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First of all you'll need potatoes, around 4kgs will produce about a kilo of flour. You will also need a dehydrator.
Both of these methods also work well for sweet potatoes.
Made from boiled, mashed and dehydrated potatoes. They are not certified gluten free (none of our packdowns are batch-tested) but the supplier has confirmed they have no gluten containing ingredients and no cross-contamination warnings of gluten. Find them here in our webshop.
Generally speaking UK recipes that call for potato flour actually need potato starch flour. Not always but it is worth remembering when you're using a new recipe. Potato Starch Flour will not absorb much water in cooking or baking, dehydrated potato flour will absorb a lot of liquid as it’s been pre-cooked.
Potato Starch Flour is a fine white powder, it is used to thicken sauces and stews (usually near the end of cooking). It is pretty much flavourless and is used in combination with other gluten free flours to create moistness. It is also used by people who want more resistant starch in their diets.
For information on the nutrition and uses of potatoes, have a look at this article.
By Kim Betney