The Baker's Hotline

October 3, 2018 at 11:34am

Hi Nayera. if you're looking to create your own gluten-free flour blend, substituting the 2 cups of potato starch with 2 cups of cornstarch might be a little iffy. That's a lot of cornstarch, and we're concerned that the finished product wouldn't have the desired texture. If you're unable to use potato starch, the next best thing would be to replace it with tapioca starch. You're welcome to experiment though! Annabelle@KAF
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