Flour comes in all sports of variations, from wheat to rice.
ThisWeek staffers answer the question: Is potato flour underrated?
Andrew King: I'm not sure we live in a world where potato flour is rated in any way.
Scott Hummel: It must be. I've never heard of it until you asked. But just when I thought flour couldn't be any emptier a carb than it already was ...
Sarah Sole: I don't know enough about flour to answer this question.
Dennis Laycock: Is that something you use in cooking? Because I don't really do that.
Lisa Proctor: When I Google it, everything tells me how to substitute for it in recipes. I would go with yes.
Nate Ellis: I think it's rated pretty appropriately.
Abby Armbruster: Yes. Potato bread and donuts made with potato flour are so good.
Neil Thompson: Can it be underrated if I wasn't aware of its existence until this question?
Lee Cochran: I've never had it and doubt I ever will so I really don't know. Fifty percent more carbs than regular flour? Wow. Not what the doctor would recommend.