I would like to make a gluten free version of Martha Rose Shulman's Cherry/Apricot Clafoutis, from NYTCooking. The recipe calls for 1/3 all purpose flour and 1/3 cup almond flour. Since a clafoutis batter is similar to a crepe batter and doesn't rise terribly much, I think I should go by your non yeast conversion and use the 1/3 cup almond flour + 1.5 tablespoons more almond flour. Is that how you would also do the conversion? I have seen other GF versions of clafoutis, particularly Guy Savoy's recipe, that also adds in corn starch with his almond flour. Any thoughts on this?

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