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<<I have a sugar cookie recipe that calls  for potato starch, garbanzo and 
fava flours. Of course, I don't have any of  these in the house but have others 
(e.g., teff, quinoa, buckwheat, potato flour,  brown and white rice flour). 
Could any of these be substituted for the potato  starch, garbanzo and fava 
flours?>> 
Thanks to those who responded! 
My wife uses tapioca flour in the pound  cakes she makes for me and it makes 
a better cake than wheat  flour. 
I use the brown rice and potato starch  flours, plus some tapioca flour mixed 
in. 
If you use all cornstarch you do no use gums  (xanthan or guar). I use all  
cornstarch. 
I always substitute whatever flours I have  on hand with no problems. Cookies 
are especially easy to  substitute. 
I am making cookies right now with just corn  starch. I know when I use corn 
starch that I have to use two tablespoons more  than if I was using the rice 
flour, tapioca flour and corn starch mix that I  usually use. I would use some 
of the rice flour and some of at least one other  kind. Just before you roll 
them out or drop them from a spoon you  should be able to tell if you have to 
add a little more flour.   
You can sub corn starch for potato starch/  the bean and fava I would 
exchange the rice flours (brown is more nutritious,  and tapioca flour. Majority rice 
flour, then tapioca starch flour, then potato  starch flour respectively 
(meaning mostly rice, less tapioca, even less potato).  Sorghum flour fine too. 
Sure, but each flour has its distinctive  qualities, and since sugar cookies 
are delicate, I would suggest heavy on  the white rice and potato flour, and 
quinoa should be fine too...less of  buckwheat and teff, which are much 
stronger in flavor and  texture.
 
Deb, Newark,  DE
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