Potato Starch

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Neutral flavor; used as a starch component in bread blends.

Updated October 4, 2026 (UTC)

0.07%

Protein

55%

Absorption

168g

Per Cup

18mo

Shelf Life Estimate

Absorption estimate

55% · 45–400% across the gluten-free flours here

Lower estimate (45%)Higher estimate (400%)

This flour has a relatively low absorption estimate. For the liquid amount, start with a recipe that uses it. Compare flour estimates →

Binder Starting Estimates

Keep potato starch as part of a blend with other flours and a binder. The converter caps it at 20% of the combined flour volume and gives blend guidance; use a recipe written for those proportions.

When to Choose Potato Starch

Use this starch in a recipe that defines its share alongside other flours. The converter gives blend guidance for starches in place of a whole-flour replacement amount.

Role in blends: You'll find this starch in flour blends. Keep its share tied to your recipe's full blend when deciding how much to use.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Recipe Uses

BreadFlour Blends

Compared with All-Purpose Wheat Flour

Protein

0.07%-99%

Absorption

55%-35%

Density

168g/cup+34%

All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup

Storage

Keep potato starch cool and dry, following its package directions. Rough shelf-life estimate: 18 months. Use your bag's date and storage directions when deciding whether to use it.

Certification

Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.

Conversion guidance for Potato

Flour Converter Recipe Converter

Where to Buy

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Check the specific package for gluten-free labeling and certification. A flour category is not a certification of the products below.

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