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Hi,

I'm new to the list and just trying baking with gluten free flours. Here in
the UK it is proving very difficult to find tapioca starch/flour anywhere. I
have also tried looking for tapioca to grind up in my kenwood chef mill
without luck.

I have two questions. If I manage to find tapioca to grind will this work in
recipes that call for tapioca starch?

If  not, what could I use in its place?

Thanks for any help and advice. I think I will be correct if I summarize any
replies back to the list, is this the normal practice?

Carol

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