I have just started a gluten free diet. Many of the books I have read say to stay away from potato starch and tapioca starch. Just wondering if there is any flour mixture with something different for those ingredients. The reason most like to limit the potato and tapioca starch is because of their high glycemic index. If you want to limit this, there are many other gluten-free grain flours out there like amaranth, quinoa, millet, coconut, almond, and sorghum. Tapioca and potato starch are most used because of their ability to mimic the textures and flavors of wheat flours. Feel free to try other flours to see what works best for you! Kim@KAF

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