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To put it simply, potato flour is made only from cooked, dried, and ground potatoes. However, despite the fact that potato flour resembles finely powdered potato flakes, the two goods are fundamentally dissimilar. True potato flour should only be used sparingly to stretch other flours because it makes a stickier product when liquid is added. Potato flour that is in the form of granules will pass through a 40 mesh (420 microns) screen, whereas fine flour will pass through an 80 mesh (177 microns) screen.
Both fine and granular potato flour work well as thickeners in gravies and sauces, as well as in breading for fried meals. They also help most baked items, such as biscuits, pancakes, breads, muffins, and cookies, to have a softer, moister texture.
Except for making gruel, never rehydrate potato flour on its own. Making mashed potatoes with potato flour is also not recommended. It functions best as an ingredient. When using a dehydrated product, always follow the manufacturer’s directions because rehydration requirements can change.
