Have you ever tried to make something that called for potato starch and wondered if the potato flour in your pantry would do the job? If this situation sounds familiar, this article is for you. Here, we will discuss whether the two are interchangeable or not.
Potato starch is, as the name suggests, a type of starch that comes from the root tubers of the potato plant. The extraction of the starch involves refining, washing, releasing the starch by rasping, and then refining the starch again.
Although potato starch comes from real potatoes, it does not have a potato flavor. It has a neutral taste, very fine texture (similar to corn starch), and a white color.
Potato starch contains low amounts of protein or fat and has high-binding strength. It is a very common ingredient in gluten free recipes. It is also widely used as a thickener (a substitute for cornstarch) for custards, puddings, sauce, and gravy because it is very viscous at low temperatures. Its neutral taste makes it a versatile ingredient for sweet or savory recipes.
On the other hand, potato flour is a type of flour that is made from crushed and ground dehydrated peeled potatoes. It is heavy, off-white, has a texture similar to that of wheat flour, and has a potato flavor.
Potato flour contains starch that holds water, which is why it creates moist yeast bread and other baked products. It is versatile and can be used for almost anything such as waffles, rolls, pancakes, and any potato-based dishes. It can also be used in gluten-free recipes and as a thickening agent for soups.
Potato Starch vs Potato Flour
What, then, is the difference between potato starch and potato flour?
Potato starch is produced by extracting the starch from the root tubers of the potato plant. The extraction involves refining, washing, rasping, and then refining the starch again. The result is a white, very fine flour with no hint of potato flavor. Potato starch can be used as a substitute for corn starch and works great as a thickening agent for sauces, soups, gravy, or any sweet or savory recipe.
Conversely, potato flour is made from dehydrated potatoes that are crushed and ground. It is off-white, has a heavy texture, and a distinct potato taste. It can be used as a thickening agent for soups, but it is more widely used in baking (to create a moist product), gluten-free recipes, and other potato-based dishes.
|Potato Starch||Potato Flour|
|Extracted from the root tubers of the potato plant; the extraction involves refining, washing, releasing the starch by rasping, and then refining the starch again||Made from crushed and ground dehydrated peeled potatoes|
|White, very fine texture, and has a neutral taste||Off-white, heavy texture, and has a potato flavor|
|Commonly used as a thickener for sauces, soups, gravy, custard, etc.; a substitute for corn starch||Extensively used in baking to create moist baked products; can also be used as a thickening agent|