I have a question about the ingredient "whole wheat pastry flour" on the recipe "Coffee Custard Tart" from ALittleZaftig.
I haven't, i'm sorry. I have only done a bit of gluten-free baking, and none in the realm of pastry. I hope someone here will be able to offer some helpful advice. As a starting point, here's a gluten-free crust from Kate McDermott via The Gluten Free Girl and the Chef: http://glutenfreegirl.com...
you might want to go to the Homecooking board of chowhound.com
There have been a number of gluten-free threads. Also a number of websites for that topic.
Why not try a nut flour, such as almond. It would do a double duty of avoiding gluten and adding a flavor layer to the completed dessert
One alternative is to eliminate the crust, just make the custard, maybe with a sprinkle of expresso crystals on top. If you want a good crust, look through GF tart recipes on food52 -- http://www.food52.com/recipes.... There are many gifted GF bakers on this site.
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Well played. You deserve a cookie.
Thank you, Quebec!
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