I think SCD or GAPS would argue that starch hangs around in the gut for longer periods feeding some of the "bad guys" that can lead to gut dysbiosis, where glucose or any simple sugar is fairly quickly shuttled out thereby not providing a source of energy for the "bad guys".

Starch has 2 advantages over monomeric glucose--it's easier on the kidneys and easier on the digestive system.

Glucose polymers have a lower renal solute load than pure glucose, which means they're less stressful to your kidneys and potentially less dehydrating.

Starch is also less likely to contribute to diarrhea than glucose. Here's a randomized study in which a starch-containing rehydration solution was more effective than glucose solution in treating cholera.

Finally, starch is less sweet than pure glucose. Too much sweetness can cause nausea. Athletes such as cyclists often substitute glucose polymers for simple sugars during rides to avoid nausea.

The only difference between pure starch and glucose would be the radipidity with which the starch is broken down into glucose and absorbed. Somewhat slower, but I don't think it makes that much of a difference in terms of how high glucose or insulin is spiked or area under the curve for either.

But starch is usually eaten (by paleos, anyways) as something like a sweet potato or potato. There's a lot going on in a potato or other real food starch. Vitamins, minerals, fiber, etc. Can't really compare it to pure glucose in terms of nutritional benefit - starch wins there. Even white rice is somewhat better than pure glucose, but if all you want is fuel, the glucose gel-packs would work, I guess. I'll stick with my butter and coconut oil, thanks.

Starch may also be implicated in a number of autoimmune conditions - ankylosing spondylitis and Crohn's, for example. Dr. Ebringer studies the link between dietary starch, klebsiella pneumoniae, and these diseases. He also talks about it.

Both digest and supply energy quickly. Starch is worse for blood sugar than sucrose (table sugar), but you want a comparison between glucose (regular corn syrup) and starch. Since both of these are relatively pure glucose, the advantage of starch is that it is not soluble in your mouth, and would cause less dental/gum problems.