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How to make your own potato flour
There are 2 ways to make potato flour from scratch
First of all you'll need potatoes, around 4kgs will produce about a kilo of flour. You will also need a dehydrator.
Simply peel the potatoes, cook them and mash them.
Then spread them out on dehydrator and dry for 12-20 hours. They take a long time!
Run them through a blender to crush them (or go old fashioned with a pestle and mortar for a workout!.
Store in an airtight container.
Wash, peel and grate your raw potatoes.
Blanch the thin slices of potatoes for one minute in a large pan of boiling water and then set in a dehydrator for around 12 hours on the bottom.
Again crush or blend and store in an airtight container.
Both of these methods also work well for sweet potatoes.
We've sourced organic potato flakes!
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.
What's the difference between potato flour and potato starch flour?
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.
Dried Potato Flakes
are peeled, pre-cooked potatoes that are dehydrated and usually used as instant mash. It isn’t often used in recipes for baking as it tends to be heavy. It absorbs a lot of liquid and tastes distinctly of potato.
For information on the nutrition and uses of potatoes, have a look at this article.
By Kim Betney