My gluten-free version: sub the flour for 1 c white rice flour and 1 1/2 c gluten-free all purpose flour containing chick pea flour, reduce sugar to 1/2 c, replace baking powder with 1 1/2 tsp GF baking powder + 1/2 tsp xanthan gum and increase milk to 1/2 cup. Mix dry ingredients well and do the same with the wet. Then mix together. I used white rice flour in the topping mixture. I keep the leftover topping mix in the fridge because it makes way too much for one batch. I divided the blueberries in half in two bowls, coating one half with rice flour and lightly crushing the other half. Bake 22 minutes at 400 convection.
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My gluten-free version: sub the flour for 1 c white rice flour and 1 1/2 c gluten-free all...