Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Also known as potato starch, this flour is ground from cooked, dried potatoes. It is gluten-free and consists mostly of starch with a little protein. Though it is rarely used in bread making, it is sometimes used to create a moist crumb in baked goods or to thicken soups, stews, gravies, and sauces.