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Since i summarized and wrote that I had only 1 email with help, today now i
have 2.


1.  i use sweet potato flour ONLY for frying and coating things that you
would use bread crumbs . That is what it is for..the japanese and koreans use it
for same...
it makes great batter for eggplant parmigian or tempura and you can just use
it dry to coat fish or chicken or whatever...either dry ir made into a batter
it works well and dose not absorb alot of fat if you coat it well   thanks to
donna in ny

2.  I use Sweet Potato flour in place of potato starch. It works about the
same
as far as I can determine. The grains disappear when mixed in the bread
dough.  Thanks Susan!

3.  Year ago when I had some flour that I thought was grainy I mixed up some
pancakes and then let it sit in the refrigerator overnight.  The pancakes
turned out fine.  I have not used any flour that was grainy since that was used
up. I think that letting it sit overnight might have eliminated the grainy
texture.  Try it with you sweet potato flour. >>

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