<<Disclaimer: Verify this information before applying it to your situation.>> I asked for a potato-free, corn-free substitute for the potato starch in Bette Hagman's GF flour mix. The winners were: 1) just use extra tapioca starch (4 people) > The reason behind this > is that tapioca molecular make up comes the closest to potato starch. > This comes to a scientific term as amylose to amylopectin. 2) substitute sweet/glutinous rice flour, available in Asian grocery stores (2 people) > It's basically rice > starch & thickens similar to cornstarch although of a different consistency. > It does not have the goo/slim quality of potato starch though. (It can also > be toasted in a dry pan, then along w/ pan dripping & broth or milk, it does > make a wonderful gravy w/ actual taste.) I guess I'll try one or both of these. Other suggestions were for arrowroot, bean flour, jowar/sorghum flour (http://www.jowar.com), cornstarch (which evidently isn't corn-free, but might help someone else out there), and a couple of people just encouraged me to keep experimenting! Thanks so much for your help. Eleanor