Katie, that depends! Towards the end of this blog post, Kye is quoted on the topic: “They’re not interchangeable when baking gluten-free; but they’re roughly interchangeable when being used to retain moisture in yeast breads. To be ultra-precise about it, potato flour is about 83% starch, so you’d perhaps want to substitute a little less potato starch; but realistically this kind of small adjustment is unlikely to make much of a difference.” Hope that helps! Kat@KAF

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