter or coating meats and fish before deep frying
- adding texture and flavour to flour blends
Found this interesting? deglutenous also have an article on the difference between cornflour and maize flour.