Potato flour

Potato flour is made from whole potatoes that are cooked, dried, and ground into a fine, dense powder, distinct from potato starch which is extracted starch only. It is used in small amounts in bread and roll recipes to add moisture and a tender crumb, as a thickener for soups, stews and gravies, or as a gluten-free binder in pancake and baked goods recipes. Its flavor is mild and faintly earthy, and because it absorbs liquid readily, recipes typically call for it in small proportions mixed with other flours rather than as a full substitute.

Store potato flour in an airtight container in a cool, dry pantry to keep moisture out, since it can clump if exposed to humidity. Per 100 grams it provides 357 calories and stands out for fiber and potassium, each at 21% of the daily value, along with 6.9 grams of protein. Carbohydrate is high at 83.1 grams per 100 grams, consistent with its starchy origin, while fat is negligible at 0.34 grams, so it functions in the kitchen as a starchy thickener or gluten-free binder rather than a standalone food.