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I have just bought a new cookbook, The Complete Guide to Wheat Free Cooking
by Phyllis Potts and have a couple of questions.

She often uses 'bean flour'. Can anybody tell me what bean this is the
flour of? Also she refers to 'potato starch. Is this the same as potato
flour? If not, what is the difference?

Altogether it looks like a pretty good book and I am looking forward to
trying sour dough bread and bagels if I can sort out the ingredients.
Ann
Sheffield England