GLOSSARY · PURE STARCHES
Sago Starch
EN Sago Starch · DE Sagostärke · IT Amido di Sago
CATEGORY=Pure StarchesBINDING=2/5CROSS-CONTACT=Low cross-contact riskPRIMARY USE=Thickening, puddings, SEA cuisine
Sago Starch (also: Sago flour | Sago pearls | Metroxylon sagu starch). Neutral. Translucent when cooked. Slightly chewier than tapioca.
✓ GF STATUS
Naturally gluten-free. âš Tapioca pearls and sago pearls look identical but come from different plants. Verify sourcing.
A note on coeliac safety
Naturally gluten-free. âš Tapioca pearls and sago pearls look identical but come from different plants. Verify sourcing.
| Region | Gluten-free status |
|---|---|
| EU | GF if labelled gluten-free |
| US (FDA) | GF if labelled gluten-free |
| Australia / NZ | GF if labelled gluten-free |
In the kitchen
Neutral. Translucent when cooked. Slightly chewier than tapioca. Best for: Thickening, puddings, SEA cuisine.
If you don’t have it
Tapioca starch
Source: HTGF flour database · evidence tier B · last reviewed June 2026.
RELATED
EVIDENCE LEDGER
Reference standardCODEX / AOECS
Entry updated2026-06-11
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