Potato Flour

This forum contains recipes and information on special cooking techniques that are beneficial to anyone trying to control the symptoms of gluten sensitivity, celiac disease, microscopic colitis, or any other inflammatory bowel disease. All of the recipes listed here are free of gluten, dairy products, and soy. Many are also free of eggs, yeast, and/or corn.

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starfire
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Potato Flour

Post by starfire »

Don't know if anybody is interested in this but I rather liked the article. Possibly because I have been using potato flour to thicken things.

http://www.alamoceliac.org/actipspotatoflour.html
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tex
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Post by tex »

That's a good article. We need to remember to move this thread to Dee's Kitchen, within a few days, before we lose track of it.

Thanks.

Love,
Tex
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Kari
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Post by Kari »

Hi Shirley,

Interesting article - thanks for posting it. I grew up with "potato pancakes", for which I'm sure they used potato flour. I was quite fond of them, and am now inspired to do some research to see if I can come up with a good recipe.

Love,
Kari
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GF-aka Oma
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Potato flour

Post by GF-aka Oma »

I have used it and quite like it~ have had to experiment because of mikes cancer
Oma-aka-herb lady
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Deb
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Post by Deb »

Good information. Thanks, Shirley!
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Gloria
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Post by Gloria »

Kari,

I used potato flour in place of eggs for a binder when I made potato pancakes. They tasted fine.

Gloria
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starfire
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Post by starfire »

Kari or Gloria... I'd be interested in a good receipe for potato pancakes if someone posted one in the kitchen. :)

Oma... It was good to see a post from you. I think of you a lot.

Love, Shirley
When the eagles are silent, the parrots begin to jabber"
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Dee
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Post by Dee »

Shirley,
I use leftover mashed potatoes, an egg, some garlic powder or fresh chopped garlic, onion powder or fresh chopped onion, a little potato starch, mix all ingredients together and form potato patties.
Add some oil & earth balance DF/SF margarine in a skillet that has been preheated, add the patties and brown well on both sides. They don't take long to make at all.

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Dee
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coryhub
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Post by coryhub »

Shirley-
Thanks for the useful article. I use potatoe flour in my bread maker. I've seen potatoe starch and wondered what the difference was. I will stick with the flour. It said that the flour soaks up fluids more readily so I will tweak my recipe a little.
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Brenda
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Post by Brenda »

Informative article. It clarified some things I'd been wondering about.

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starfire
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Post by starfire »

Thanks Dee,
Can you believe I've never made potato pancakes. Going to give it a try. I love potatoes most any way they are made.

Love, Shirley
When the eagles are silent, the parrots begin to jabber"
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hoosier1
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Post by hoosier1 »

Shirley,

A local Italian restaurant has potato flour pasta. It is very good and I am completely non-reactive to it. It is on their gluten free menu. So this has merit IMO.

Rich
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