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Description
This granular potato flour is derived from sound, peeled, and trimmed Idaho potatoes. It is creamy-white with a natural potato flavour and odour.
Potato flour is often confused with Potato Starch; Potato Flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only. Potato Flour is higher in nutritional value than starch. Plus it’s rich in vitamins, minerals, protein, and fibre, making it a healthier, gluten-free alternative to wheat flour.
This naturally gluten-free flour is the perfect addition to sweet or savoury baking or bread recipes. Potato flour’s ability to absorb moisture is its strength: Add a small amount to yeast bread to help retain the freshness of the bread.
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Ingredients
Potatoes.
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Directions
Potato Flour attracts and holds water. Experiment by adding a teaspoon or more to your baked foods to add moisture and a soft crumb.
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Uses
This unique flour can be used in sweet and savoury dishes. Here are some ideas to help you get started:
- Use it as a thickener in soups, sauces, and gravies
- Add it to homemade meatballs, hamburgers, vegetable burgers, or fish patties to help bind ingredients together while adding moisture to the mix
- Add it to your favourite bread recipe for a potato flavour and soft texture
- Use it to make light and airy coffee cakes and muffins
- Use it in sweet or savoury waffle and pancake recipes
- Use it as a breading for a golden and crunchy crust -
Storage
Product should be kept in cool, dry conditions (temperature below 15˚C and less than 65% humidity). High storage temperatures will cause potato flour to brown and take on off-odours and flavours due to aldehyde formation. Optimum shelf life should be 10 months when stored under proper conditions.
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Nutrition
Nutrition Facts Per 2½ tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 24 g - Fibre 2 g 7% Sugars 0 g 0% Sugar Alcohol - - Protein 3 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 450 mg 10% Calcium 10 mg 1% Iron 0.4 mg 2%
| SKU | Unit Size |
|---|---|
| 21211 | 6 x 400 g |
| 21213 | 5 kg BULK |
| 21215 | 22.7 kg RM |
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Description
-
Ingredients
-
Directions
-
Uses
-
Nutrition
-
Storage
-
This granular potato flour is derived from sound, peeled, and trimmed Idaho potatoes. It is creamy-white with a natural potato flavour and odour.
Potato flour is often confused with Potato Starch; Potato Flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only. Potato Flour is higher in nutritional value than starch. Plus it’s rich in vitamins, minerals, protein, and fibre, making it a healthier, gluten-free alternative to wheat flour.
This naturally gluten-free flour is the perfect addition to sweet or savoury baking or bread recipes. Potato flour’s ability to absorb moisture is its strength: Add a small amount to yeast bread to help retain the freshness of the bread.
-
Potatoes.
-
Potato Flour attracts and holds water. Experiment by adding a teaspoon or more to your baked foods to add moisture and a soft crumb.
-
This unique flour can be used in sweet and savoury dishes. Here are some ideas to help you get started:
- Use it as a thickener in soups, sauces, and gravies
- Add it to homemade meatballs, hamburgers, vegetable burgers, or fish patties to help bind ingredients together while adding moisture to the mix
- Add it to your favourite bread recipe for a potato flavour and soft texture
- Use it to make light and airy coffee cakes and muffins
- Use it in sweet or savoury waffle and pancake recipes
- Use it as a breading for a golden and crunchy crust -
Nutrition Facts Per 2½ tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 24 g - Fibre 2 g 7% Sugars 0 g 0% Sugar Alcohol - - Protein 3 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 450 mg 10% Calcium 10 mg 1% Iron 0.4 mg 2% -
Product should be kept in cool, dry conditions (temperature below 15˚C and less than 65% humidity). High storage temperatures will cause potato flour to brown and take on off-odours and flavours due to aldehyde formation. Optimum shelf life should be 10 months when stored under proper conditions.