I have started this gluten free eating for about four weeks now. I am doing this because of how great I feel without the wheat. I began reading "Wheat Belly" and he says that as well as wheat that the starches ie. potato, tapioca, also have the same effects on the body and how it struggles to process. I could not begin to go into it with the biochemical detail he does. Just wondering if anyone has any thoughts about this. I am looking for a good bread recipe and so many call for these starches. Can I replace them in some way? Will look forward to hearing from anyone about this.