Substitute ground almonds for breadcrumbs in this recipe?

pinkteapot

This morning I'm trying this recipe for the first time:

http://www.reallynicerecipes.com/recipe/cakes_biscuits/treacle-tart

My husband is gluten-free. I can make GF pastry just fine but I'm looking at the tart filling recipe. It calls for breadcrumbs. I have his GF bread which I can blitz but I'm worried the tart won't be so nice made with GF bread (his bread isn't that great).

I have a bag of ground almonds in the cupboard. Do you think I could substitute them or go 50/50 with those and breadcrumbs?

Toxic_Lemon

As you may have guessed, the breadcrumbs are added to give the treacle (syrup) substance as syrup on its own in a tart would just be a 'goo' tart.

I wouldn't recommend almonds on their own as they have no real absorbency but I think you may be ok with 50/50 as long as the almonds are very fine.

If you're still not convinced, try adding a tablespoon of ground almonds to 2 tablespoons of ground almonds, mix and see how it looks and feels for consistency and flavour.

pinkteapot

Thanks.

I've used GF breadcrumbs for fishcakes before and they taste alright so maybe I'll stick with them as it's first time making this. If it doesn't taste so good, I'll try a 2:1 mix next time - good idea.