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Does anyone know the difference in baking with potato starch flour as
compared to using potato flour?  I know that the starch flour has almost twice
the calories of potato flour.  The former at 946 a cup, the latter 556 a
cup.  In the Bette Hagman flour mix, I believe it calls for the potato
starch.  Since I have to consider caloric intake seriously, I want to
know if there would be a big difference by using the potato flour and
not the potato starch in baked goods.

Thanks,

Carol in NJ