Potato flour is made from whole peeled potatoes that are cooked, dried, and ground into a fine powder. It is a versatile ingredient widely used in gluten-free baking, offering a unique texture and flavor that enhances various recipes. Unlike potato starch, which is more refined and often used for thickening, potato flour retains more of the potatos nutrients and fiber, making it a healthier choice.

In gluten-free baking, potato flour acts as a binding agent, helping to improve the structure of baked goods. It provides moisture, structure, and a soft texture, making it an excellent addition to breads, muffins, pancakes, and cakes. When combined with other gluten-free flours, such as almond or rice flour, it can help achieve a better rise and crumb.