Thanks, guys! Glad I asked! I'm currently working on a bread where i subbed arrowroot for the potato starch. Hope it works out, bread is one of the things I really miss. Which is weird, because I never used to eat that much bread.
Thanks, Al, for the link to the Cook's Thesaurus. Very interesting and informative!
I'm trying to figure out how to use the tapioca my Mom sent me. It's not ground, it's in pearls and granulated. I've used the granulated by basically soaking it overnight in whatever liquid I'm going to be using in the recipe and it mostly dissolves into starch by morning. I'm not sure if the pearls will work the same way. I have no way to grind it into a flour, and have been afraid to put it into a recipe as is. Is there a better way?