I have a focaccia recipe that calls for some potato flour. I have potato flakes. I have oat flour, semolina, whole wheat pastry flour, buckwheat flour & a/p. Is my best bet processing the flakes into 'flour' or using something else. According to the recipe the purpose is to soften the crumb.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)