tag:blogger.com,1999:blog-3493046984711696517.post2899135778848693723..comments2023-08-02T08:47:31.599-04:00Comments on Cindalou's Healthy Gluten Free and Dairy Free Recipes: Apricot and Cranberry Biscuits [Vegan][Low Carb Variation]Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3493046984711696517.post-5777183274717258282007-11-23T13:40:00.000-05:002007-11-23T13:40:00.000-05:00hi Katrina! Thanks for checking out these biscuit...hi Katrina! Thanks for checking out these biscuits - they were <I>really</I> good. <BR/><BR/>As for your question, you can use any of the flour you have on hand in place of potato starch and buckwheat, but the all-purpose flour would likely work the best. I like to bake with buckwheat since it has such a high fiber ratio and it makes denser biscuits. I used potato starch because I wanted to use it up; feel free to experiment :)<BR/><BR/>CindyCindyhttps://www.blogger.com/profile/17327853968390616647noreply@blogger.comtag:blogger.com,1999:blog-3493046984711696517.post-48903283376226919782007-11-22T20:14:00.000-05:002007-11-22T20:14:00.000-05:00I really want to try these biscuits. However, I ca...I really want to try these biscuits. However, I can't find Buckwheat or Potato Starch flour anywhere. Are there any substitutions I can use? I have brown rice flour, Bob's Red Mill all purpose GF flour blend, and arrowroot starch. Would any of these work as substitutions? Thank you!Anonymousnoreply@blogger.com