Thanks for the sites, Al.

I'd been looking through foodsubs.com but I like the chart at the other site. Gives a little more/different info.

I don't quite understand "soaking flour", but I haven't read through the whole page yet. I do like that they list some of the properties, like "tapioca flour imparts the 'chew factor'." So, I probably wouldn't want to use all tapioca flour in place of the potato starch and the corn starch. I might be chewing for a week. LOL

I'll probably experiment a bit, doing half batches of stuff. Just because I'm stubborn. Then again, that bread recipe is excellent as it is. I mess with it too much, and I'll mess it up. How's that go? Don't fix it if it ain't broke?