0.07%
Protein
55%
Absorption
168g
Per Cup
18mo
Shelf Life
Water absorption
55% · 45–400% across gluten-free floursDrier than most gluten-free flours — you may need slightly less liquid. See the full spectrum →
Binding Agents
Adds lightness and moisture. Best used at 15-20% of flour blend.
When to Choose Potato Starch
Pure starches are blend components, not primary flours. On their own, starches produce dense, gluey, or gummy results. They need a base grain flour (rice, sorghum, oat) to provide structure and flavor. In a well-formulated gluten-free blend, starch content typically runs 20–40% of total flour weight.
Role in blends: Starches contribute lightness (offsetting the density of grain flours), tenderness, and browning. Higher starch percentage = lighter, more tender crumb. Lower = more structure and chew.
Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.
Best For
How it compares to All-Purpose Flour
Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup
Storage
cool dry place. Approximately 18 months shelf life.
Certification
FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).
Convert a recipe with Potato
Where to Buy
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Quick Facts
- Category
- starch
- Works with Yeast
- No
- Density
- 168g / cup
- Shelf Life
- 18 months
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One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.