There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.
buckwheat flour
Carrot-Currant Crostata
We can SO see this on a holiday table. The carrot-currant combination, as author Charoltte Druckman says, is a winner.
