Shop > Bread > Ingredients > King Arthur Potato Flour - 16 oz.
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King Arthur Potato Flour - 16 oz.
item# 3026 $6.95
SAVE! Buy 2 or more and pay only $6.25 each
Ships to Canada.
Does your yeast bread come out crumbly and dry? Add potato flour to the dough for extra-moist, easily sliceable sandwich bread and soft, tender rolls.
- Potato flour, ground from peeled, dried potatoes, is invaluable to bakers looking for a moist yeast bread with excellent shelf life.
- The starch in potato flour attracts and holds water; 1/4 cup of potato flour per loaf – white, wheat, rye or whole-grain bread – will banish dry, crumbly loaves forever.
- 1-pound bag.
Reviews
05/21/2012
The potato flour definitely keeps the loaf fresh longer by not letting get dry and crumbly quite as fast . It also does not make the loaf any heavier. I stir it into some of the flour before adding the flour to the bread machine. I would recommend it, and I plan to continue using it.
05/06/2012
I use potato flour in all my dense breads so they aren't so dry and crumbly, such as whole wheat, and all the rye recipes. What a difference it makes and also the bread keeps longer.
04/15/2012
Keeps bread moist, gives body, but doesn't make bread too heavy. My husband wants light, "fluffy" bread - I want bread I can chew, not "whipped cardboard". Potato flour creates the perfect compromise for us: light but chewy, moist but not heavy.
04/15/2012
This is the best stuff. It makes all bread products moist and delicious. For the best cinnamon buns ever, use this in the golden roll recipe with extra sugar.
04/09/2012
I use this in any recipe that calls for mashed potato flakes in an equal weight (I measure ounces on all recipes that have it available). I make lots of rye breads and this flower is perfect for rye.
04/01/2012
With just two at home now, a loaf can take 4-5 days from first cutting to the heal. Adding the potato flour keeps the loaf moist and fresh so much longer!
04/01/2012
I use this for my soft sandwich breads and cheese rolls. With 1-2 tablespoon addition of it, my sandwich breads turn out to have a very moist, soft texture. Highly recommended.
04/01/2012
I'm not truly aware of the function of potato flour in bread making, but I see that the pain de mie made with it is superior in texture and taste. Making great pullman loaves now. Good bye Mrs. Bairds.
03/20/2012
KAF's Potato flour is the best to sauté up a pan of Italian chicken, by the way. Lightly coat the chicken breasts in egg wash, then Potato flour. Sauté in pan of butter w/sliced lemons & pine nuts. Best chicken you'll ever eat & I used it once because I had no other flour in the pantry at the time. WOW! Potato flour in my bread baking has improved that home made taste along with Semolina flour. Both gives all of our breads a unique taste that we've never experienced anywhere. Try in along with Seminole flour just one time and taste the difference. But, only use KAF Potato flour, there are no substitutions for all KAF Flour.
03/18/2012
I made sandwich bread with potato flour in it and it tasted sweet, moist, and slightly dense in texture. Reminded me of the Hawaiian Sweet Rolls. Added a very good flavor to my baking.
