Several types of baking formulas can use potato flour including potato breads, rolls, cookies, dumplings, cakes and other desserts.1,2 Breads and rolls made with wheat flour partially substituted with potato flour show the following properties:
1.A characteristic potato flavor.
2.Lighter and moister baked goods.
3.A larger loaf volume.
4.A lighter and fluffier texture.
When working with potato flour the following considerations should be taken into account:
1.For baked goods in general, substitute up to 25% of wheat flour with potato flour for optimal results.
2.For yeast leavened products, substitute up to 15% of wheat flour with potato flour for optimal results.
3.Higher concentrations of potato flour causes doughs to develop a gummy consistency.
4.For gluten-free products, use potato flour in addition to other gluten-free flours such as rice flour.