GLOSSARY · ROOT & TUBER FLOURS
Potato Flour
EN Potato Flour · DE Kartoffelmehl · IT Farina di Patate
CATEGORY=Root, Tuber & Fruit FloursBINDING=3/5CROSS-CONTACT=Low cross-contact riskPRIMARY USE=Baking (moisture retention), binding, thickening
Potato Flour (also: Dehydrated potato flour | Whole potato powder) — Distinct potato flavour. Very absorbent; small amounts go a long way.
✓ GF STATUS
Naturally gluten-free. Distinct from potato starch — whole potato dried and milled. NOT interchangeable.
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.
RELATED
EVIDENCE LEDGER
Safety frameCODEX / AOECS
Entry updated2026-06-11
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