Peach crumble from Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (page 115) by Alice Medrich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour.

  • Acequiamadre.nm on July 29, 2018

    The crumble was way too sweet. Cooking separately was a good idea--next time reduce the sugar. Also, I made and used brown butter--makes it nutty and delicious.

  • TrishaCP on August 29, 2016

    This was really delicious and received raves, though I would personally reduce or eliminate the nutmeg next time. The method of cooking the crumble topping separately kept it really crisp. I didn't have rice flour, so ended up using AP flour instead. I also changed the proportions to be half AP/half toasted oat flour, and I was satisfied with the result.

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