Hi Bette, do you mean Amanda's peach tart? https://food52.com/recipes/14217-peach-tart
If so, then I think some commenters said they swapped out almond flour in equal amounts and the recipe seemed to work well. Alternatively, a gluten-free flour blend (like Bob's Red Mill 1:1 blend https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) should work in equal proportion. I wouldn't recommend a more absorbent GF flour (like coconut flour), though, since then the amount of liquid you'd need for the recipe would need to increase (I'd need to test the recipe with coconut flour to tell you what exactly that increase would be).
Thank you so much, Brenda. My granddaughter has just been diagnosed with celiac disease and I am anxious to find good gluten free recipes. This one sounded easy and had excellent reviews and peaches are in season here in NJ where we live.
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If so, then I think some commenters said they swapped out almond flour in equal amounts and the recipe seemed to work well. Alternatively, a gluten-free flour blend (like Bob's Red Mill 1:1 blend https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) should work in equal proportion. I wouldn't recommend a more absorbent GF flour (like coconut flour), though, since then the amount of liquid you'd need for the recipe would need to increase (I'd need to test the recipe with coconut flour to tell you what exactly that increase would be).
Hope this helps—let us know how it turns out!