Corn Starch

Ingredients:
Corn flour is a yellow powder made from finely ground,
dried corn, while cornstarch is a fine, white powder made
from the starchy part of a corn kernel.

Procedure:
Mix cornstarch with a small amount of water to form a
thin paste, then pour this into a hot liquid. 1
tablespoon will thicken about 2 cups of liquid,
depending on the recipe.
 Rice Flour

Ingredients:
Rice flour is ground from the whole rice grain; no starch
components have been separated and removed. Brown
rice flour is made from whole grain brown rice. White rice
flour is refined, meaning that the outer bran layer is
removed from the grain before it's ground.

Procedure:
Rice flour is made from ground raw rice and is used to
make rice noodles and some pancakes, such as South
Indian appams. It can be used to thicken soups and stews,
as well as providing an alternative to wheat flour in cakes
and biscuits. However, it's gluten-free so can't be used to
make yeasted loaves of bread.
 Wheat Starch

Ingredients:
Wheat starch is made from hydrated flour; once the flour
has been treated, the gluten matrix forms and the starch
can be washed out. Potato, tapioca and rice starch are
produced by a similar hydrating and centrifuging process.

Procedure:
In the process of producing starch'from wheat grains, the
steps of treating wheat grains with a solution containing
sulfurous acid to alter the properties of the nitrogenous
substances forming the gluten in such manner that the
gluten does not conglomerate into a plastic structure
when in contact with water.
 Tapioca Starch

Ingredients:
Tapioca flour, or tapioca starch, is a popular, gluten-free
flour made from the starch of cassava root ( 1 ). It's
perhaps best known for the thick, chewy texture it lends to
gluten-free baked goods but also works well as an allergy-
friendly thickener for sauces, soups, puddings, and stews.

Procedure:
Like other starches, tapioca flour is a very fine, white
powder that works well in gluten free baking. It can replace
cornstarch as a thickener for pies, gravies, pudding, dough
and sauces and aids in creating a crisp crust and chewy
texture in baking.
 Potato Starch

Ingredients:
Potato starch consists of 21-25% amylose and 75-79%
amylopectin. Industrial grade potato starch is dried to 17-
18% moisture content, 0.35% ash, 0.1% water solubles,
traces of nitrogen and sugar.

Procedure:
We just need to mechanically break the cells apart using
something like a cheese grater. And then separate the
starts from the potato shavings by washing them with
water followed by filtration.