Albert, we don't have any substitutions to recommend, but it can certainly be omitted. The starch in the potato flour helps to attract and hold liquid, thus increasing the moisture in the baked good and helping to extend the shelf life of your loaf (but let's face it, this isn't likely to last long once you get the taste). It's a nice addition, but as we've mentioned, we've made many delicious loaves without it too. Mollie@KAF

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