Food - Drink
Potato Starch Vs. Potato Flour: What's The Difference?
By EMILY BOYETTE
Potatoes are often eaten as a delicious go-to side dish, but raw potatoes' natural starches and chemical makeup are also used to create two super-versatile ingredients: potato starch and potato flour. While these two powdered ingredients can sometimes be used interchangeably, they have nutritional and culinary differences.
Potato flour is made from whole potatoes that are cooked, dried, and ground into powder with a potato-like flavor, but a similar look and feel to wheat flour. Potato flour can't be used exactly like wheat flour, but it is more nutritious and works great in yeasted breads, as a binding agent in meatloaf or meatballs, or as part of a flour blend in baked sweets.
Potato starch is made by crushing potatoes, producing a milky substance; the starch is then rinsed and dehydrated into powder. Potato starch does not behave like flour; it's similar to cornstarch, but combines with water more easily, making it a great thickener for soups, sauces, and casseroles, or as a light coating on fried foods.
As for nutrition, potato flour contains vitamins, minerals, protein, and fiber; potato starch does not have as many nutrients, but it is a resistant starch, a natural prebiotic. Usually, potato flour and starch should not be used interchangeably when baking, but to increase moisture in yeasted bread, try using ¾ cup of potato starch to replace 1 cup of potato flour.