(no subject)
I am trying to figure out the theoretical basis of gluten-free nut tartlets. (They won't actually be tartlets as GF doesn't so much work that way in my family's experience. But they might be to tartlets as apple crisp is to apple pie.) Problem: I have never done anything GF that's neither "no gluten in original recipe" nor "swap 2 Tbsp wheat flour for 2 Tbsp GF all-purpose flour blend".
Time to bug Uncle Gourmet Cook! :-D
Time to bug Uncle Gourmet Cook! :-D