Wheat Starch

**Wheat starch** is the purified carbohydrate fraction of wheat flour after gluten removal. It provides **silky thickening** for soups and gravies and is widely used in Asian cookery for translucent dumpling skins and tender noodles. In baking, a small addition improves dough handling and contributes to a smoother crumb. Because residual gluten can remain, it’s **not suitable for strict gluten‑free diets**, but it offers reliable performance in traditional recipes. Store in an airtight container to preserve flow and prevent clumping.