I love sweet potatos and in the current issue the Sweet potato, red onion and fontina tart looks awesome. How do I substitute gluten free flour products (and what kind should I use) for the tart? Thanks!
11/17/2009 - 3:27pm
That crumb topping looks so yummy.
11/20/2009 - 3:22pm
I would suggest using an all-purpose gluten free flour mix in place of the flour in the recipe. (Bob's Red Mill has a good one, and there are others that we also liked when we tested gluten free baking products and they are found in the gluten free section of a well-stocked grocery store). You may have to play around with the water:flour ratio a bit to get the right texture for the dough to be rolled out, but a mix like this is probably your best bet. Hope that helps! - Hilary Meyer