• Differences between flour and potato starch
• Benefits of flour and potato starch
• Which strength should I choose?

There is a common misconception that flour and potato starch are the same product. However, there are some differences between them – primarily, they are characterized by a different production process that affects the final appearance, consistency, and taste of this product. For convenience, potato flour is often referred to as starch in Poland (and vice versa).

Unfortunately, they're not the same food. The product most commonly found in stores is potato starch. It's worth paying attention to when grocery shopping – here's why:

Differences between flour and potato starch

Potato flour is made from boiled whole potatoes. They are evaporated and ground together with the skin. Potato starch, on the other hand, is obtained from potato tubers. Fresh, washed potatoes are crushed, and the starch is washed out. The final product takes the form of a loose, matte white powder. Potato flour is looser, darker, slightly heavier, and has a more intense flavor, while starch is characterized by a whiter color and a characteristic crunching sound when pressed with the fingers.

Benefits of flour and potato starch

The main advantage of flour and potato starch is that they can be used in a gluten-free diet. Flour for baking cakes and starch for thickening sauces and soups are already inseparable ingredients in many kitchens. Potato starch contains vitamins C and B6. It has rising and thickening properties, which is why it is often used in making jellies, puddings, pasta, and cakes.

It's important to note that potato starch doesn't alter the flavor or color of dishes thickened with it. Potato flour makes cakes fluffier and more tender. These products are a natural alternative to children's cosmetics. They are used, among other things, to soothe skin irritations or sunburn. It is often used to make a natural face mask. Jelly made from potato starch, in turn, supports the treatment of digestive disorders—it can relieve diarrhea and stomach pain.

Which strength should I choose?

Many people wonder which is better: flour or potato starch? However, these types of products cannot be distinguished in this regard. It is worth remembering that starch can be used in a gluten-free diet ; it is very often used to change the consistency of soups or sauces. Unfortunately, due to improper transport and storage on store shelves, potato starch in paper bags can mix with flour from gluten-containing cereals. In this situation, when buying potato starch in the supermarket, one cannot be sure whether gluten has gotten into the package.

It's always important to remember that the only guarantee of a completely gluten-free product is the presence of the relevant certificate. Therefore, store guarantees should be viewed with a certain degree of suspicion. Even well-protected products in airtight packaging and certified organic ingredients according to EU standards do not in any way prove the absence of gluten.

It's worth looking for products of this type that bear the Eco Leaf label, which guarantees high-quality origins. When choosing flour or starch, read the contents and pay attention to the packaging. Potato starch doesn't require special storage conditions, but damaged packaging or stains should always be a warning sign. One thing is certain, however, that flour or potato starch is used in every kitchen, perfect for making sauces, as well as household cosmetics—or even laundry starch.