A question about the recipe for Brown Butter Candied Apple Clafoutis
The recipe calls for Almond flour and tapioca starch -- I'm guessing it was formulated as a gluten-free recipe. Since I rather not add almond flour to the already overflowing pantry, what would happen if I made it with regular flour? Would it still need the tapioca starch? Is that added to make up for a quality that's typically added by the use of regular flour?
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