My husband and I use the KAF gluten free brown rice blend to do almost all of our baking. We have found it to work spectacularly. We even used it for our wedding cake!
However, we ran out recently so we went to buy more potato starch. We couldn't find what we normally get at our grocer (Bob's Red Mill potato starch - works super well in the past) but we did find the Ener-G "pure potato flour." We bake by weight, so we thought that as long as the weight proportions in the mix were the same, we should be fine.
It seemed like they would be the same thing... but I tried to make scones (FAIL!) and then this morning we tried to make waffles (major fail!) and then pancakes (when the waffles failed) with it and it sucked all of the liquids in the batter up much faster than it should - resulting in the outside browning almost instantly but the inside refusing the cook even after the outside had long burned. The batter for both recipes was MUCH thicker than it had been before.
What is the difference between the two ingredients, and is there ANY way we can salvage our mix? We don't want to waste it - we're on a tight budget :(
Any similar experiences?