Is potato starch necessary? Can I sub it with corn starch? Or just have all tapioca starch for the starch portion of the GF flour mix? What would be the ratios for just one bread recipe? Unfortunately there is no direct 1:1 substitute for potato starch. All of the starches behave so differently in recipes and all lend different qualities to the results. Corn starch tends to be a firming agent and though it would be ok to use, you wold likely find your loaf's crumb to be firmer and the shelf life of the bread would be short. Using tapioca starch to fill in the gap would not yield a good result as far as texture. ~Amy

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