potato flour substitutes

3 substitutes · avg score 5.6 · Fine, pale flour made from whole, dried, ground potatoes, with a mild potato flavor and strong water-binding capacity. Used as a gluten-free flour and thickener in breads, cakes, noodles, gravies, and soups, adding moisture and tenderness.

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quick swaps (averaged across uses)

01

All-Purpose Flour

6.7
1 cup : 5/8 cup

Starchy and dense; use 3/4 cup AP flour per cup potato flour, loses moisture-binding power

02

Rice Flour

5.0
1 cup : 1 cup

GF swap, less moisture absorption

03

Cornstarch

5.0
1/2 cup : 1 cup

As thickener only; use half

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