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The 5 Best Substitutes for Potato Flakes

Potatoes are versatile vegetables that can be used in many different ways.

One way to use potatoes is to turn them into flakes.

Potato flakes can be used as a breakfast cereal, a thickener in soups and stews, or an additive in baking recipes.

You can even use potato flakes to make your potato chips.

There are many brands of potato flakes on the market, but not all of them are created equal.

Some brands use genetically modified potatoes, while others use preservatives and other artificial ingredients.

If you’re looking for a healthy and natural alternative to traditional potato flakes, a few options are available.

Here are five excellent alternatives to potato flakes: wheat flour, tapioca flour, rice flour, cornstarch, arrowroot, and other flours.

What are Potato Flakes?

what are potato flakes

One of the most important ingredients in many processed foods is potato flakes.

Potato flakes are made from potatoes that have been boiled, mashed, and then dehydrated.

They are a key ingredient in instant mashed potatoes, hash browns, and similar dishes.

Potato flakes are also used as a binding agent or filler in many processed types of meat, such as sausage and ground beef.

When mixed with water, they can help to bind together these ingredients and give the final product a more cohesive texture.

In addition to their use in food processing, potato flakes can also be used as a thickening agent in soups and stews or as a coating for fried foods.

They are often added to bread doughs to create a softer, fluffier texture.

When stored properly, potato flakes can last for up to a year.

However, they should be kept in a cool, dry place to avoid clumping together.

Potato flakes are generally made from white potatoes, though other varieties can also be used.

The most common type of white potato used is the Russet potato, which has a high starch content.

This variety is also known as the Idaho potato or the baking potato.

Other potatoes that can be used include red potatoes and Yukon Gold potatoes.

Each type of potato will give the final product a slightly different flavor and texture.

The 5 Best Substitutes for Potato Flakes

For those looking for a gluten-free or grain-free option, several substitutes can be used in place of potato flakes.

Here are five of the best substitutes for potato flakes: wheat flour, tapioca flour, rice flour, cornstarch, arrowroot, and other flours.

1. Wheat Flour

wheat flour

Wheat flour is the most common flour used in baking and is made from grinding wheat berries.

It has a slightly sweet taste and is perfect for use in cakes, cookies, and pies.

Wheat flour can also be used to thicken sauces and soups.

To substitute wheat flour for potato flakes, you will need to use less flour than if you were using all-purpose flour.

For every cup of wheat flour, you will need to use three-quarters of a cup of potato flakes.

You will also need to add an extra half teaspoon of baking powder for every cup of wheat flour used.

This is because wheat flour is heavier and will not rise as much as all-purpose flour.

For best results, sift the wheat flour before measuring it.

2. Tapioca Flour

tapioca flour

If you’re looking for a gluten-free option, tapioca flour is a good substitute for potato flakes.

This starchy flour is made from cassava root and has a slightly sweet flavor.

Tapioca flour is also very versatile – you can use it to thicken sauces or make pancakes.

When substituting tapioca flour for potato flakes, you must remember that it doesn’t have the same absorbent properties.

You may need to use less liquid when cooking with tapioca flour.

You should also add the flour gradually to ensure that your dish doesn’t end up too thick.

Once you’ve got the hang of tapioca flour, it’s a great gluten-free alternative to potato flakes.

3. Rice Flour

rice flour

Rice flour is a wonderful substitute for potato flakes for those suffering from gluten allergies.

Its simplicity follows the grain diet paleo, making it ideal for anybody following a.

It’s also ideal for people on the paleo diet.

Furthermore, since it’s based on a simple grain, it’s simple to come by and relatively inexpensive.

When baking with rice flour, you’ll need to use less than you would with wheat flour.

This is because rice flour is more absorbent than wheat flour.

In addition, you may need to add more liquid to your recipe.

Start by adding two tablespoons of liquid for every cup of rice flour.

If you’re new to baking with rice flour, start with a simple recipe like this one for gluten-free banana bread.

You can also use rice flour in pancakes, cookies, and cakes.

Just experiment with the rice flour to liquid ratio until you get the desired consistency.

4. Cornstarch


Compared to other types of flour, cornstarch is much finer and powdery.

It’s made from the endosperm of the corn kernel, which is the starchy center-left after the germ and husk are removed.

Cornstarch is a good thickener for sauces, gravies, pie fillings, puddings, and it can also be used as a coating for fried foods.

In terms of flavor, cornstarch is virtually flavorless, so that it won’t alter the taste of your dish.

When substituting cornstarch for potato flakes, you’ll need to use about half as much cornstarch as you would potato flakes.

One thing to keep in mind is that cornstarch can make sauces and gravies cloudy if not used correctly.

Be sure to whisk the cornstarch into a small amount of cold liquid before adding it to your hot sauce or gravy.

This will help prevent any lumps from forming.

5. Arrowroot Flour

arrowroot flour

This flour is made from the dried root of the Maranta arundinacea plant.

It’s a good source of resistant starch, linked to improved blood sugar control and colon health.

Arrowroot flour is similar in taste and texture to potato flour.

However, it doesn’t contain any gluten, making it a good choice for people with celiac disease or gluten sensitivity.

Arrowroot flour can be a thickener in soups, sauces, and puddings.

It’s also a good choice for baking, as it helps to create a light and fluffy texture.

When substituting arrowroot flour for potato flakes, you’ll need to use less, as it’s denser.

Start with a ratio of one-third arrowroot flour to two-thirds potato flakes.

You may also need to add additional liquid to your recipe.

Remember that arrowroot flour can have a slightly bitter taste when used in large quantities.

It’s best to use it sparingly and add other flavors to balance out the taste, such as spices or herbs.


So there you have it, a few of the best substitutes for potato flakes.

If you’re looking for a gluten-free option, arrowroot flour is good.

Otherwise, rice flour or tapioca flour are both good options.

Just be sure to adjust the ratio and add additional liquid as needed.

With a little trial and error, you’ll be able to find the perfect substitute for your needs.

Have you ever used potato flakes in a recipe? What did you think of the results? Let us know in the comments below.

Yield: 1 Serving

The 5 Best Substitutes for Potato Flakes

The 5 Best Substitutes for Potato Flakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Wheat Flour
  • Tapioca Flour
  • Rice Flour
  • Cornstarch
  • Arrowroot Flour


  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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