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Hi,

I'm wondering if anyone has an idea on what would be the best
substitute to use in place of tapioca flour in gf recipes.  It turns out
that my girlfriend is allergic to tapioca and I'd love to still be able
to serve her some of my gf food on occasion.  I've got a biscuit recipe
that I'd love to be able to simply modify, i'm also thinking of my pizza
crust recipe.

Would potato starch or corn starch work as an adequate substitute.  I've
got those in the house already.


thanks to all

-david
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Holland, MI