Almond Flour instead of regular flour

I need to make this gluten free for a guest who is gluten free..would almond flour work?

Jenni Blackburn
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  • 4 Comments
Nectarine & Pistachio Crumble
Recipe question for: Nectarine & Pistachio Crumble

4 Comments

AntoniaJames July 27, 2021
Consider, too, that the flour in the crumble topping serves to soak up some of the juices in the cooked fruit, and binds with the fat in the topping to give an almost cookie-like quality to it, which makes the topping so appealing.

If you don't have a GF blend on hand, you could blitz oatmeal in a food processor to a fine powder. Looking at the recipe, the ratio of flour to the other ingredients in the streusel topping seems a bit high. If I were adapting this, I'd dial the flour substitute back a bit, using maybe 140 - 150 grams all told.

The King Arthur almond flour that I use doesn't have a strong almond flavor (plus, I kind of like the combination of pistachios and almonds) so I'd probably use about 30 or 40 grams of that, with the balance being either blitzed oats or a GF blend (an ingredient I don't always have on hand) or a combination. ;o)
 
drbabs July 27, 2021
I agree with Happygoin. You want to highlight those delicious pistachios. I have to bake gluten free frequently as well, and want to recommend Cup4Cup as the gluten free flour that I’ve had the most success with. It can be hard to find, and Bob's Red Mill is a close second.
 
Jenni B. July 26, 2021
Thanks! Great suggestion.
 
Happygoin July 26, 2021
I’m sure it would taste good, but it would be a shame to use expensive pistachios and then have them compete with the almonds for attention.

I think I’d opt for a gluten free baking flour.
 
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