All the apples looked wrong, so I tried pear, a couple of years ago, and it was just amazingly good.
My recipe actually had a gluten-free topping, but I subsituted a more usual one, because putting quinoa in a blender to make quinoa flour was a bit more work than I felt up to. My minimal experience with gluten-free flours suggests that they should make a very nice crisp topping, though. They seem more inclined to be crunchy than ordinary wheat flour.
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Date: 2012-12-27 09:44 pm (UTC)My recipe actually had a gluten-free topping, but I subsituted a more usual one, because putting quinoa in a blender to make quinoa flour was a bit more work than I felt up to. My minimal experience with gluten-free flours suggests that they should make a very nice crisp topping, though. They seem more inclined to be crunchy than ordinary wheat flour.
P.