Hi, I am about to try this recipe, but don't have potato starch (nor am I certain I can find it during quarantine). I have read a bit about using Psyllium Husk powder for other gluten free baking items though. My thinking is: Instead of using potato starch I up the GF Measure for Measure King Arthur Flour to 1.5 cups, and use 2 Tablespoons of Psyllium Husk Powder. Does that sound like something that might work? If not, how mush Psyllium Husk powder would you recommend using?

• Reply