Thanks ellendi. I haven't made it yet but have made a note on the recipe. I made shortbread cookies with Bob's rice flour this year and found them grainy and so the second time I sifted it and it was definitely better. It's what I use in the gluten-free crumble along with quinoa flakes instead of oat flakes.

Is almond flour a good substitute for simple finely ground almonds or does it have other ingredients? Looks like my food processor blade may need sharpening as my Sacher Torte this year was a bit too nutty even after pulsing for almost 2 minutes so I'm looking for an alternative.

Delilah, yes, almond flour would work for replacing fine ground almonds. Generally, almond flour like Bob's or Honeyville is made simply from almonds that have been blanched to remove the skins and that should be it. It is best to store it in the fridge or freezer when you get it home and if you buy it from a place that stores it in the freezer, even better. Almond meal is ground up almonds with the skins still on. HTH.

i use a lot of oats here since they are GF, but where do you find quinoa 'flakes'?? i have never seen them before... have bought quinoa flour, but will probably grind up my own next time... (know nothing about the nut flours since we also have nut allergies here...

Oat flakes are technically GF however my understanding is that being free of cross-contaminants can not be guaranteed. One of my sons girlfriend is gluten intolerant and for her cross-contaminants are usually ok, however the other sons girlfriend is Celiac and cross-contaminants can be more of an issue for her. I buy quinoa flakes in the bulk food section of my local grocery store and I use them as an oat flake substitute. I learned about their existence at Whole Foods.

ETA: I'm going to have to research this a little more.