Skip to main content Scroll Top

Potato Flour

🥥

Potato Flour (also: Dehydrated potato flour | Whole potato powder) — Distinct potato flavour. Very absorbent; small amounts go a long way.

Absorbency5/5
Binding3/5
Lightness2/5
Low cross-contact risk

Category: Root, Tuber & Fruit Flours · Allergens: None

Primary use: Baking (moisture retention), binding, thickening

Is it safe for coeliacs?

Naturally gluten-free. Distinct from potato starch — whole potato dried and milled. NOT interchangeable.

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

In the kitchen

Distinct potato flavour. Very absorbent; small amounts go a long way. Best for: Baking (moisture retention), binding, thickening.

If you don’t have it

Potato starch (neutral thickening)

Source: HTGF flour database · evidence tier B · last reviewed June 2026.