Sweet Potato Flour

FDA Compliant

mildly sweet, earthy; soft, tender crumb; use at 25% maximum of blend

Protein

100%

Absorption

112g

Per Cup

12mo

Shelf Life

Water absorption

100% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier 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

Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup. High starch content; best used at 25% or less of total flour blend. Not ideal as sole flour in yeast breads.

When to Choose Sweet 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

PancakesMuffinsQuick BreadsCookies

How it compares to All-Purpose Flour

Protein

5%-51%

Absorption

100%+18%

Density

112g/cup-10%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Storage

airtight container, cool dry place; highly moisture-absorbent. Approximately 12 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

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Where to Buy

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