Flour Has Been Recalled in 3 States

If you’ve ever tried potato bread, you know that soft texture and slightly nuanced flavor that can make a sandwich an experience…and a creamy, pillowy dish like gnocchi, made from a blend of potatoes and flour? Fuggetaboudit.

But with 2024 national data showing how food allergies have steadily risen in recent years—and with a recent series of recalls for undeclared ingredients—bakers and chefs may want to practice more caution than ever with their ingredients. A new FDA announcement reveals cause for concern for individuals with one specific food allergy.

On Monday, February 24, the U.S. Food and Drug Administration (FDA) announced a recall for Idaho Pacific Fine Potato Flour, listed as a Class II recall, which the FDA defines as involving a product “that may cause temporary or medically reversible adverse health effects.”

The FDA also reports the recall was originally carried out starting January 18, noting why: “Potato flour was recalled due to undeclared milk (between 13ppm and 17ppm).” The “ppm” stands for “parts per million.”

The FDA specifies a recall on 317 total bags, which were reportedly distributed in three states: Illinois, Michigan, and Oregon. It’s not clear whether the ingredient was used in food outside those states, but the 50-pound unit size suggests this was a wholesale item that may have been sold into food service establishments. The manufacturing company is listed as Idaho Pacific Corporation of Ririe, ID, whose website says they are “a family of potato dehydration companies spanning North America.”

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Identifying product details on Idaho Pacific Fine Potato Flour are said to include the following:

• Product #20501
• Packaged in multi-walled Kraft bag
• Net Weight of 50 lbs. (pounds)
• No UPC code
• Lot Sizes, Bag Codes, and Expiration Dates:
  • Lot 241108, Bag Codes 000203 to 000283, Best By Date 5/8/2026
  • Lot 241109, Bag Codes 000216 to 000332, Best By Date 5/9/2026
  • Lot 241111, Bag Codes 000375 to 000520, Best By Date 5/11/2026

Milk allergies are listed as one of the most common food allergies in the U.S., according to the Cleveland Clinic, and are particularly prevalent in children under the age of 16. A milk allergy is different than lactose intolerance, as lactose intolerance is a digestive condition and not an immune system response. Some food allergies can have serious or even fatal consequences.

Our sibling site, Taste of Home, explains that potato flour can be used as a gluten-free option for breading or thickening certain recipes. It is also noted as providing a desired texture in some baked good recipes, though it often used in small amounts and not as a sole flour substitute.

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