Considerations

• Potato flour is gluten-free. As stated in the International Journal of Food Science and Technology, potato flour holds more water when used for baking bread, which means that bread will not dry out as quickly as when made with wheat flour. Potato flour is a denser flour than wheat flour. This means you need to use a little less of it when baking.

Substitution

• If your recipe calls for 1 cup of wheat flour, substitute it with 5/8 cups potato flour. You do not necessarily have to add more yeast to your recipe or knead it more as you are only substituting a portion of the flour in the recipe with potato flour.

Storage

• If you plan to bake regularly with potato flour, keep in mind that potato flour does not keep as well as wheat flour, so do not buy it in bulk as it can, according to King Arthur Flour, attract and hold water. Store in an airtight container, or store in airtight bags in your freezer.