Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4)

by Bob's Red Mill

Product Features

• Case of four 24-ounce packages (96 total ounces)
• Made from 100% all-natural potatoes
• A good source of protein and fiber
• Useful in gluten-free baking; excellent thickener for soups and gravies
• Packaged in Milwaukie, Oregon

Product Description

About the Brand

Bob Moore's secret to life may just be "work hard and keep it simple." Living this philosophy, Bob literally puts his nose to the grindstone every day. Bob's Red Mill Natural Foods is an Oregon-based company that utilizes simple, old-world technology to mill hundreds of all-natural whole grain products.

Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."

"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."

Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.

Product Description

Ground from 100% dehydrated whole potatoes, our all-natural potato flour is perfect for thickening sauces, soups, and gravies. A teaspoon or so added to your baked goods lends a most crumb, so it is especially useful in gluten-free baking. Gluten Free: Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten-free. You can see our quality. All natural.

Product Details

• Shipping Weight: 6.2 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B000ED9LPS
• UPC: 039978003126
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #7,549 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #90 in Grocery & Gourmet Food > Cooking & Baking Supplies > Flours & Meals

Customer Reviews

Most Helpful Customer Reviews

13 of 14 people found the following review helpful:

5.0 out of 5 stars Great flour for gluten-free cooking!, November 1, 2007

By 

mslocs (SLC, UT USA) - See all my reviews

This review is from: Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4) (Grocery)

I have previously purchased smaller bags of Bob's Red Mill Potato Flour from specialty health food stores. I was pleased to find this item available in larger 24-ounce bags, and in a lot of 4 bags! I have found that this is a great flour for gluten free baking and cooking. I mix it in a 1:1 ratio with rice flour and substitute the mix for wheat flour in many recipes. I can finally make decent cookies and other items with this flour! Bob's Red Mill products are high quality, and this potato flour was no exception. It arrived fresh, with a great flavor.

6 of 7 people found the following review helpful:

5.0 out of 5 stars So good, I don't want to tell you about it!, September 17, 2010

By 

Once in a while - See all my reviews

Amazon Verified Purchase

This review is from: Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4) (Grocery)

I'm reluctant to share all the recipes of things we're using Bob's Red Mill potato flour for. Why? Because they're so good, once people try them, it might start selling out!

Oh, what the heck. You talked me into it. I'll share a couple of them anyway.

For delicious gluten/grain-free chicken nuggets:

Start with a pound of skinless, boneless chicken, cut into nugget-sized pieces. We use dark meat, because it comes out moister and more flavorful. Pat the pieces with a paper towel to remove excess moisture.

Next, combine the following in a quart-size Zip Lock bag. You can adjust the seasonings to your own taste, of course:

1/4 cup plus 1 tbsp Bob's Red Mill potato flour
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp white or black pepper
1/2 tsp dried parsley flakes, crushed to powder

Put half the chicken pieces in the bag, zip it closed and toss gently to coat the chicken. Remove the chicken pieces, shaking off the excess coating back into the bag, and cook them in a little oil in a nonstick skillet over medium-low heat.

It's important to cook over medium-low heat like that, because potato flour can scorch. Using tongs or a fork, turn the pieces occasionally until lightly browned and cooked through. Repeat with the remaining chicken pieces.

Once you try chicken made with potato flour like this, you may never want chicken made with wheat flour again. :)

For a quick and easy, dairy-free, gluten-free, tapioca-like pudding -- yes, pudding:

Bring 1-and-a-half cups of water to a boil in a small saucepan. Add a pinch of salt and 1/4 tsp baking soda to the water. (The baking soda will neutralize the potato "tang" of potato flour.) Add a generous dash of vanilla extract.

In a small bowl, use a fork to stir together a quarter cup plus 2 tbsps of white sugar, and a quarter cup plus 1 tbsp of Bob's Red Mill potato flour.

Remove the saucepan from the heat (this is important -- you don't want the thickening mixture to boil and spatter on you). Gradually pour the dry ingredients from the bowl into the hot water, stirring the water with a fork to mix while you do. The mixture will thicken instantly.

(No matter how much you stir, there will be some lumps. So if you don't like lumps, either don't bother with this recipe, or take an extra step of pushing the mixture through a sieve.)

Allow the pudding to cool. We usually hasten that process by placing the saucepan in a sink half filled with cold water.

We also use potato flour as an extender for wheat-free meat loaf, and as an extender and coating for chicken-fried steak. (Cook in a skillet with a little oil over medium low heat so the potato flour doesn't scorch.)

We also ---

Okay, I'm not going to tell you any more. I've said too much already. Now don't go buying up all my Bob's Red Mill potato flour!

4 of 5 people found the following review helpful:

3.0 out of 5 stars A little disappointing, but good for potato items, July 8, 2008

By 

Pixie Power! "... flitting around here and th... (... the garden ...) - See all my reviews

Amazon Verified Purchase

This review is from: Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4) (Grocery)

I have tried a variety of ways to bake with this flour. All breads come out dense, but that is the same with many flour alternatives. But, outside of that, this is less tasty than using potato flakes and grinding them to a powder. And, my potato flake bread came out fluffier than my potato flour bread as well.

But, this is easier to deal with, and for time consuming tasks, it is worthwhile.