an ultrafine, gluten-free flour made from cooked dried potatoes, used for baking or as a thickener
Potato flour is also produced in many countries, with slices of cleaned potatoes being dried, ground, and sieved.
Then at five o'clock there was an issue of black bread made mostly from potato flour.
Sift the potato flour, wheat flour, and cream of tartar three times, and then fold into the mixture.
To one quart of liquid take two ounces of Groult's potato flour.
Add the grated lemon rind and juice, stir in the potato flour, and finally fold in the whites of the eggs, beaten very light.
Add yolks beaten separately; fold in corn starch and potato flour sifted together; add vanilla.
The bread is black, sour, and hard, with a large proportion of potato flour in it.
potato flour or mashed potato can be used to extend the wheat, it being possible to work in almost 50 per cent.
Stiffen with potato flour as in other fruit puddings—a tablespoonful to a quart of the purée—and mould and serve in the same way.
Articles of delicate colour and texture can often be dry-cleaned with potato flour, powdered French chalk, or powdered magnesia.
When almost completed, add gradually a small quantity of potato flour and a little water.