Best Places to Buy Cooking Starch in the UK: A Shopper’s Guide

Why cooking starch should be in your pantry

If you bake, cook, or love a glossy sauce, cooking starch is one of those quiet kitchen heroes you’ll wonder how you lived without. Starches like cornflour, potato starch, tapioca, and arrowroot thicken sauces, crisp up batter, lighten gluten-free cakes, and even rescue a runny gravy. Think of starch as the backstage crew of your recipes — invisible when it’s perfect, but indispensable when you need a show-stopping finish.

Common types of cooking starch and what they do

Not all starches behave the same. Each brings a different texture, clarity, or crispiness to a dish. Below I break down the main players so you can pick the right one for the job.

Cornflour (cornstarch)

Cornflour is the go-to thickener for many home cooks. Use roughly 1 tablespoon of cornflour mixed with 2 tablespoons of cold water to thicken about 1 cup of liquid. It gives a glossy finish and sets quickly as it cools, which makes it ideal for pies, sauces, and custards. Keep in mind it doesn’t hold up well under prolonged simmering or freezing.

Potato starch

Potato starch creates a silky, glossy finish and stands up to higher temperatures than cornflour. It’s a great choice for soups and stews because it tolerates brief boiling and gives a thicker mouthfeel. A rough rule is 1 tablespoon potato starch per 1 cup of liquid, mixed with cold water first. It’s especially useful in gluten-free baking to add moisture without gumminess.

Tapioca starch (tapioca flour)

Tapioca is the secret to springy, chewy textures — perfect for pies and fruit fillings where you want clarity and stretch. Use 1 tablespoon per cup of liquid; it’s brilliant for frozen desserts because it keeps its structure after thawing. Tapioca also works wonderfully in batters for extra crispness.

Arrowroot

Arrowroot makes translucent, glossy sauces and is often used for delicate dishes. It’s neutral in taste and dissolves easily in cold liquids. Use it in a similar ratio to cornflour, but avoid prolonged high heat, which can break down the starch. It’s an excellent choice for finishing a pan sauce or dressing since it doesn’t cloud the liquid.

Rice starch

Rice starch is a lighter thickener popular in Asian cooking and some pastry applications. It offers a smooth, non-gummy texture and is useful in baby food or clear sauces. You’ll typically use slightly more rice starch than cornflour to achieve the same thickness.

Where to buy cooking starch in the UK

Shopper’s tip: you’ll find different brands and pack sizes across UK stores, so I’ll walk through the most popular retailers and what to expect from each. Whether you want budget bulk packs or premium specialty flours, these stores cover the spectrum.

Tesco

Tesco is a reliable place to pick up cornflour, potato starch, and occasional specialty starches. Their own-brand options are wallet-friendly and commonly available in 8 to 16 ounce packs, while larger supermarkets carry branded packs up to 2 pounds. Tesco’s online search makes it easy to compare prices per ounce if you’re watching your budget.

Sainsbury’s

Sainsbury’s often stocks a good range of basic starches, including cornflour, potato starch, and sometimes tapioca. Their house brands tend to be consistent quality and reasonably priced. You can usually find single-serve sachets for small jobs or larger jars for regular bakers.

ASDA

ASDA tends to offer strong value, especially if you’re buying bigger quantities. Look for family packs priced per ounce to see the best bargains. ASDA’s shelves often include well-known brands and some gluten-free blends, making it a good stop for bulk shopping.

Morrisons

Morrisons provides a balanced mix of budget and branded starches. They frequently stock arrowroot and tapioca in addition to cornflour and potato starch. If you like to experiment with textures, Morrisons is worth checking for less common options in the baking aisle.

Waitrose

If you’re after premium or organic starches, Waitrose is a smart bet. Their selection includes specialty and bio-certified starches that appeal to shoppers looking for cleaner labels or smaller batch brands. Expect slightly higher prices but often better ingredient transparency and pack sizes suited to gourmet cooks.

Lidl and Aldi

Lidl and Aldi are fantastic for bargain hunters. They’ll rotate specialty baking items seasonally, and their standard cornflour or potato starch packs are usually excellent value. If you’re buying a few ounces to test a recipe, these discounters offer quality that punches above the price.

Ocado

Ocado’s strength is variety. Their online catalogue often lists multiple brands, sizes, and specialty starches like tapioca and arrowroot, with clear price-per-unit comparisons. If convenience and choice matter, Ocado makes it easy to find exactly the product you need—delivered to your door.

Co-op

Co-op is handy for last-minute buys and small packs. Their stores stock cornflour and sometimes arrowroot, perfect if you need a single jar for a weekend bake. Prices are on the higher side per ounce, but they’re ideal for convenience and quick access.

Amazon UK

Amazon is your go-to for unusual starches or bulk orders. You’ll find large bags, specialty labels, and international options from US and Asian brands. When ordering online, check weight in ounces or pounds and read reviews for texture and performance notes from other bakers.

Lakeland and specialist baking shops

Lakeland and other baking specialists are perfect if you’re serious about texture. They carry high-quality starches tailored to pastry and confectionery use, plus expert staff know-how. Expect smaller but more niche packs and often recipe ideas or tips on the label.

Local Asian and ethnic grocers

Don’t overlook local ethnic stores — they often carry tapioca, rice starch, and specialty flours at great prices and in larger sizes. These shops are a treasure trove when you want authentic ingredients for dumplings, Asian desserts, or traditional breads.

How to choose the right starch for your recipe

Choosing a starch is about matching texture and stability. Ask yourself: Do I want a glossy finish or a matte one? Will the dish be frozen or reheated? Below are quick guidelines so you pick confidently.

For glossy sauces and clear fillings

Use tapioca or arrowroot. They produce a glass-like finish and stay clear when chilled or frozen. Cornflour can cloud the liquid slightly, so avoid it when clarity matters.

For soups and stews

Potato starch tolerates brief boiling and gives a fuller mouthfeel. Add it toward the end of cooking to avoid long, rolling boils which can break down the starch.

For frying and extra crispiness

Use a mix of rice starch or potato starch with plain flour for batters. The starch reduces gluten formation and yields a crisper crust that stays crunchy even after a short rest.

For gluten-free baking

Combine several starches (for example, 4 ounces potato starch, 3 ounces tapioca, 1 ounce rice starch per pound of flour blend) to get structure and moisture. Balance is key — too much of one starch can lead to gummy or crumbly results.

Substitution and conversion tips

Sometimes you’ll need to substitute on the fly. Here are practical swaps and measurement conversions using imperial units so your recipe won’t skip a beat.

Simple swaps

If you don’t have one starch, you can usually swap cornflour for potato starch ounce-for-ounce for quick thickening. Arrowroot and tapioca are interchangeable in many recipes, but arrowroot may break down with prolonged heat.

Measuring tips

A tablespoon of starch weighs roughly 0.3 ounce depending on the type, so scale accordingly. When scaling recipes, use weight if possible: 1 ounce of starch thickens about 2 to 3 cups of liquid depending on desired consistency.

Mix with cold liquid first

Always create a slurry: whisk starch with cold water before adding to hot liquids. This prevents clumping and helps you control thickness. For every 1 cup of liquid you want to thicken, start with 1 tablespoon of starch mixed with 2 tablespoons of cold water.

Storage, shelf life, and buying by size

Starch is stable, but proper storage keeps it fresh and free from clumps. Here’s how to make your purchase last and how pack size affects value.

How to store starch

Keep starch in an airtight container in a cool, dry place away from strong odors. A pantry shelf at around 68°F is fine. Once opened, many starches stay good for 12 to 24 months; check the label for best-by guidance and sniff for any off smells before use.

Buying in bulk vs small packs

Bulk packs cost less per ounce, but only buy a 1 to 2 pound bag if you use starch regularly. For occasional bakers, a 8 to 16 ounce jar is more sensible. Compare the price per ounce — sometimes a slightly pricier brand is cheaper in the long run if the larger pack reduces the per-ounce cost.

Common mistakes home cooks make with starch

I’ve seen the same pitfalls time and again. Avoid these and your sauces, fillings, and batters will turn out smooth and reliably textured.

Boiling out the starch

Prolonged boiling can break down some starches (like arrowroot), causing thinning rather than thickening. Add these starches near the end of cooking and simmer gently for a minute, then remove from heat.

Adding dry starch straight to hot liquid

Dumping dry starch into a simmering pot invites lumps. Make a slurry to ensure even distribution and a silky finish. If lumps form, pass the sauce through a fine sieve or whisk vigorously while heating.

Using the wrong starch for freezing

Some starches lose structure after freezing and thawing. Tapioca is particularly good for frozen pies and fillings; cornflour can become watery after thawing. Choose starch that suits the dish’s future use.

Best value buys and budget tips

If you want the best bang for your pound, shop smart. Buying seasonal deals, house brands, or larger packs are simple ways to save, but attention to use-case matters too.

Compare price per ounce

Always check the price per ounce when comparing packs. A 16 ounce bag priced slightly higher than an 8 ounce jar can still be the better deal if you’ll use it before the best-by date. Use the aisle labels or online listings to compare unit price quickly.

Mix-and-match strategy

Keep a basic starch like cornflour or potato starch for everyday use and add a small pack of tapioca or arrowroot for special recipes. This combo minimizes waste while keeping options open.

Final tips before you shop

Think about how often you cook, what textures you prefer, and whether you need gluten-free options. If you’re trying a new recipe, buy a small pack first. For avid bakers, invest in a few different starches — treating them like spices will open new layers of texture in your cooking.

Next time you read a recipe calling for “starch,” you’ll know whether to reach for the cornflour, the potato starch, or that small sachet of arrowroot hiding in the back of the cupboard. Happy cooking — and may your sauces always be perfectly glossy.

Conclusion: Starch is simple but powerful. With the right choice and a few smart shopping habits, you can elevate everyday dishes and desserts without breaking the bank. Explore shelves at Tesco, Sainsbury’s, ASDA, Morrisons, Waitrose, Ocado, Lidl, Aldi, and specialist shops to find the perfect match for your recipes.