Root Starches

Root starches are extracted from various root or tuber plants. Root starches differ from cereal starches in many ways, partly because they are lower in smaller amylose molecules and higher in amylopectin. While they are generally more expensive than cornstarch, they do not have a cereal flavor, have better clarity, and produce a softer gel. Potato starch, arrowroot (Maranta arundinacea), and tapioca are examples of root starches.