4

votes

Potato flour bread?

Answered on August 19, 2014
Created February 13, 2013 at 2:23 AM

Has anyone tried this before or have any good recipes for it?

I have such a negative stigma with non traditional food wannabee recipes. I used to be a raw food vegan and my sister taught me how to make vegan pizza using flax seeds as the crust and cashews as the cheese then dehydrating it all. Ever since I went paleo I've subconsciously prided myself and yummy whole satisfying foods ( a big steak is the first thing that comes to mind). Recently though I've considered the convenience of a hamburger as a nice n easy meal. I'm at a place where I can consume some grains ( though I feel almost hypocritical since I don't advise grains to anyone) and then thought, hey I wonder if I could make buns out of potato bread? That would be cool. So I looked it up, and potato flour definitely does exist, but I can't find any recipes that use potato flour exclusively yet. I'm very interested in the idea of making these paleo friendly burgers for convenient school lunches and would appreciate any constructive feedback. Thanks :)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 14, 2013
at 02:54 PM

@Intensity is key Stephen - I did some googling, and there's two camps it seems. Most people believe it's the same exact thing. However, some "flour" is simply starch + other stuff. Theoretically, dried mashed potatoes "potato buds" could be considered potato flour, I suppose. However, if it's in a bag, in the "flour section" of the grocery store, it's almost certainly 100% potato starch (maybe 99% pure starch, with possibly skins, too).

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 14, 2013
at 01:21 PM

Are you sure? I read potato flour includes the skins, and bob sells them packaged labelled and looking different.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 11:20 PM

Sadly I downed these all too fast... no pictures.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 10:45 PM

Ok, I broke down and made a batch of these rolls tonight for dinner. They ended up just as lumpy as these appear to be. I subbed coconut mana and a little almond meal for the coconut flour. Tossed in a dry Italian herb blend and these were delicious! Made 4 and ended up eating all of them with a salad and a pile of pulled pork bbq... Also picked up a little cheddar at the store, round 2 this weekend: Red Lobster's cheddar biscuits!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 02:09 PM

They remind me of Red Lobster's cheddar biscuits in appearance. Oh geez, now I want some...

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 01:13 PM

Nice! I gotta try these out sometime.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 01:09 PM

Another point of reference for these guys: http://thedomesticman.com/2012/10/30/brazilian-cheese-buns-pao-de-queijo/

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 01:07 PM

You'll probably have to experiment a bit. Tapioca and potato flours are fairly interchangeable. The coconut flour though... I'd probably substitute almond butter for the almond flour and some of the olive oil. If I wasn't out of ground beef right now, I'd make these this weekend and report back. Heck, I still might try them for giggles sake.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 12:50 PM

It looks like these are made from tapioca and coconut flour; could I make these using potato starch instead?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 12:20 PM

This is my own port of a traditional recipe with tapioca starch and wheat. I tried a few times, and sometimes tapioca starch wasn't available, so I know potato starch works. The parmesan is key as 100% goat cheese made them too smooth (un-roll like). If you do the sausage stuffed ones, err on <1oz each, and make it more of an oblong shape, instead of a sphere - the sphere of meat sometimes sinks through the dough while cooking. Lean sausage or even any lean seasoned ground meat might work best - normal sausage produces a lot of oil; not bad, just you don't want them softening sitting in that.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 12:10 PM

Wow, you deserve bonus points for this. Did you use a paleo site to find this recipe or did you make it up on your own? I can't wait to try the breakfast sausage melts. But seriously, thankyou, I couldn't find any recipes like this on google, and I have mad google-fu abilities.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 12:07 PM

Potato flour *is* potato starch - same thing. I don't "cut" it with anything when I use it, especially not corn starch. You have to add dairy, but I wouldn't consider that "cutting it."

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 11:59 AM

Or potato starch?

C23148e16a4dd05351d1902a69097d65

(753)

on February 13, 2013
at 04:50 AM

that looks delicious.

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6 Answers

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4
Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 03:09 AM

Yup. I use potato starch or tapioca starch to make rolls when I have company over. Always a big hit. Here's my favorite recipe. Possibly my favorite faileo thing I make. And yes, I have used this with burgers! But they are starchy like rolls, not soft like buns.

Starchy, Cheesy Rolls (pan de cassava/yuca)

12 to 16 rolls

  • 2 cups (+1/4cup of so extra) of cassava/yucca starch/flour (potato starch works, too)
  • 8 tbsp unsalted butter, cut into a few slices or cubes, not cold/hard - prefer Kerrygold
  • 2 eggs
  • 4 oz goat cheese
  • 6 oz parmesan (grated)
  • 3/4 tsp baking soda
  • 1/4-1/2 tsp salt (to taste)

(I've made this with ~8oz goat cheese and no parmesan -- it turned out smoother, but less "roll like".)

Add 2 cups flour/starch to bowl. Stir in baking soda and salt. Add in eggs, butter, and cheeses. Mix and kneed with hand. Keep mixing. Squish it between fingers. The mixture may be tacky, but it should not be very sticky. If it is, add a dash (tbsp or so) of more flour, and mix again. Repeat if necessary. When you can roll it into a large ball without it sticking, it's done.

Let mixture rest for a short while (~15 minutes). Preferably room temp or colder (fridge).

Preheat oven to 325-350.

(Optionally) add thin layer of butter to baking sheet. You probably won't need it.

Break apart dough and roll into balls. Should make 12 to 16. Place on baking sheet.

Baking 15-20 minutes. Remove when rolls should be begin to break open and brown. Let cool on sheet or on rack.

Enjoy.

Bonus points: make 16 of them, and stuff each with about 1 ounce of loose sausage. Bake slightly hotter (375) and longer (20-25 minutes). Make it without sausage the first time, so you have an idea of what you're dealing with. Tastes like the most ridiculous "breakfast sandwich" you would have ever eaten in the SADdest of SAD days.

potato-flour-bread?

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 12:10 PM

Wow, you deserve bonus points for this. Did you use a paleo site to find this recipe or did you make it up on your own? I can't wait to try the breakfast sausage melts. But seriously, thankyou, I couldn't find any recipes like this on google, and I have mad google-fu abilities.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 01:09 PM

Another point of reference for these guys: http://thedomesticman.com/2012/10/30/brazilian-cheese-buns-pao-de-queijo/

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 12:20 PM

This is my own port of a traditional recipe with tapioca starch and wheat. I tried a few times, and sometimes tapioca starch wasn't available, so I know potato starch works. The parmesan is key as 100% goat cheese made them too smooth (un-roll like). If you do the sausage stuffed ones, err on <1oz each, and make it more of an oblong shape, instead of a sphere - the sphere of meat sometimes sinks through the dough while cooking. Lean sausage or even any lean seasoned ground meat might work best - normal sausage produces a lot of oil; not bad, just you don't want them softening sitting in that.

C23148e16a4dd05351d1902a69097d65

(753)

on February 13, 2013
at 04:50 AM

that looks delicious.

1
32c01e01ba02cc2651c7ad0f882dedcb

on April 07, 2013
at 03:30 AM

Potato starch is starch only made from potato peels. Potato flour is made from the whole potato. Potato flour makes baked goods very dense and moist. It is NOT a substitute for potato STARCH. Potato FLOUR is used as a thickener in gravies and sauces. Don't cook them using high heat. It does strange things to the flour.

Use potato flour only in tiny amount in baking. For good results in baking, use potato STARCH.

TWO DIFFERENT PRODUCTS!

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 12:35 PM

I ran across a recipe for a potato starch pizza crust while perusing Chowstalker.com yesterday. And in that blog post there was a link to potato starch rolls used for burger buns. They did use coconut flour in the buns, but I think there's probably a substitute for that. They look crusty and rustic, a bit more like a biscuit, might give them a try myself.

Picture for drooling:

potato-flour-bread?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 01:07 PM

You'll probably have to experiment a bit. Tapioca and potato flours are fairly interchangeable. The coconut flour though... I'd probably substitute almond butter for the almond flour and some of the olive oil. If I wasn't out of ground beef right now, I'd make these this weekend and report back. Heck, I still might try them for giggles sake.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 01:13 PM

Nice! I gotta try these out sometime.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 12:50 PM

It looks like these are made from tapioca and coconut flour; could I make these using potato starch instead?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 11:20 PM

Sadly I downed these all too fast... no pictures.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 10:45 PM

Ok, I broke down and made a batch of these rolls tonight for dinner. They ended up just as lumpy as these appear to be. I subbed coconut mana and a little almond meal for the coconut flour. Tossed in a dry Italian herb blend and these were delicious! Made 4 and ended up eating all of them with a salad and a pile of pulled pork bbq... Also picked up a little cheddar at the store, round 2 this weekend: Red Lobster's cheddar biscuits!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 02:09 PM

They remind me of Red Lobster's cheddar biscuits in appearance. Oh geez, now I want some...

1
19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on February 13, 2013
at 05:10 AM

You can't use it alone. Like above, need substantial cutting with tapioca or cornstarch.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 13, 2013
at 12:07 PM

Potato flour *is* potato starch - same thing. I don't "cut" it with anything when I use it, especially not corn starch. You have to add dairy, but I wouldn't consider that "cutting it."

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 14, 2013
at 01:21 PM

Are you sure? I read potato flour includes the skins, and bob sells them packaged labelled and looking different.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on February 13, 2013
at 11:59 AM

Or potato starch?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 14, 2013
at 02:54 PM

@Intensity is key Stephen - I did some googling, and there's two camps it seems. Most people believe it's the same exact thing. However, some "flour" is simply starch + other stuff. Theoretically, dried mashed potatoes "potato buds" could be considered potato flour, I suppose. However, if it's in a bag, in the "flour section" of the grocery store, it's almost certainly 100% potato starch (maybe 99% pure starch, with possibly skins, too).

0
68655ec9711d207d69a63ebf96b37573

on April 07, 2013
at 08:03 AM

Tattie scones are a flatbread, made from potato and (wheat) flour. You can easily replace the wheat flour with something gluten-free

Not made from potato flour but still made from potato. And delicious. Of course you have to eat them friend with Lorne (square) sausage, eggs, canned tomato, bacon (and ideally re-fried haggis, but that has oats in)

There are lots of gluten-free flours available that work for bread, including amaranth, rice, tapioca, corn, quinoa. NONE of them are paleo though

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 13, 2013
at 12:37 PM

double post;.......

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