flour sub in amanda's plum tart?

hey y'all, making amanda's plum tart, again, tonight but need to make it GF for my mom. what flour/flour combo to use instead of AP for this tart crust? all advice appreciated! thanks!

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7 Comments

em-i-lis August 5, 2013
1/2 cup oat flour...sorry for omission. And I simply ground whole rolled oats for the oat flour...worked like a charm.
 
em-i-lis August 5, 2013
Reporting back...for the 1.5 cups AP flour, I subbed 1/2 oat flour, 1/4 cup potato flour, 1/4 cup hazelnut flour, 1/8 cup tapioca flour and 1/8 + 1/4 cup brown rice flour. To accommodate for the fat in the hazelnut flour, I lessened the vegetable oil amount to 1/8 cup (versus the 1/4 c Amanda calls for in the original recipe).
It was great- sturdy, crumbly, good. Mom thought it was terrific. If you didn't know this was GF, you wouldn't guess!
 
hardlikearmour August 6, 2013
The hazelnut flour was a great idea! Glad the crust worked well.
 
em-i-lis August 5, 2013
awesome, y'all, thanks! will let you know what formula i end up making/using!!
 
Amanda H. August 5, 2013
Also, please see Juanita's comment on this Peach Tart recipe -- which has the same crust: http://food52.com/recipes/14217-peach-tart
 
hardlikearmour August 5, 2013
Here's a great starting point for dinking around with gluten-free AP flour: http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/
The King Arthur gluten free multi-purpose flour is supposed to be good. It uses a blend of rice flour, tapioca starch, potato starch, and brown rice flour. I'd probably start with those ingredients, though would likely work oat flour into the mix.
 
em-i-lis August 5, 2013
that link is really helpful, sara. thanks!
 
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