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Hi All--

I've recently found that I'm sensitive to tapioca and
corn. So sad...I ate the most incredible catfish fried
in cornmeal two nights ago! It tasted great, but was
not intestinally friendly. Through process of
elimination, I've also learned that tapioca is not
good for me. Can anyone tell me what I can sub for
tapioca starch in bread recipes? And is there
something I can use for a breading for fish that turns
out crispy and not soggy?

Any suggestions will be appreciated...I'm not much of
an experimenter. I'll summarize.

Thanks and Cheers,
Ayn/Alabama

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