What is potato flour?

Potato flour is a powder made of ground potatoes that is commonly used for baking. Some chefs use it as a thickener and can also add taste and texture to foods such as cakes, breads and biscuits. It is popular as a gluten -free alternative to conventional wheat -based flour and Jewish chefs sometimes also use it to prepare food according to pesas dietary restrictions that prohibit the use of many grains.

as is made

In most cases, potatoes are the only ingredient in this type of flour, although some manufacturers add preservatives to keep it fresh and extend their storage life. The whole potatoes are first cooked, usually in large industrial furnaces, then dehydrated. From there, the manufacturer crushes them into a fine powder for the end result that resembles wheat flour in the texture and feeling, although it usually reacts very differently in recipes.

differences from potato flour

Many people confuse potato flour with similarSoundemg Potato starch flour. Starch flour differs in that it is made only of starch tuber proteins. As a result, it behaves more like typical wheat products, but many chefs describe its taste so thicker. Flour made of whole boiled potatoes can cause roast goods to look lighter and wetter, while starch flour often adds volume.

Despite these differences, some manufacturers incorrectly use names interchangeably. Chefs looking for one or the other must usually read carefully about the packaging to find out what they really receive. Potato flour usually refer to whole potatoes as a primary component; Starch products on the other hand more often report something like "potato extract" or "vegetable starch".

use as a thickener

One of the most common uses of this flour is the thickener, especially in fluid -based foods like JSou soups, stewed meat Gravies. Dehydrated particles absorb moisture that increases volume and often improves the structure of the finished bowl. However, the chefs must be careful not to let the liquid cook. This causes potato flour to increase, which can change the taste and change the overall consistency of food.

As an alternative to gluten -free baking

This potato product is perhaps most commonly used by chefs who want to avoid gluten, protein most common in wheat and related grains. Most healthy people can spend it without problems, even if there are a number of diseases, allergies and sensitivity that means gluten. Baking without wheat flour is often demanding because gluten is what gives the final product its light, chewing texture. Potato flour can be a useful substitute, but it is rarely as simple as it is just to replace one another.

Although potato and wheat flour often look really similar, they are not the same at all when Comeys to composition. Potatoes JSou for one thing much harder than wheat and have a different taste; They also absorb moisture differently, which can affect how many liquid chefs need to be added to recipes. Most bakers consider it easiest to combine potato -based flour with other gluten -free alternatives, such as rice flour to get something that not only looks like wheat flour, but also . In particular, rice flour behaves much more like wheat flour than potatoes.

roles in traditional Jewish cooking

Potato -based flour is an important part of traditional Passover cooking, because religious teachings prohibit most of the grain food to eat during this period. It is often used to make dumplings and certain roast desserts and can also be added to broths and stew.

popularity as dough

Many chefs use flour as a dough or meat and fish coating, especially in deep frying. Potato particles tend to be faster than ordinary wheat flour and put readyThe product of a unique taste.

General notes for cooking

Many creative bakers like to keep this flour at hand to add something "extra" to a regular recipe. For example, potato bread is made of a combination of potato and wheat flour and has a distinctive sweet taste and usually also a very fluffy texture. Adding a little of this flour to cookies and cakes can also help improve their overall structure, giving them greater moisture and usually natural sweetness. These types of food are neither gluten -free nor kosher for Passover, but are often valued as tasty.

nutrition and health

Many retailers sell potato flour as a healthy food, most likely because it comes directly from the whole potato and is usually much more nutritious than processed wheat flour. However, health experts often point out that potatoes are carbohydrates. The body and they can break them on sugar relatively quickly, which makes them good for fast EN explosionsErgie, but not so useful in terms of permanent nutrition.

The same, flour has many redeemable properties. For example, it is high in many vitamins, including vitamin C and vitamin B6; It is also a good source of potassium, calcium and diet fiber and also contains protein.

Storage suggestions

potato flour should be stored in a cool and dry place from the light. Most chefs like to use it within six months of opening, but they don't really spoil it; It can be used almost indefinitely, but its taste and texture tend to disappear with time. It freezes well, but most experts recommend storing in airtight containers to prevent moisture from being built. If potato flour is moistened, even from moisture in the air, it can quickly turn into a flowing mess.