Potato starch and potato flour are two common gluten-free alternatives to the classic all-purpose flour.
But how do these two ingredients differ from each other?
In this article, you will find some typical differences and similarities between potato starch and flour to decide which one is right for your needs.
Let’s check it out!
Potato starch is a common substitute for wheat-based starch or flour because it is gluten-free.
It is the starch that is extracted from potatoes, by crushing, and separating the starch grains from the destroyed cells.
Potato starch is then washed and dried to the common powder form that is sold on the market.
This kind of starch has a bright white color, which might look similar to wheat starch.
It is typically used as a thickener to thicken sauces or soups, to bind ingredients, or to add a light and fluffy texture to baked goods.
Potato starch is also harder to get lumpy when cooked.
Its neutral flavor will not affect the taste of your food, so it is a great choice if you are looking for something healthy and grain-free to substitute wheat flour.
Potato flour is a type of flour that is made by grinding peeled dried potatoes into a fine powder.
Since potato flour is made from whole potatoes, it has a strong flavor of potatoes that can affect the flavor of your dishes and is rich in nutrients like potassium and vitamin B.
Potato flour has a variety of uses, from thickening soups and stews to making bread and pancakes.
This ingredient is also gluten-free, making it a good choice for people who are gluten intolerant.
Many people often mistake potato starch with potato flour and think that they are the same things.
There are actually many differences between these two