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Tapioca Vs Potato Starch In gluten-free Flour Mix
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For a gluten free flour mix for baking, are both tapioca and potato starch required, or is just one or the other sufficient? Do they act differently?

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For a gluten free flour mix for baking, are both tapioca and potato starch required, or is just one or the other sufficient? Do they act differently?

Thanks

I substitute one for the other because I don't "do" potato starch. I believe others substitute the same way because they don't "do" tapioca. The starchy gluten free flours are all pretty similar in the way they react. If a recipe calls for potato, tapioca and rice, then I will add corn starch or arrowroot instead of the potato. They are pretty much mix and match :)

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