Potato Flour
Earthy potato flavor; a small component in flour blends.
7%
Protein
350%
Absorption
160g
Per Cup
12mo
Shelf Life Estimate
Absorption estimate
350% · 45–400% across the gluten-free flours hereThe absorption estimate is on the high side compared with the other flours here. Take your liquid amount from a recipe written for this flour. Compare flour estimates →
Binder Starting Estimates
Xanthan Gum
0.25 tsp / cup
Psyllium Husk
0.75 tsp / cup
Potato flour is different from potato starch. The blend limit here is 12.5% of the combined flour volume; the converter gives guidance rather than a calculated blend. Take amounts from a recipe written for potato flour.
When to Choose Potato Flour
Some flours work only as part of a blend. Where a swap estimate is available, you'll get an amount for the replacement flour, sometimes paired with rice flour. For amounts and proportions, use a recipe written for your flour.
Related flour options: Compare the related flours' flavor notes and recipe uses. To plan a replacement, use the Flour Converter and a recipe written for the flour you choose.
Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.
Recipe Uses
Compared with All-Purpose Wheat Flour
All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup
Storage
Store potato flour airtight in a cool, dry place. Rough shelf-life estimate: 12 months. Use your bag's date and storage directions when deciding whether to use it.
Certification
Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.
Conversion guidance for Potato
Where to Buy
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Check the specific package for gluten-free labeling and certification. A flour category is not a certification of the products below.
Quick Facts
- Category
- specialty
- Yeast baking
- No
- Density
- 160g / cup
- Shelf Life Estimate
- 12 months
Related Flour Profiles
Buckwheat Flour
Earthy and nutty. Buckwheat has a distinct flavor in pancakes and crackers.
Chickpea Flour
Earthy, beany flavor that suits savory baking.
Amaranth Flour
Nutty with a slightly peppery note.
Potato Starch
Neutral flavor; used as a starch component in bread blends.
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