<<Disclaimer: Verify this information before applying it to your situation.>> Does anyone know the difference in baking with potato starch flour as compared to using potato flour? I know that the starch flour has almost twice the calories of potato flour. The former at 946 a cup, the latter 556 a cup. In the Bette Hagman flour mix, I believe it calls for the potato starch. Since I have to consider caloric intake seriously, I want to know if there would be a big difference by using the potato flour and not the potato starch in baked goods. Thanks, Carol in NJ