7%
Protein
350%
Absorption
160g
Per Cup
12mo
Shelf Life
Water absorption
350% · 45–400% across gluten-free floursThirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →
Binding Agents
Xanthan Gum
0.25 tsp / cup
Psyllium Husk
0.75 tsp / cup
VERY HIGH ABSORPTION; absorbs 6-7x more water than potato starch. Use only 1-2 tbsp per cup of flour blend. Not interchangeable with potato starch.
When to Choose Potato Flour
Specialty gluten-free flours typically work best as a partial component in a blend (15–30% of total flour) rather than as the primary flour. Their distinctive nutritional profiles, flavors, or functional properties are assets at moderate amounts but can overpower texture and taste at higher percentages.
Common alternatives: For more neutral-flavored results, sorghum flour or oat flour are generally more versatile substitutes. For recipes where this flour’s flavor is a feature (earthy, nutty, or robust notes), it can be used at higher percentages.
Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.
Best For
How it compares to All-Purpose Flour
Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup
Storage
cool dry place, airtight container. Approximately 12 months shelf life.
Certification
FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).
Convert a recipe with Potato
Where to Buy
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Quick Facts
- Category
- specialty
- Works with Yeast
- No
- Density
- 160g / cup
- Shelf Life
- 12 months
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One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.