Potato flour

LivLovLrn
LivLovLrn Posts: 580 Member
edited September 30 in Food and Nutrition
Has anyone had experience working with potato flour? I tried making dough last night, and while it was edible, it was hard to work with and a very odd texture; like like like....I don't know what to compare it to. Like one of those erasers that is almost see through? Kind of rubbery, spongy, elasticy....

Replies

  • Monica_has_a_goal
    Monica_has_a_goal Posts: 694 Member
    I haven't but now I think I'll pass.. lol... Thanks for the heads up~! :tongue:
  • Mathisfun
    Mathisfun Posts: 104 Member
    Potato flour as well as some other types of flour (rice and almond) are gluten free. They have a different texture and taste than regular flour. Did you use xanthan gum to help hold the mixture together?
  • mursey
    mursey Posts: 191 Member
    I haven't tried potato flour but I have tried almond meal, coconut flour, several gluten-free flour mixes that were a combo of many types of flours .. . I try to bake gluten free when I bake (that isn't often because I am low-carb). I do use xanthan gum now, my friend who's husband is gluten senstitive told me about it. She likes to use spelt flour, but not a white processed spelt, a special kind she gets at a co-op, I guess spelt can be darker and not processed. Xanthan gum looks expensive but you only need a tiny bit to make dough rise properly or thicken sauces. It's a powder (at least the kind I got) and I got it at Whole Foods near the gluten-free flours in the baking aisle.

    I make cupccakes gluten free, and people say they are more dense, more like a muffin. I say who cares? They taste good, they don't have nasty gluten, and I ice them with homemade cream cheese icing so they're good enough. Good luck!
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