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?
While Peter no longer works for Food52 he still thinks up ways to make the website better.asked almost 4 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.