Ground from the white endosperm at the heart of a kernel of corn. A common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.

Corn Starch

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Last of the major by-products of peas but is different than pea flour or pea protein. Peas contain 40% starch, the native starch form is a white powder that is neutral in taste and color with exceptionally high amylose content and gel strength Our starch is a non-GMO, non-allergenic/gluten-free ingredient.

Pea Starch

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Extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Often appears in gluten-free recipes as a thickener instead of flour.

Potato Starch

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Also known as tapioca flour, is a starchy white flour that is slightly sweet in flavor. Tapioca starch is a popular, gluten-free flour made from the starch extracted from the South American cassava plant. Best known for the thick, chewy texture it lends to gluten-free baked goods but also works well as an allergy friendly thickener for sauces, soups, puddings, and stews.

Tapioca Starch

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A processed substance made from the endosperm of wheat grain. The endosperm is the protective barrier for the embryo (also known as the germ) of the wheat grain. Wheat starch is made by “washing” the wheat grain to remove the bran and germ of the wheat grain. Commonly used as a texturizer or thickener

Wheat Starch

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