Correction

Sorry to all who have made Allyson Gofton’s pizza tart using the gluten-free flour blend. We ran an incorrect recipe in our August 6 issue. The correct recipe is as follows a handy mix to have on hand when adapting pastry-based recipes for when making scones for those following a gluten-free diet.

Gluten-free flour blend

Sift together 1 ½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, ¼ cup tapioca flour and 1 tsp xanthan gum (make this 1 ¼ if making scones).