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Flour Question

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Old 01-08-2007, 09:31 PM #11
rachelb rachelb is offline
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I, too, think there's a difference. I don't use potato starch and recipes that call for potato starch (like Cara's buns) don't turn out particularly well for me (I sub either tapioca or arrowroot).

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Old 01-09-2007, 11:33 AM #12
NancyM NancyM is offline
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My one attempt at using arrowroot was a dismal failure so far. I used it to thicken a sauce in some chinese food I was making. I guess it got too hot. I wish it wasn't so fussy!
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