FINALLY. I know it seems like I’ve been holding onto the recipe, but between good lighting for pictured, and the rest time, and making sure it’s right….sometimes it takes for freakin ever to get a recipe done and up. This is not a particularly inventive recipe. It’s basic as hell. It’s the same as 9000 other pastry recipes because honestly how many different measurements of flour, sugar, and butter can there really be and have them all work out? It’s not the quantities that this recipe is about – it’s the technique. It’s about where I suspect we’re going wrong when we try to sub in GF flour for a…