The world of baking is becoming dominated by potato flour. If you frequently use the internet, you've probably seen a rise in the amount of recipes calling for this flour. Potato flour is a need if you're creating gluten-free bread or treats
Making potato flour is simple, and it works well in place of tapioca starch, cornstarch, and wheat flour (all-purpose flour). Its versatility and lack of gluten make potato flour popular. In a variety of recipes, many people swap out wheat flour with potato flour while making bread and cakes. Additionally, it is utilised to thicken sauces, soups, and other foods. For instance, potato flour can be relied upon if you need a decent tip to thicken your baked beans. Let's begin learning how to make potato flour at home right away.
Several recipes that call for potatoes use this flour because of its distinctive potato flavour. Because it retains more moisture than regular flour, it is better because the dough is easier to work with. The fact that you can produce this ingredient at home is another fantastic feature. How simple it is to manufacture your own potato flour will surprise you!
It takes only 5 simple steps to create potato flour at home. Getting enough potatoes to produce flour is your first task to complete. Approximately 2.8 cups of powder is generated from 1 pound of potatoes. The size of potatoes varies, therefore this is only an approximate estimate. Additionally, avoid wasting too much time and effort selecting the potatoes with the finest appearance. They all eventually end up in the food processor. If you're buying potatoes for this use, don't worry about appearance. Just be certain to purchase ones that haven't been damaged. You can proceed without any further issues.
Step 1: Check for indications that your potatoes have gone rotten before anything else. Rinse the potatoes to remove any dirt or debris if there is none. Cut them into cubes after that. This simple technique makes food cook more quickly and consistently. Use a high-quality vegetable chopper for quicker results if you don't want to cut it manually. Rinse them again to remove some of the starch. Last but not least, add them to a big saucepan of boiling water.
Step 2: Make sure your potatoes are cooked through. For 12 to 15 minutes, simmer small cubes until they are soft.
Step 3: Make a paste out of the potato cubes. To save time, you can either use a food processor. Or just a regular potato masher or chopper—there isn't much of a difference in this task between food processors and choppers. Even though this step is not required, it is advantageous. Making the powder will be challenging if you dehydrate your potatoes while they are still in a cube shape.
Step 4: Making potato flour requires the next step, which is crucial. This phase requires the use of a dehydrator. Don't be concerned if you lack one. It may be made without a dehydrator using the instructions below. However, it is a wise decision to buy one if you believe you will need one in the future. There are numerous uses for dehydrators, and they eventually pay for themselves. The mashed potatoes should be equally distributed when loaded to allow for thorough drying. Then, set the dehydrator's temperature to 120 degrees Fahrenheit. In between 12 and 20 hours, let the potatoes dry out. You're right; that's a lot of time. Making potato flour is simple but time-consuming. You're ready to proceed when the mashed potatoes have solidified into a disc.
Step 5: Smash off chunks of your mash once it has completely dried up, then add them to a small blender. You can use a food processor if you don't have a blender. The flour won't be as fine though. The texture of the potato powder might not matter much, depending on your recipe.
Sun drying is an excellent way to dehydrate the potatoes if you don't have a dehydrator. Alternately, it may take some time to dehydrate your potatoes in the microwave. It is, nonetheless, a very successful strategy. Every microwave has a varied level of heat and strength, so it's also a process of trial and error.
Store your potato flour away from direct sunlight in a dry, cool environment. If stored properly, refined flour can last up to a year in the cupboard. If your home isn't always cool but you'd still like to keep your flour for longer, put it in the freezer.