So, my top problem with pretty much all gluten-free bread …

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So, my top problem with pretty much all gluten-free bread recipes, and the thing that keeps me buying a certain brand of GF bread at the store instead of baking at home (I’m not here to shill so I won’t name names), is that I also avoid *potatoes* in my diet. Has anyone reading this substituted arrowroot or tapioca for any/all of the potato starch? I know, I KNOW, it won’t have the same texture – but is it decent enough to be worth baking still?

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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.