Hi Reta, if you're hoping to make a gluten-free version of this recipe, we encourage you to use this version here. You're welcome to replace up to 25% of the flour with almond flour, without making other changes. If you exceed this amount, you'll have textural problems and the crust will fall apart. If you'd like to include coconut flour instead, you can replace 25% of the flour with it, but you'll need to add an equal amount of liquid to compensate for the high absorption rate of coconut flour. If you have questions, feel free to give our Baker's Hotline a call at 855-371-BAKE(2253). Kye@KAF

• Reply