Hi Kay, we don't recommend using potato flour to replace the cornstarch in your pastry cream. Potato flour isn't known for being a fantastic thickening agent, and by the time you end up adding enough potato flour to get the right consistency, you might be able to pick up on a potato-y flavor in your pastry cream. (That doesn't sound delicious to us.) A few of our experienced test kitchen bakers thought using potato flour might also make the pastry cream gummy, so if you decide to experiment with this, you'll want to proceed with caution. Tapioca starch might be a better option if you're avoiding cornstarch; use 6 tablespoons for a full batch of pastry cream and increase the flour to 1 1/2 tablespoons since tapioca is a less powerful thickener than cornstarch. We hope this helps, and happy baking! Kye@KAF

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