Potato starch is the starch extracted from white potatoes. The cells of the tubers of the potato plant contain starch grains known as leucoplasts. To extract the starch, the potatoes are crushed which releases the grains from the destroyed cells. The starch is then washed and dried to powder. Potato starch differs from potato powder which is made from cooked, dried and ground potatoes.
Potato starch contains very little fat and protein and moderate amounts of phosphorus.
Potato starch is traditionally used as a thickener, water binder and anti caking agent, and can be used in puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings.
Facts about Potato Starch:
Potato starch differs from potato flour in the part of the potato it comes from and also in its uses. Whilst potato flour is produced from the whole potato, potato starch comes only from the starch component of the potato. Potato flour is used in gluten free baking, whilst potato starch is used mostly as a thickener or binder in sauces and pies.
Potato starch is high in B6, an important factor in adrenal gland function and dopamine production. Potato starch is a good source of potassium, phosphorus, manganese and magnesium as well as resistant starch, essential fuel for our beneficial gut flora.
GMO and Gluten free
100% Potato starch
Country of Origin
Product of Germany
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