How can I substitute potato flour for wheat flour in a recipe?

Question

My friend and I will be making a wheat-free recipe in a couple of days based on a recipe that's usually made with wheat. I don't mind a little experimenting, but since I've never used potato flour before, it would be helpful to have a little advice on how to use it in place of wheat.

Answer 1

It's pretty much the same except that the gluten will be a bit different (and the taste). Be careful not to overwork the flour or you'll have sticky results. Also, you will need to add about 1/2 again as much wet ingredients.

Answer 2

If you are using the potatoe flour for thickening, no problem, just substitute. If you are planning to bake where gluten( the protein in wheat that gives bread its shape) is used for the structure of the baked product, you need a flour that has some.Generally a mixture of grains is used to achieve the best results.If it is gluten that you are trying to avoid check on which grain flours are gluten free.

Answer 3

wheat contains two proteins which when water is added and the product is kneaded form gluten. The purpose of gluten in a baked product is to form a structure for trapping gasses, provide elasticity and malleability and give the desired tactile sensations i.e chewiness.
If you need structure what are you going to use ? No other grains even come close. If you really want to get creative; try folding in a soft peak egg white foam . This should provide enough protein structure.

Answer 4

Potato flour is similar to corn flour (maizena)
If you have a box of maizena take your instructions from there...