What is your experience using tapioca instead of potato starch? Gummy texture? Do you use the same amount of tapioca vs potato starch or reduce it by 20%? Why?
Does coconut flour have a distinctive coconut taste or more on the neutral side?
We don't eat gebrockt.
TIA!
I cook gf with it year round. But I just follow tried and true recipes. They're so expensive it's not worth playing around with the gf flours. Coconut btw is mild.
