3 King Arthur French Vanilla Gourmet Filled Scone Kit  
  Adding...  
  View cart               Close

Home | About | Contact
800.827.6836 | Norwich, Vermont

shopping cart  
0 items in cart | checkout

Shop > King Arthur Potato Flour - 16 oz.

King Arthur Potato Flour - 16 oz.

item# 3026 $5.95

Quantity add to cart

average of 4 reviews average rating

read all reviews write a review

Crumbly, dry bread? Try potato flour

  • Potato flour is ground from whole, dried potatoes.
  • Invaluable to bakers looking for a moist yeast bread with excellent shelf life.
  • The potato starch attracts and holds water
  • One-quarter cup of potato flour per loaf—white, wheat, rye or whole-grain—will banish dry, crumbly bread forever.
  • Store cool & dry; freeze for extended shelf life.
  • Available in a 1-pound bag.
SAVE! Buy 2 bags and pay only $5.25 each!

WHY TO BUY: Bread becomes crumbly and dry for two reasons: either you added too much flour when kneading, or it dries out too quickly. Starch bonds with water and holds it; potato flour, which is nearly 100% starch, is VERY good at keeping the moisture in your bread, where it belongs. The result? Moist, tender bread that holds together when you slice it.

 Nutritional information Nutritional information

Reviews

Page:   1  
*****

10/14/2009

Nancy Connor from KY

I called the King Arthur bakers, with questions on why my Cornell bread recipe--everything would turn out so dry and I had to get to the bottom of this...I followed advice and added KA potato flour, and, in addition to using the special dry milk from KA, I made a braided loaf and a pan of cinnamon rolls...what a difference, my breads using the nutritious Cornell recipe are no longer bone-dry...I think that the flavor has actually improved.

*****

08/15/2009

Jennifer from Columbus, OH

This makes my breads smooth - easy to slice and even.

*****

05/04/2009

SVmagz from Nation's Capitol

Used this for the first time last night in combination with the dried milk. The rolls & loaf turned out moist, fluffy & tender! Fantastic products producing a noticeable difference in my baking!

*****

02/06/2009

Katherine from Essex Junction, VT

I consider this absolutely essential for baking sandwich-quality bread at home. It gives the bread that wonderful soft, "springy" texture that's perfect for PBJ's or egg salad sandwiches. Without it, my bread always turned out rough and with a poor texture.

Page:   1