Creative cooks always keep some potato flour on hand. Used as a thickener for soups, sauces and stews, and in combination with other flours, potato flour improves the flavour and texture of cakes and cookies by increasing the moisture content and providing baked goods with natural sweetness. It is obtained by cooking white-fleshed potatoes, which are then dried and ground. It can be mixed with maize, tapioca, or wheat for use in custards and blancmanges, or to make soft, fluffy and deliciously tasty doughnuts. This gluten-free flour is a suitable ingredient for batters when cooking meat or fish. Due to its ability to seal flavour inside a crisp coating, potato flour is practical for deep-frying. It acts well as a binding agent in meatballs, vegetable patties and sausages. It is high in vitamin B6, potassium and calcium. If you’re craving some serious home-cooked soul food, why not try gnocchi with potato flour, flavoured with nutmeg, served with melted butter and a sprinkle of basil and Parmesan cheese!

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