21 responses

  1. Jan Martin Whitlinger
    January 8, 2012

    I was totally looking forward to making these pot pies, but I can’t eat tapioca, and it’s in both the crust and the soup recipe… Suggestions for substitution?

  2. Whole Lifestyle Nutrition
    January 8, 2012

    Hey Jan, Tapioca is not in the soup recipe , potato flour is what you use for that one. In regards to this recipe, just take out the tapioca and replace it with more potato “starch” not potato flour! Then you can enjoy this too :)

  3. Jan Martin Whitlinger
    January 8, 2012

    Sorry–must have been thinking of a similar recipe I saw… Now to get the potato starch and flour!

  4. Whole Lifestyle Nutrition
    January 8, 2012

    both are easy to find and relatively inexpensive :)

  5. Candice Miclow
    January 9, 2012

    Where do you get the quinoia and blanched almond flours?

  6. Whole Lifestyle Nutrition
    January 9, 2012

    Hey Candice in the recipe you can hover over the word or click on quinoa flour or blanched almond flour(in ingredients) and it will take you where you can purchase them. Also, most high end grocery stores carry them.

  7. Kimmigaf
    January 15, 2012

    Really want to make this today but I couldn’t find the potato starch. Any substitution ideas? I have the potato flour, tapioca flour. I also have arrowroot. Thanks!

    • hallecottis
      January 15, 2012

      @Kimmigaf Potato flour will not work. I would replace it with arrowroot powder.

      • Kimmigaf
        January 15, 2012

        @hallecottis @Kimmigaf
        Thanks for responding. But just realized that i don’t have the potato flour. So any substitutes for that? I do have garbanzo bean flour, the quinoa flour, and some gluten free flour blend. Any ideas?

      • hallecottis
        January 15, 2012

        @Kimmigaf This recipe (the crust recipe) doesn’t have potato flour in it. Are you talking about the homemade cream of chicken soup recipe to make this pot pie? If so, I am not sure what I would substitute that. I like the potato flour because it thickens without being headed. I wouldn’t use garbanzo bean flour/quinoa or gluten free for the creamed soup. If I had to choose one outside of potato flour, I would try the tapioca starch.

  8. Melissa Ralston
    March 2, 2013

    5/8 cup?

  9. Heather McGlothlen
    March 3, 2013

    cup for cup??

  10. Whole Lifestyle Nutrition
    March 3, 2013

    Actually 1 cup almonds grinds up to 1 1/4 cup of almond flour.

  11. Heather McGlothlen
    March 3, 2013

    Wow that’s awesome! What kind of almonds do you use? I’ve had trouble finding raw blanched (I heard that the skins make the flour gritty).

  12. Whole Lifestyle Nutrition
    March 3, 2013
  13. Heather McGlothlen
    March 3, 2013

    Great!!! Thank you for the link!

  14. Dawn
    March 15, 2014

    Do you have any suggestions for an alternative to the 1/3 cup tapioca flour
    Kindest Regards

    • Halle Cottis
      March 19, 2014

      you can substitute the tapioca with arrowroot or potato starch (do not use potato flour though).

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