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Potato starch focaccia served
Soft and spongy potato starch flatbread

Potato starch focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Using potato starch (sometimes called potato flour) in dough completely changes the texture. As it contains no gluten, the typical bread structure doesn't form; instead, we get a crumblier, denser, but extremely soft crumb. This recipe is a technical challenge and curiosity: how starch behaves with water and heat (setting rather than gelatinising like wheat), creating a gluten-free alternative to the classic.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 8 servings
🔥 Calories 200 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking tray
  • Baking parchment (important!)

Instructions

1 ✓

Preheat the oven to 180°C. Mix the potato starch, baking powder, salt, and sugar.

Tip: Starch tends to clump, sieve it!
2 ✓

Add the water and oil, mix until smooth.

Tip: The texture will differ from wheat dough; it's more like a thick batter.
3 ✓

Pour into a tray lined with baking parchment (this sticks a lot!).

Tip: Parchment paper is mandatory, otherwise you'll never get it out of the tray.
4 ✓

Bake for 20-25 minutes until set and the top begins to crack.

Tip: This won't brown like wheat flour because there is less protein (lack of Maillard reaction).

Recipe FAQ

Why was the dough runny when raw?
The mixture of starch and water (non-Newtonian fluid) can be strange. Don't worry, it sets under heat.

Ingredients

  • 400 g Potato Starch
  • 1 pack Baking powder
  • 300 ml Lukewarm water
  • 30 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Sugar