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Potato Starch

$2.48 per 250g

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SKU: 401057
Product Info Expand
Crushed potatoes are washed to extract the starch, which is then dehydrated to produce this naturally gluten-free Potato Starch. It is different from potato flour, which contains the whole potato. With a mild flavour that doesn’t have any potato taste, this starch is a wonderful baking and cooking ingredient that can be used in place of corn starch. The smooth texture of potato starch makes it a great replacement for wheat flour or corn starch in many recipes where a ‘thickener’ is needed. Potato starch also improves the texture and adds moisture to baked dishes - great for gluten free baking. As it can be cooked at a higher temperature than corn starch and many flours it is perfect for batters.
Nutritional Info Expand
Serving Size

50g

Nutritional Information Per serve Per 100g
energy 692kJ 1384kJ
protein 0.5g 1.0g
fat total 0.5g 1.0g
fat saturated 0.5g 1.0g
carbohydrates 40.5g 81.0g
sugars 0.5g 1.0g
sodium 5mg 10.0mg
dietary fibre -
Ingredients and Allergens Expand
Ingredients

Potato Starch. Non GMO.

Allergens

This product contains sulphites*. This product may also contain traces of allergens. *Sulphur Dioxide (220) was used as a processing aid

Other Details Expand
Country of Origin

Denmark

Storage

Store in an air tight, light proof container in a cool, dry place, away from direct sunlight.

Shelf Life

Up to 3 years when stored as above. See Best Before date.

How to Use

Potato starch is especially popular in baking and is suitable in sweet or savoury cooking due to its subtle flavour. Potato starch is often included in potato bread and savoury pancake recipes, or is wonderful for making dumplings. Also popular in gluten free baking, where it is best combined with gluten free flours as it binds with the other ingredient and improves the structure and texture – with light and fluffy results. It is great in bread, muffins, cookies and cakes, and delicious crisp pie crusts. Potato starch is also perfect for dusting veggies, seafood or meat before cooking. As it can be fried at a high temperature it works beautifully for smooth, crunchy batters. Potato starch can be substituted 1:1 for flour or corn starch to thicken sauces, hotpots, pie fillings and soups. To avoid the potato starch from clumping, add gradually to sauces - mixing well.

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