In my opinion, the #1 key to this recipe is the mix of almond flour and all-purpose gf flour. It makes for a chewy, moist texture- not at all like the typical hard, or dusty texture that gluten-free products tend to have. When I started to adapt to more of a gluten fre...

All you have to do is mix it all together for a few minutes until it's all very well mixed together. It will look crumbly and be hard to mix at first, but eventually it will all stick together.