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Hi List,

A question for your bakers out there.  I usually make Bette's popover
muffins/rolls with 1/3 cup each, white, brown and potato starch flour.  I
find I am short of potato starch until my next delivery arrives, and I'd
like to make a batch of rolls today.  Has anyone ever substituted soy flour
or tapioca flour for the potato starch and had good results?  How about
substituting, say soy for 1/3 cup of rice flour?  I'm interested in the
varying combinations of fours that may be used for making this recipe.  The
recipe is in the "Living Well Without Wheat" recipe book on page 44.

Thanks for your help.  I'll try to summarize in a day or two.   Dave Taylor,
  Mentor, OH.