Potato Flour
Potato flour weighs 160g per cup and is made from whole dried potatoes. Do not confuse it with potato starch — they behave differently. Potato flour absorbs a large amount of water and adds moisture and density to breads. Use it sparingly: replacing more than 25% of wheat flour with potato flour makes baked goods gummy. A tablespoon or two in bread dough helps it stay soft longer. Store in a cool, dry place for up to a year.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.