Potatoes are a versatile vegetable used in various forms around the globe. One popular use is the extraction of flour for cooking purposes. There are two types of flours derived from potatoes: potato flour and potato starch flour. Many people are confused about the differences between these two flours and may use them interchangeably in recipes, which can alter the taste, texture, and nutritional value of the dish. Although both flours come from the same source, there are several distinctions between them.
Potato Flour
Potato flour is made by cooking, drying, and finely grinding whole potatoes. It has a rich potato flavor and is commonly used in bread and pancakes. Additionally, it can serve as a thickening agent for soups and gravies. Potato flour is popular among those with celiac disease as it is gluten-free, and it is also used by Jewish people during Passover when grains are prohibited. It is essential to store potato flour in a dry place because it can become clumpy and messy when exposed to moisture.
Potato Starch
Potato starch is the starch extracted from potatoes. It is found in the cells of the potato tubers, and to obtain it, potatoes are crushed to release the starch grains. The starch is then dried and transformed into a powdery form called potato starch flour. Potato starch has a bland taste due to the removal of the potato skins during the extraction process. It is used in various recipes in the kitchen.
The process of extracting starch from potatoes involves peeling, washing, and rasping the potatoes, followed by further refinement. Since the starch is derived from uncooked potatoes, it does not absorb water easily. Potato starch flour is a light, white-colored powder that can be used to thicken soups and gravies or combined with other flours in baking.
Key Takeaways
- Potato flour is made from cooked and dried whole potatoes, while potato starch is obtained by peeling and crushing raw potatoes.
- Potato starch does not absorb water easily, whereas potato flour absorbs more water due to its dehydration process.
- Potato flour has a stronger potato flavor than potato starch, which has a bland taste.
