We're so glad you asked, Donna, as this is often a cause for confusion. Potato flour includes all of the potato, while potato starch is just the starch (no skin, etc.). They're not interchangeable when baking gluten-free; but they are roughly interchangeable when being used to retain moisture in yeast breads, which is how we call for it here. To be ultra precise about it, potato flour is about 83% starch, so you'd perhaps want to use a little less if you choose potato starch in its place, but realistically this kind of small adjustment is unlikely to make much of a difference. Mollie@KAF

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