Going gluten-free is not easy given the wide range of glutinous products out there. Luckily, one dietary staple, potatoes, is gluten-free and can replace wheat in some baking applications since it can be made into flour. Potato flour can be used to add flavor to potato dishes. It is often mixed with other kinds of flour when baking breads and can also be used as a thickening agent for soups and sauces.
Things You'll Need
- 6 lbs.wild potatoes
- Large pot
- Hair sieve
- Slow oven
Grate 6 lbs. of mealy potatoes in a large pot of water. Stir well.
Pour out the water after six hours. Add fresh water. Stir the mixture well. Repeat this step every three to four hours throughout the day.
Pour out the water the next morning. Add two to three quarts of water.
Place a pan underneath a hair sieve. Turn the potatoes into the hair sieve.
Pour water over the sieve, washing the potato flour into the pan below.
Drain off the water once the flour has settled in the pan.
Spread the potato sediment on dishes.
Dry the potato sediment in a slow oven. Once dried out, sift the flour. Place the flour in bottles and cork or cover them tightly.
Tips & Warnings
- Potato flour is often confused with potato starch. They are not the same thing.
- "Modern cookery, for private families"; Eliza Acton
- "Easy Breadmaking for Special Diets"; Nicolette M. Dumke
- Potato Flour: Cooking Terms: RecipeTips.com
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