Cynthia, potato starch is used in most gluten-free blends and baking to smooth the texture of gluten-free baked goods. While there are surely make at home blends that do not use this ingredient, we haven't tested our blend with any substitutes. If you're inclined to experiment, we'd start with something similar like corn starch or arrowroot; and if you come up with something that works well, we'd love to hear about it! Mollie@KAF

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