Goodness Potato Flour 500g

Use in a flour mix, naturally low in gluten

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Our Price £1.54 Due 15th Feb 2010 Email me when in stock   You will shortly receive an email allowing you to confirm this action.

Product Details

Potato starch flour is made by grinding potatoes to a pulp then removing the fibre. When dried, as it's name suggests, this potato starch/flour is mainly starch with a little protein. It is naturally gluten free, the flour can be used as a thickening agent or used to substitute wheat flour as is popular for Jewish recipe preparations during Passover when grains are not eaten.

Usage

Use in bread, pancakes, waffles or as a thickener

Ingredients

Made from potato starch

Nutritional Information

per 100g:
1580kj/380kcal, Protein 0.1g, Carbohydrate 98g , Fat 0.1g.

Cautions

May contain peanuts and traces of nuts.

Recipe

Ginger and orange cake - gluten, dairy and egg free. Ingredients: 1 egg or an egg replacer 115g/4oz potato flour 55g/2oz rice flour 55g/2oz ground almonds 15ml/1 tbsp sunflower oil 55g/2oz banana juice of 1 orange made up to 170ml/6fl oz with water. (Note for those using egg replacer you may need a little extra water). 5ml/tsp grated orange rind 5ml/tsp ground ginger 20ml/1/2 level dsp gluten free baking powder 85g/3oz sultanas (optional) or crystallised ginger Mix everything except the sultanas or ginger together in a food processor until smooth and well mixed. Alternatively, beat the egg in a bowl and add the remaining ingredients slowly one at a time, beating well with a wooden spoon, just like my gran used to do. She made amazingly light cakes, but I don’t have the patience. Add the sultanas or ginger. Place the mixture in a small greased loaf tin bake in the centre of the oven at 400F/200C/Gas mark 6 for approximately 30 minutes or golden brown and firm to the touch. Remove from tin and cool. Keep in a covered container in the fridge and eat within 3 days or freeze in slices.

Gluten Free/Casein Free Diet

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