Potato flakes are a popular food ingredient that is dearest to almost all kitchens. An all-purpose food item, being a panacea to every type of cooking.
It is a highly versatile and flavorful ingredient that has become a hot favourite or a must-have thing in your pantry.
While substituting potato flakes, a couple of starches having similar properties and compositions are a good alternative.
You should substitute cornstarch with a 1:1 ratio to potato flakes, especially while making yeast recipes.
Having a closer taste to potato flakes, this ingredient can also be substituted for various recipes.
As starches are known as thickening envoys, potato starch is also the best substitute to thicken delicious soups and gravies.
A primary known ingredient in cooking is flour. Few flours hold similar properties as potato flakes. They do act like starch but also contain gluten.
Flours are also good thickeners, and hence rice flour can also be used as a substitute for recipes calling for a thick consistency.
To get the same texture and flavour as potato flakes, rice flour should be added double to the number of potato flakes.
You just need to add the flour in hot or cold water, stir properly to avoid lumps, and pour the mixture into your dish. It is also widely known for making a roux (using flour and fat to thicken sauces).
A gluten-free substitute for potato flakes is Tapioca flour. It is extracted from the roots of cassava vegetables and is also known as Sabudana flour. It is a hero of the thickening process as it can give you a much thicker consistency than potato starch.
Substitute Tapioca four in a 1:1 ratio compared to potato flakes. The flavour and other compositions are different from potato flakes but give a similar result.
This flour is much more ground and fine making it a suitable variant for fluffy and light thickening bread.