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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Here's a great starting point for dinking around with gluten-free AP flour: http://glutenfreegirl.com...
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.
that link is really helpful, sara. thanks!
Amanda is a co-founder of Food52.
Also, please see Juanita's comment on this Peach Tart recipe -- which has the same crust: http://food52.com/recipes...
awesome, y'all, thanks! will let you know what formula i end up making/using!!
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!
The hazelnut flour was a great idea! Glad the crust worked well.
1/2 cup oat flour...sorry for omission. And I simply ground whole rolled oats for the oat flour...worked like a charm.
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Well played. You deserve a cookie.
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