A recipe calls for Potato Flour but all I can find is Potato Starch.
Any chance the starch can sub for the flour?
(The recipe also includes normal wheat flour, if that makes a difference…)
On further research, it appears not. The recipe (which I don’t have direct access to at the moment or I’d just post it) is for some kind of “refrigerator roll” (whatever that means) and so I take it it’s a baked product, and I gather that potato starch and potato flour can not be intersubstituted if you’re baking.
Health food stores often carry exotic flours.
If you can’t find potato flour locally, you might want to buy it on line.
Just don’t do as I did. I made potato bread using potato flour instead of bread flour. My first clue should have been that p. flour was only sold in such small quantities. :smack: The result was… not good.