We made this, gluten free, with lemon juice, and—based on notes for Alison’s recipe in the NYT cooking app—par-baked the crust for 7 minutes. I don’t know if it is the stove in our new house or the finicky nature of gf flour, but this was out of the oven in 35 minutes. Getting the first slice with bottom intact was tough, but damn … this…
We made this, gluten free, with lemon juice, and—based on notes for Alison’s recipe in the NYT cooking app—par-baked the crust for 7 minutes. I don’t know if it is the stove in our new house or the finicky nature of gf flour, but this was out of the oven in 35 minutes. Getting the first slice with bottom intact was tough, but damn … this is good. I am a cake person, but even I loved it, and a friend who came over for dinner had seconds. I used to make a schlumpf in blueberry season, but did not see how it would work gf. Very happy to have a new way to enjoy my area’s bountiful berry season.
We made this, gluten free, with lemon juice, and—based on notes for Alison’s recipe in the NYT cooking app—par-baked the crust for 7 minutes. I don’t know if it is the stove in our new house or the finicky nature of gf flour, but this was out of the oven in 35 minutes. Getting the first slice with bottom intact was tough, but damn … this is good. I am a cake person, but even I loved it, and a friend who came over for dinner had seconds. I used to make a schlumpf in blueberry season, but did not see how it would work gf. Very happy to have a new way to enjoy my area’s bountiful berry season.