Comment on 7-Inch Sourdough Boule (GF/V) by Mel.
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?
