<<Disclaimer: Verify this information before applying it to your situation.>> Hi All-- The Carol Fenster book I have lists arrowroot as another sub for flour - that it has all of the same properties of cornstarch, but performs better in terms of taste. I haven't tried arrowroot yet, (please don't flame me on this), but this may be a solution for some of the problems some people are having. Just a suggestion. When I get around to making another loaf of bread, I'll try the arrowroot and post the results. Cheers... Ayn Gilliland Topeka, Kansas