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.

FLOUR Certified Organic Potato



    Sarah O'Reilly

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