An essential product for those who cannot tolerate wheat-based foods. A type of flour produced from cooked, dried, and ground potatoes. When added in small quantities to ordinary baked goods, it produces a softer crumb. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls. It is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.