2 lb bag $7.80
25 lb sack $97.50
Potato flour offers all of the virtues of potatoes, because that’s exactly what it is: finely ground whole, dehydrated potatoes, skins and all. It tastes like potatoes, vaguely sweet. It has all the vitamins, minerals and fiber of whole potatoes. What it doesn’t have is gluten, and therein lies its newfound popularity, with so many people complaining of gluten sensitivity. It makes yummy gluten-free pancakes and waffles as well as moist cookies and quick-breads. For yeast bread recipes, potato flour can supplement, but not replace wheat flour, lest the consistency of the final product be too gummy. Thus potato bread won’t be gluten-free, but it will be delicious, with an appealingly moist texture, precisely because of potato flour’s tendency to absorb water. What’s more, potato bread is significantly more nutritious than ordinary old white bread, with twice the fiber and folate, five times the vitamin E and significantly more calcium, iron, magnesium and potassium. Like whole wheat flour, potato flour serves as a thickener for gravy and sauces, but with a lot more flavor. It also makes a marvelous coating for meat and fish headed for the deep fat fryer, because it crisps up much more quickly than wheat flour.
In the seven millennia that man has been eating potatoes, native to the Andes, potato flour is a relative novelty. One early effort to turn potatoes into flour played out in France, when wheat flour was scarce and expensive. One century later, potato flour became more common in Europe, largely for making potato bread less expensively than breads containing wheat flour exclusively. Bakers also discovered that the end product was tastier and had more textural appeal.
For the convenience of wholesale buyers, we offer our potato flour in bulk, in 25-pound sacks. Individual shoppers may prefer our 2-pound bags.