I have a question about the recipe "Toasted Almond,Coconut Sweet Pastry Crust (Pate Sucree)" from sdebrango.
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Miranda is a contributor at Food52.
Because it calls for so much more AP flour than almond flour, and almond flour is so different from AP flour, I wouldn't make that substitution. However, you could try it with a gluten-free baking blend and see if that works!
Thank you for your prompt reply, it is much appreciated.
Multiple regular-sized cakes > a big one.
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