Potato Starch 800g
Discover the exceptional thickening power and versatility of our Premium Potato Starch. Extracted from high-quality potatoes, this fine, pure white powder is a gluten-free kitchen essential that outperforms many other thickeners. Unlike wheat flour, potato starch creates beautifully clear, glossy sauces without altering flavour, and delivers an incredibly light, crispy texture to fried foods.
A must-have for gluten-free baking and cooking, our potato starch acts as a powerful binding agent, creates tender baked goods, and is your go-to for achieving professional-quality results in both sweet and savoury dishes.
Why Choose Our Potato Starch?
Powerful Gluten-Free Thickener: Twice as effective as wheat flour – use half the amount for perfect results.
Creates Clear, Glossy Sauces: Ideal for fruit pies, stir-fry sauces, and gravies where you want brilliant clarity.
Ultra-Crispy Coatings: The secret to incredibly light, crispy fried chicken, fish, and tempura.
Essential for Gluten-Free Baking: Prevents crumbliness and adds lightness to gluten-free flour blends.
Neutral Taste: Won't impart any starchy or floury flavour to your delicate dishes.
Popular Ways to Use Potato Starch:
Sauce & Gravy Thickener: Creates lump-free, glossy sauces that stay stable.
Crispy Frying: Perfect for dusting proteins before frying or making tempura batter.
Desserts & Puddings: Thickens fruit pies and custards without cloudiness.
Soup Thickener: Adds body to clear soups and broths.
Important Note: Potato starch thickens at a lower temperature than cornflour and can break down if overcooked. Always add at the end of cooking and avoid boiling.
Store in a cool, dry place in an airtight container.
Information
Recipe for Potato starch
Crispy Potato Starch Fried Chicken (Gluten-Free, Extra Crunchy!)
(Serves 4)
Ingredients:
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4 chicken thighs or wings (skin-on)
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½ cup potato starch
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2 tbsp rice flour (or cornstarch, for extra crisp)
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1 tsp garlic powder
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
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1 egg, beaten (or buttermilk for extra tenderness)
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Oil for frying (vegetable or peanut oil)
Instructions:
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Dry mix – In a bowl, combine potato starch, rice flour, garlic powder, paprika, salt, and pepper.
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Coat chicken – Dip chicken in beaten egg, then dredge in the starch mix, pressing firmly for a thick crust.
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Rest – Let coated chicken sit for 5 mins (helps coating stick better).
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Fry – Heat oil to 350°F (175°C). Fry chicken in batches for 10–12 mins until golden and internal temp hits 165°F (74°C).
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Drain & serve – Place on a wire rack to keep crispy. Serve with spicy mayo or honey drizzle!
Why Potato Starch?
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Lighter crisp than wheat flour (no gluten!).
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Super crunchy (starch fries up shatteringly crisp).
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Great for gluten-free recipes (works in gravies, too!).
Other Uses for Potato Starch:
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Gravy thickener – Mix 1 tbsp starch + 2 tbsp cold water, stir into hot broth.
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Fluffy pancakes – Replace 25% of flour with potato starch.
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Chewy mochi – Key ingredient in Japanese desserts.
Perfect for fried foods, baking, or sauces—potato starch is a kitchen powerhouse!
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