I've googled and looked through my GF cook books and cannot find the answer to a substitute for potato flour. I gave up using potato starch when I went paleo without a problem. However, the cookies I make specify potato flour, no substitutions. I'm thinking of substituting sorghum. There are grains that are "red" on my MRT chart and that narrows the list of acceptable substitutes.
Thanks,
Sheila W
Potato Flour
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Sheila
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Potato Flour
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
Hi Sheila,
I don't claim to know my way around a kitchen, but I've seen suggestions for using corn starch, rice starch, arrowroot, and even tapioca starch in place of potato starch. It may depend on the recipe (IOW, what you are making). Sorghum starch is similar to corn starch, so it would probably also work in most places where corn starch is suitable.
Hopefully someone who actually knows something about cooking will be able to confirm or refute these suggestions.
Tex
I don't claim to know my way around a kitchen, but I've seen suggestions for using corn starch, rice starch, arrowroot, and even tapioca starch in place of potato starch. It may depend on the recipe (IOW, what you are making). Sorghum starch is similar to corn starch, so it would probably also work in most places where corn starch is suitable.
Hopefully someone who actually knows something about cooking will be able to confirm or refute these suggestions.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Sheila
- Rockhopper Penguin
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- Joined: Wed May 18, 2011 5:10 am
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Your response is similar to info I found via Google but, unfortunately, isn't helpful. Potato flour and potato starch are very different substances and are not interchangeable. I need to find a "flour" to substitute for potato flour. The only starch I can tolerate is arrowroot and that hasn't been a problem.
Thanks anyway, Tex.
Sheila W
Thanks anyway, Tex.
Sheila W
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
Oh! I'm sorry, you mentioned both in your post, so for some reason I concluded that you were looking for a potato starch substitute. My bad. 
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Sheila,
I think Sorghum flour sounds like a good one to try. I bought a bag a while back, but have not yet used it so I would be curious to know how it turns out for you if you decide to try it. Other ideas would be Amaranth or Tapioca flours. I seem to do OK with garbanzo and fava bean flours (they are part of my Bob' Red Mill bread mix), but since they are legumes, you probably don't want to use them? How about the various nut flours?
Love,
Kari
I think Sorghum flour sounds like a good one to try. I bought a bag a while back, but have not yet used it so I would be curious to know how it turns out for you if you decide to try it. Other ideas would be Amaranth or Tapioca flours. I seem to do OK with garbanzo and fava bean flours (they are part of my Bob' Red Mill bread mix), but since they are legumes, you probably don't want to use them? How about the various nut flours?
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
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Sheila
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- Posts: 1150
- Joined: Wed May 18, 2011 5:10 am
- Location: Palm Beach Gardens, Fl
Hi Kari, I am thinking of trying sorghum. Amaranth is red (MRT) as is tapioca. Apparently, flours have different properties, weights, rates of absorption etc. I have read a bit about it and have substituted flour (sorghum for amaranth) in my bread recipe. Potato flour is apparently a totally different problem and not easy to substitute and still get the results you want. I'm avoiding beans, unfortunately.
I bought Karen Robertson's book, "Cooking Gluten Free". I had a question about one of her recipes, e-mailed her, and got a great response. She uses quite a bit of potato flour and may be able to help me. I'm trying to avoid throwing out a whole batch of cookies that I've ruined with a bad substitution. I've done it before, more than once, and hate the wasted effort and food.
If I do find the answer, I'll post it. Thanks for helping.
Sheila W
I bought Karen Robertson's book, "Cooking Gluten Free". I had a question about one of her recipes, e-mailed her, and got a great response. She uses quite a bit of potato flour and may be able to help me. I'm trying to avoid throwing out a whole batch of cookies that I've ruined with a bad substitution. I've done it before, more than once, and hate the wasted effort and food.
If I do find the answer, I'll post it. Thanks for helping.
Sheila W
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein