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Potato Starch
Solanum tuberosum starch
Low FODMAP
Gluten Free
Vegan
White powdery potato starch

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 2 tablespoons (30g)

Safe Serving Size: Up to 4 tablespoons (60g)

Active Compounds: Resistant starch, amylose, amylopectin

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Generally well-tolerated

Specific symptoms: Minimal to no digestive symptoms when consumed in recommended portions

Typical reaction time frame: Usually within 0-4 hours if any reaction occurs

Individual variation: Most people tolerate it well, but some may be sensitive to larger amounts

Safe Alternatives

Tapioca starch

Tapioca starch

Arrowroot flour

Arrowroot flour

Corn starch

Corn starch

Substitution ratio: 1:1 substitution in most recipes

Processing Effects

Heating increases digestibility

Cooling after cooking can increase resistant starch content

Stacking Considerations

Avoid combining with:

  • sweet potatoes
  • white potatoes
  • cassava flour

Safe complementary foods: Can be safely combined with most low FODMAP foods

Reintroduction Guidelines
  1. Start with 1 tablespoon (15g) in cooked dishes
  2. If well tolerated, increase to 2 tablespoons (30g)
  3. Monitor for any digestive symptoms for 24-48 hours

Signs of success: No digestive discomfort, normal bowel movements

Hidden Sources

Common products containing garlic:

  • Gluten-free baked goods
  • Thickened sauces
  • Processed snacks
  • Ready-made soups

Alternative names: Modified potato starch, Potato flour, E1404, Solanum tuberosum starch

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Individual starch tolerance
  • Cooking method used
  • Total portion size

Tip: Start with small portions and increase gradually while monitoring symptoms