The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of the gels followed the order: pea>maize>wheat>potato, and was related to the amount of amylose solubilised during gelatinisation. The initial gelation was not reversed on heating to 100° C. There was also a long‐term increase in gel stiffness, which was thermally reversible. This long‐term increase, linked to a crystallisation involving amylopectin, followed the order: pea>potato>maize>wheat. With increasing starch concentration this latter process becomes more important.