Here’s a better way to eat your vegetables.

Potato flour, ground from peeled, dried potatoes, is a clever, simple way for bakers to create a moist yeast bread (with excellent shelf life). The starch in potatoes attracts and holds water, and helps to increase the moisture content in baked goods.

Potato flour, when combined with all-purpose, bread, or whole wheat flour, makes yeast dough easier to shape and handle. It’s a natural thickener for soups and stews, and adding a small amount to gluten-free recipes gives them a more tender crumb.

We love to use it in waffle recipes for a softer, more delicate result, but it’s ideal for everything from dinner rolls to pancakes.