Kate Profile - Allrecipes.com (13074297)

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Kate


Kate
 
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Member Since: Oct. 2008
Cooking Level: Intermediate
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Recipe Reviews 1 review
Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Anniebb, I've found the potato starch will be make the dough denser and stickier, while potato flour will make dough less dense, a little less sticky. It really depends what you are making. But if you are making pie crust, a combo of rice, tapioca and potato flour or starch works fine. For example, if you use in potato starch in chocolate chip cookies it makes a dense, cake-like cookie. I use sorghum, rice and tapioca for cookies now. It makes a texture similar to the traditional "toll house cookie." Hope this help. Happy Thanksgiving.

45 users found this review helpful
Reviewed On: Nov. 7, 2010
 
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