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Sago Starch

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Sago Starch (also: Sago flour | Sago pearls | Metroxylon sagu starch) — Neutral. Translucent when cooked. Slightly chewier than tapioca.

Absorbency2/5
Binding2/5
Lightness5/5
Low cross-contact risk

Category: Pure Starches · Allergens: None

Primary use: Thickening, puddings, SEA cuisine

Is it safe for coeliacs?

Naturally gluten-free. ⚠ Tapioca pearls and sago pearls look identical but come from different plants. Verify sourcing.

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

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.