<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone! Just a short note to thank the many people who took the time to write regarding my questions on potato starch flour and guar vs. xanthan gum. I am still in the process of returning individual thank-yous. To summarize: There is a general consensus that "potato starch flour" and "potato starch" are one and the same. Potato starch is lighter (in both taste and consistency) and often used in baking, or as a thickener for soups, etc. Potato flour is heavier and tastes more strongly like potatos, but is occassionally used in recipes which also have eggs as an ingredient. I also got a lot of responses about guar and xanthan gums. It seems that they both have the same purpose -- to replace the binding quality of gluten in baked goods -- and are more-or-less interchangeable as an ingredient in recipes (though exact measurements may take some experimentation.) However, many people report digestive problems resulting from the high fibre content of guar gum and find xanthan gum to be the better choice. Personally, I plan to give guar gum a try first, as my system isn't overly sensitive to foods other than those containing gluten. Also, xanthan gum is about 7 times more expensive and would definitely be a luxury item on my grad. student budget! I really appreciated all the responses, as well as the recipes some people sent. I plan to make my first GF loaf of bread this evening, and some chocolate chip cookies over the weekend, and am very excited at the prospect of enjoying "normal" treats! Thanks again! Lynne Vancouver, Canada [log in to unmask]