NUTRITIONAL INFORMATION

Quantity: 100 g

% DV (*)

Energy value (kcal) 338 kcal

Carbohydrates (g) 84 g

Proteins (g) 0.1 g

Total fat (g) 0.1 g

Saturated fat (g) 0.1 g

Trans fat (g) 0.1 g

Dietary fiber (g) 0.1 g

Sodium (mg) 6 mg

Potato starch is a starch extracted from potatoes, widely used in cooking and in the food industry as a thickener, a substitute for wheat flour and to give lightness and softness to doughs. It is naturally gluten-free, which makes it ideal for restrictive diets such as celiac disease.

🥔 Main characteristics of potato starch:

Fine, white powder with no strong flavor or odor.

It has a high capacity to absorb liquids and form gels — ideal for giving creaminess and structure to foods.

Unlike potato flour (which contains fibers and part of the tuber), starch is almost purely starch.

🍽️ Common culinary uses:

Thickener for soups, creams, sauces and puddings.

Gluten-free pasta and bread: makes products lighter and softer.

Cakes, cookies and cheese bread: helps with elastic and light texture.

Crispy breading: replaces wheat flour for a thinner and drier crust.

Also used in confectionery to give lightness to fillings and delicate doughs.

✅ Advantages:

Gluten-free — great for celiac or low FODMAP diets.

Good for those looking for foods with a lighter or more elastic texture.

Replaces cornstarch in many recipes (with an even lighter texture in some cases).

⚠️ Usage tips:

Avoid cooking at very high temperatures or for too long, as this can break down the starch structure and take away its thickening function.

In gluten-free recipes, it is usually used in combination with other flours (such as rice, tapioca flour, almond flour or chickpea flour) for a better balance.