I would like to make the topping gluten-free, can I simply substitute GF blend( I happen to have Bob's Red Mills on hand) or shall I try another combo of GF flours? Any advice would be appreciated. Suzanne in Clinton, NY I have made streusel (crumb) toppings with the g-f Multi-Purpose Flour. Try 1:1. Add more if you need to lighter the texture. Frank @ KAF.

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