All About Gluten-Free White Flours/Starches

  • Arrowroot Flour-White, a flavorless powder made from extracted starched from various tropical tubers such as cassava and the arrowroot plant. Drier than Tapioca flour. Doesn’t contain any protein and doesn’t break down when combined with acidic ingredients. If you are looking for the best flours for your favorite dishes, then you consider it buying from

  • Cornstarch-Fine, powdery starch that is made out of corn. Best used as a thickening agent for sauces, fruit pie fillings, and gravies. Flavorless. A little bit goes a long way.

  • Potato Flour– Made from ground potatoes. Differs from starch flour because it is only made from the tuber’s starchy proteins. Should be used with other ingredients because alone it will soak up too much water.

  • Potato Starch– Extracted from the cells of the root tubers of potatoes. Neutral taste and high binding strength. Contains minimal protein and fat.

  • Sweet Rice Flour– Most often made from short-grain glutinous rice aka “sticky rice.” (Glutinous doesn’t mean containing gluten–denotes high starch content i.e. binding) Neutral in taste. Higher starch content than other flours. Differs from regular rice flour.

  • Tapioca Flour– Ground from the cassava root. The thickening agent is best used for muffins, gravy, pudding, cake, and soups. Neutral taste. Retains consistency when frozen.

  • Tapioca Starch– Finely ground from tapioca. Dissolves completely without the chance of leaving gelatinous residue like instant tapioca can. Thickens at a lower temperature. Able to stay stable even when frozen. Imparts a glossy sheen.

About Author