This begs the question: for those of us who don't necessarily want to buy another bag of flour, what would be the appropriate way to swap flour for corn, potato, and/or tapioca starch? I have all three of those in my kitchen for other things, and I wish I used them up faster. I'm not willing to buy another bag of specialty flour that has limited use for me—my kitchen is most definitely not appropriate for folks who are gluten-sensitive.

• Reply