Grain-Free Peach Crisp

Grain-Free Peach Crisp

 This new and improved gluten free Peach Crisp was a lot of fun to shoot and even more fun to eat.  I’m loving (rather than dreading) taking pictures ever since I took the Food and Light Photography Workshop.

Why another Peach Crisp?  Well, a number of you had left comments on my “old” Peach Crisp recipe, mentioning that the topping seemed wet.  So, I went back and tried the recipe myself.  I wrote that recipe 2 years ago and I guess my tastes have changed –and hopefully my cooking skills have improved.  I like this crisp much better than the old one.

What’s different?  Well, I reduced the amount of oil in the topping, cut out the baking soda and reduced the salt by half –now it’s more to my liking.  When I made the old one last week, I took it to a baseball potluck (we’ve had a ton of those this year!).  I served it with ice cream to mask the salt, though nobody seemed to notice it was too salty (or gluten free for that matter) people were psyched to have a warm dessert with fresh baked fruit.

Anyway, to those of you who made my overly salty Peach Crisp with the runny topping and did not find it to your liking –my apologies, and I hope you enjoy this one, now that we are at the height of peach season.

Print Recipe
Grain-Free Peach Crisp
  1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
  2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping
  3. Place peach mixture in a 3 quart baking dish
  4. Crumble topping over peaches
  5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
  6. Remove cover and bake a few more minutes if topping is not yet browned
  7. Serve

gluten free peach crisp

As some of you can imagine, and some of you have even mentioned to me (ahem Lillian!) I am a fairly meticulous person, and very detailed.  I usually test a recipe 5 or 10 times before it is posted on this site and spend weeks developing various dishes that my lucky (poor) family has to eat (over and over again).

When it comes to my recipe development for books and magazines, imagine tripling the above process.  So, it’s best to look at this website as a developmental piece.  With all of this cooking, my cooking has (hopefully) improved.  On that note, I encourage you to use the more recent recipes on the site, though some of you may have some old favorites that work out quite well.

One thing I have learned from my readers is that I like salt –a little too much, and more than the average person.  So I’ve definitely cut down on the salt in my recipes over the last year.

Have you noticed that anything else has changed?  Is there anything that bugs you?  Do you have any favorite recipes from the archives that you make over and over again?  Leave a comment and let us all know!


  1. says

    I have several recipes that have been handed down through the generations. I’ve tried them with gluten free flour, with a very unsatisfactory result. Do you have a conversion chart anywhere for almond or coconut flours and keeping the moisture in.

  2. shimia isaac says

    I tried the grain free peach crisp recipe tonight but it does not look like yours. It seems that the crumb mix is still grainy even after baking for 50 minutes. I mixed it well. What could have gone wrong??

  3. Sri says

    LOVE your recipes, Ms. Amsterdam! Thank you for all the hard work you do.
    Please look into using monk fruit/luo han guo as the sweetener. I oftentimes substitute it for agave in your recipes and it seems to work quite well. Vitacost carries it in its pure liquid form. I have no adverse reaction to it like I do with honey and agave.

  4. Jeanne Harvey says

    I love your Sesame crackers. I make them all the time, I have taken to adding spices and cheese. One favorite is Parmesan cheese, garlic powder and Italian seasoning. I just sprinkle them on top of the rolled out dough then put the parchment paper on top, roll the cheese and seasons in, then cut and bake as usual. We like them crisp so I bake them a few minutes longer than the recipe calls for.

  5. Tracy Marie says

    I absolutely love your recipes. I would LOVE, however, a substitute in your recipes for ALMOND FLOUR – we have severe nut allergies and would love to make these recipes but not sure how to substitute something else, i.e. coconut flour for the almond flour.

    Thank you!

    Tracy Marie

  6. melanie says

    I am so happy I found this recipe. I did substitute coconut flour for the almond flour as I can’t do almonds anymore and it turned out perfectly! My non-paleo family couldn’t tell the difference!!! Thank you Elana :)

  7. Leslie says

    I just saw this “revised” peach crisp and I have HOPE that Elana will one day try the chardonnay crackers again and revise it so that it will work. I have tried it several times and cannot get the crackers to hold together..the flavor is wonderful when one eats the crumbs with a spoon.
    I had not tried the original peach crisp recipe but this one was incredible.

  8. Ursula Rogers says

    In her book: Pie In The Sky, Susan G. Purdy says that baking at high altitude requires more salt to bring out the flavors. I bake at 6300 feet and do not find your recipes too salty. So maybe people at lower altitudes taste the salt more than ‘mountain dwellers’. We love your bread 2.0, rosemary crackers, walnut banana muffins, and many more. Thanks for all the hard work!

  9. Donna Zyrowski says

    This recipe sounds delicious, but since I am grain and sugar free, I am going to substitute xylitol for the agave. Not sure if I should add a little more liquid to supply for the liquid in the agave but I will experiment with it and see.

  10. Ann says

    My gluten-free son loves blondies, so I took the batter from the breakfast bars and then added 1/2 cup each of sliced almonds and chocolate chips. They were a huge hit! Thank you for all of your wonderful recipes that help so many of us navigate the gluten-free waters!

  11. Suzie says

    I just made the Peach Crisp…can’t believe how simple it was….absolutely lovely… It went in a flash…already bought more peaches to make it again.

  12. Julie says

    Would you mind giving an approximate amount in cups, for the fruit? I’d like to try this with frozen blueberries and I’m wondering how many cups would equal the 6 peaches.

    • Jeana says

      I can peaches and I used 1.5 quarts and think that it was perfect. I basically covered the bottom of my 9X13 baking dish.

      • Pam says

        Thanks for leaving this answer. It’s the info I was searching for. Anyone know how much 6 lg peaches weighs? I may buy frozen peaches and knowing the weight would help.

  13. Cynamon says

    I found this revised peach crisp recipe after I had already wasted all of my peaches and almond flour on the old soupy-salty recipe. Maybe the old recipe should just be removed from your website so ingredients no longer goes in the trash bin.

  14. says

    Just wanted to say that I made this peach crisp two days ago & it was DELICIOUS & sooo easy! I didn’t have enough peaches, so I added blackberries & it turned out beautifully. Thank you for this sweet & easy recipe!

  15. Catherine says

    Has anyone tried a substitution for arrowroot powder? I don’t have any on hand. I am thinking cornstarch or possibly tapioca starch may work, has anyone tried anything else? Also, has anyone tried any other sweetened like honey in the place of the agave? I am just curious if I can substitute with the ingredients I have already and come out with an equally delicious peach crisp?

    • Cathy says

      Hi Sara,

      Based on the rules of this comment forum, I can’t answer substitution or nutritional questions, so I will just relate my recent recipe experience with the peach crisp. :) I always use honey instead of agave syrup in Elana’s recipes, since I try to use local ingredients when at all possible, and I like the fact that my local, raw and unfiltered honey has lots of good stuff in it besides just the sugar content. I can’t testify to the flavor difference between agave and honey, but I can say the recipes seem to work out fine for me with the honey. After reading the comments before making this peach crisp, it sounds like it still ended up being kind of soggy for folks, so I just pulled off the tin foil for the last 10 minutes, and then the last 5 I turned on the broiler in the oven and watched it until it until it was browned and bubbly. Additionally, I knew my crisp would probably be less crisp because I was using peaches that I had prepared and frozen last summer so I could use them in the winter for peach cobbler.

    • Cathy says

      “I cannot answer substitution or nutrition questions.
      Please visits the forums and FAQ’s.”

      However, I CAN advise you to google substitutes for arrowroot powder on the internet….chances are you do have something that would work just fine as a substitute….:) The stuff is well worth picking up at a later date, though. Elana does her homework, and it really is good stuff for you. You can look it up under her ingredients for more info on the benefits of it. Let us know how the crisp turns out for you!!!!

  16. says

    This dish is amazing! I do GAPS so skipped the arrowroot and used honey instead of agave and it was still absolutely divine! I did a batch with tart prune plums, too – Holy yum!

  17. Kathryn says

    I love all your cracker recipes. Zucchini bread is another favorite. I’m about to make your peach crisp and am glad to see you revised it using less oil. I often find it necessary to reduce the oil in your recipes to make the finished product less runny and less greasy looking the 2nd and 3rd day, if it lasts that long! Absolutely love your cookbook and blog. Finding you has led to many other healthful changes in my life.

  18. johanna says

    Finally got the peaches to make this–have only been drooling over it since the day you posted it! My topping came out very moist and not crumbly as well. It didn’t really ‘crisp’ up after another 10 minutes uncovered, and the peaches were bubbling up and browning nicely. I will reduce the grapeseed oil next time to see if that helps… It tastes great, just not the topping I would expect.

    I left the skins on the peach and it cooked right down and added a nice color woven in :)

    The peach part is great but the topping is rather… oily and too moist feeling. I can’t wait to try this again though!!!

  19. ~M says

    Hi Elana,

    Did you skin the peaches for this recipe? I usually skin them for crisps, but I don’t see that in the directions and can’t tell from the yummilicious photo. Thanks!

  20. Erica Dinner says

    i live in Connecticut and got some farm fresh ripe peaches today. I also went Blackberry picking so I made this tonight but added about a cup of blackberries – it is OUTSTANDING!

  21. Rebecca says

    I made this peach crisp tonight. It turned out wonderful as is. It was a big hit with my dinner guests, one of whom is on a wheat free diet. This is the first recipe I’ve tried from here, I’ll definitely try more.

  22. Nancy says

    I’ve cooked a lot of the deserts from the cookbook and blog, some of the muffins, and many of the savories. It’s so nice to have simple, interesting recipes I can serve to anyone, and not feel quivery. I adapt to my preferences but have to do so way less than other recipes as we eat pretty similarly. Even my mother, who hated most everything I cooked with rice and other flours, and exaggeratedly chewed for minutes with each bite, likes your muffins. We’re still trying to figure out how blood sugar responds to almond flour goodies as my partner is diabetic. Definitely better than grain flours, but with a slower uphill climb due to higher fat content that often defies clarity about how much insulin might be needed.

    When I made the crumble with the old recipe, it did come out mushy and without the crunchy, substantial sense I like. And I’m a saltaholic, too, but it was a bit salty even for me. I just took the new recipe out of the oven- I used blueberries as well as the peaches, and used one cup of almond flour and another cup of ground, but still crunchable pistachios and walnuts. I also cut in goat butter instead of grapeseed oil which I bake with sparingly but prefer the taste to oils. It looks and smells delicious. I have to wait to bring it to a dinner party to taste it.

    Sorry this is so long- I also wanted to say how much I appreciate the work you do, and how much easier it has made my switch to a no grain diet with little fuss and no sense of deprivation or scarcity. I’m grateful as are my clients and friends I refer to your book and site.

  23. Jennifer says

    I just tried this peach crisp and it is delicious. I used honey instead of agave, but I will try agave next time. I love having a yummy way to use up all of the extra peaches we picked.

  24. Tammy Hollifield says

    I just have to let you know that I have been baking your recipes for around four months now and love them all. I am telling all my family and friends to check out your website and to try your recipes. I have also ecouraged them to buy your cookbook. I frequent a local business that offers Kangen water,detoxes,acupunture and many health food items. She carries the NutsOnline almond flour and I was telling her I had started using it in my baking. She suggested I bake some items and bring them to her store for customers to taste. I had people left and right asking if I was going to begin baking these gluten-free items to sell because they would definitely buy some. The brownies, jelly donut cupcakes and nutty bread were the biggest hits. I told them I was not selling them but that they could go to your website and find the recipes to bake them for themselves. I told them that the recipes were fast and easy to make. Also, my dad is very skeptical when it comes to so-called health foods but he has fell in love with your recipes. He especially loves the brownies. One more thing, I have a friend who had a rash on his arms that would not go away. He had been to the dermatologist and all. He cut out the gluten in his diet and started drinking the Kangen water and in one week his rash disappeared. He loves your recipes, too. Finally bread that is not dry. Thanks Elana for all you have done and are still doing. You have truely been a blessing to me and my whole family. Due to your passion many celiacs and gluten-intolerant people can enjoy eating again.

  25. says

    I made this today and it was a huge hit. I did have to leave it in the oven for 20 minutes after taking off the foil to get some browning to the topping, still moist (I have to suspect the oil). The almond flour flavor is sublime. We added some vanilla yogurt. I know we’ll keep this recipe. Thank you~

  26. Joey says

    I am so happy to hear that you’ve cut back on the salt. Hypertension runs in my family and well, salt is one of those seasonings that I have tried to cut back on. Sometimes when I cook I leave it out all together and if the eater complains I explain my situation and say “but there’s nothing stopping you from tipping the salt shaker”. So I leave it up to the individual sometimes. I know some recipes “need” a little seasoning and I do add some salt if it’s called for, though I will cut back.

    I find using herbs, if that’s possible to replace salt is also a good alternative, also powdered kelp makes a great substitute. In sweet dishes that’s another story and I do add a pinch here and there. :)

  27. Donna says

    I just made the “new improved” peach crisp (never made the old one) and the topping was wet and pourable, not crumbly at all…don’t know why as I followed the recipe exactly. I make your zucchini chocolate chip muffins all the time, everyone loves them!
    Thanks so much for your recipes, you have changed my life!

    • says

      I found the same texture. I worked the flour into the oil and then added the agave. I wonder if we are working it too much? Maybe need to mix the oil and agave and not mix the almond flour in well??? I used my fingers to glob it on. Tasted fine and we added a dollop of ice cream!

  28. Mary says

    Hi, was wondering if you could suggest a substitute for lemon juice (I am allergic) in your sweet recipes. I usually just substitute a lesser amount of vinegar (usually champagne) in savory recipes but am stumped on good substitutions for desserts. Would love to try this crisp recipe! Thanks.

    • Katie says


      I don’t always have lemon on hand, and frequently substitute a little apple cider vinegar. I can’t tell a significant difference and everything I’ve made has turned out wonderfully. (Of course, if you’re making lemon bars this won’t work : ) I would suggest the Apple Cider Vinegar rather than white vinegar, for instance, because it has a bit of sweetness to it.

      Hope this helps!

  29. says

    I have been wanting to try your German Chocolate cake recipe FOREVER. I haven’t gotten around to it yet. Shame on me. Seems like I can’t justify making a cake for no reason? I’d use maple syrup instead of agave in all your recipes.

  30. says

    I have never purchased almond flour but have coconut flour and love it. For this recipe and the rest, would it be ok to substitute coconut flour for almond flour? I really want to try this recipe out.

  31. Sandy says

    Hi Elana,
    Thank you so very much for all the time and effort you devote to your gluten-free recipes. However, my deepest appreciation is that you are willing to share your talents with all of us!!!!! I have told so many people about your sight and bought your book for a family member and myself.
    I have RA and do better without gluten and dairy and too many sweets, even agave. When I do feel like baking, I usually eat too much of the dessert in one week. It is so easy to justify eating too much since I am underweight. Sometimes I do freeze some for later or share with family,and friends. However, I was wondering do you plan to tackle cooking some desserts with stevia? I keep hearing bad press about agave.

    With gratitude,

  32. Jay Bradley says

    I guess I’m the only one who gags on the dry texture, and bitter flavor of arrow root powder. Nut, tapioca, and coconut flours, with combinations of xanthum gum or corn starch, seem to play nicer with a greater variety of flavors IMHO.

  33. says

    We noticed the saltiness at our house too and concluded that celtic sea salt (which we don’t use and have never seen) might be coarser than the salt we use. The result when we use your measurement in a recipe is that we’re actually putting in more salt than you are. Could be . . .

    Thanks for providing such a fantastic public service.

  34. Allison says

    Your old recipes are still the bomb! Salt level is perfect for me. I’m SCD so I use honey and can’t use arrowroot (I’ve had good luck substituting Cnut flour).
    I use your original Simple Bread recipe all the time- I slice it thin and put it back in the oven on low to dry them out as crackers.
    Vanilla Cupcakes are my staple birthday cake and recently I used it as a double layer strawberry ‘shortcake’ with whipped cream.
    I love the crust recipes from your book as well as everything I’ve tried.
    Your photos have always been excellent and I have particularly admired them- and I’m a photographer!
    Much appreciation and gratitude,

  35. says

    Elana… I LOVE your new photograph of the lovely YOU!! I liked the other one, but this one is, well terrific!! Your kitchen is so cheery with those lovely bright yellow appliances too. Anyway this comment has nothing to do with the Peach Crisp recipe… :-) I have not tried either one!
    ~Mrs. R

  36. says

    I found you on Beth Hayden’s site and immediately fell in love with the photos of your food. Sounds like you’re new to photographing what you cook – I’d never know it! I’m thrilled to have found your site and will be shopping for your book. Your recipes make my mouth water.

  37. Kate says

    I found your website 2 months ago and since then I always have nutty bread and either sesame or rosemary crackers around. On the weekends, we’ve been going through the pancake recipes. They are wonderful.They truly satisfy any carb cravings and they taste better than anything else I’ve tried. I’ve made roasted asparagus for dinner more than half the days this week – and that’s at the behest of a request – they are SO good. We also like the community supported spinach cakes.Lemon poppyseed bunny cookies, carrot cake, rosemary hazelnut shortbread(from your book)blueberry muffins and most of your fruit deserts are now our favourites and therefore our standards. The only recipe that didn’t totally elate me was the breakfast bars- they didn’t stay bars but crumbled into delicious granola. You do like more salt that I do and I adjust for that, but before I mess around with your recipes, I always make them according to your directions – I like the way you’ve invented the wheel. Thanks for sharing your passion with us.

  38. Jane says

    I love the fig rosemary crackers (with olive oil and salt- I use coarse Sel de Guèrande). Love, love, love..:-).

    Also I love the pear crisp recipe from your book. I prefer it using unblanched almonds I grind myself, and like them a bit coarse. I’ve also used hazelnuts and wow- with the pears.. wow. Even better. I don’t at all like agave with fruit, so I used honey. I had noticed with this recipe by the next day the dessert is fairly “greasy”… from the grapeseed oil, whether using blanched commercial almond flour or my own.

    The peach crisp recipe looks fab, will be trying it, thanks!!

  39. Katie says

    Elana, I follow this site but rarely (ever?) comment, I suppose because I would just be one of the 50 people praising another culinary victory : ) But I am so very grateful for the service you provide. And I LOVE salt and sometimes even add more to your theoretically “too salty” recipes — *gasp*! I just moved to Boulder for graduate work and hope you will have another book signing up here, just so I can make up for my lack of ‘comment contribution’ and thank you in person. Although, when I mentioned this to my husband he gave me an astonished look as he said, “Really? You’re not embarrassed to show her your copy of her cookbook?” Well, if you have another perhaps I’ll show up (with my ingredient-stained, sticky, note-filled book in hand) and offer some visual evidence of what a wonderful world you’ve opened up to me. I don’t think I could have stayed grain-free without this site. Actually, I know I couldn’t have! Thank you for your ingenuity and caring endeavors of healing food : )


    P.S. Some of our favorites are the almond-flour breaded fish sticks, herb and cumin/paprika crackers (a life-saver and simultaneously the bane of my waistline — with salsa… how to stop at a handful?!), and a variation of your chocolate cake most recently…oh my. I finally made a frosting that works almost like “traditional” frosting so that was a moment of celebration for all : ) We love pretty much all of it though, and I delight in adapting your recipes to my needs. Thank you again!

  40. colormepink says

    Elana, your blog has evolved for the better in many small and big ways since I began following you.

    My favorite recipes are Lee’s Banana Birthday cake (although I make it into muffins rather than one large cake), the Chocolate Cupcakes (coconut flour), and the Kale Chips. But still my favorite recipe that brought me to you in the first place is the Carrot Cake-although I do use 1/2 the salt :). I alternate between making it with carrots or apples and I always get nostalgic when I make it to remember what a gold mine I have found. (sorry to get a little sappy)

  41. jennifer says

    I seem to have problems with most the recipes from the book. They all come out a bit wet and runny. My muffins rise a bunch and then fall, the cookies are all too thin. I’m in loveland, so my altitude is similar, if not lower to you. The only thing I can think of is possibly too much baking soda or too much oil? Not sure. Everything rises and then falls. (1/2 tsb seems a bit much sometimes. Also, since you are trying to reduce salt, remember baking soda IS a form of sodium and can make things taste salty too…so remember that when you are salting your recipes)

    The solution for me has been to eliminate 1 cup of almond flour and replace it with 3-4 TBLS of coconut flour. Since I’ve been doing that, everything comes out with a more consistent texture. The chocolate chip scones for instance end up as wonderful, but spread out cookies. When i use the coconut flour they retain their shape and are more cakey….though still extremely moist and delicious.

    This solution has had the added benefit of cutting the cost down since Almond flour is SO expensive.

    Would LOVE a pound cake sometime!

    Thank you for all your wonderful recipes!

  42. Patty says

    I found your website last year and after 15 years of gluten and dairy free eating it made me really happy and I swooned at the chocolate chip cookies and other delights. But I always knew my body wasn’t happy with any kind of sugar, and then last October, I was diagnosed with pre-diabetes. I have been on a low carb diet ever since. I am technically no longer prediabetic, but have to stick to my diet and exercise. I still subscribe to your posts, because once in a while there is a brilliant thing I actually can eat like the asparagus and basil salad and the wonderful sesame crackers which now make me as happy as the cookies use to. Thanks so much

  43. Laura says

    Elana – I’m living by many of your website and book recipes! Truly life-saving, except when a nut-free person comes over!

    One thing I was wanting to do differently, if you have a suggestion, is to lesson oil/agave and add homemade or all natural applesauce. Any ideas?

    All the best,

    • Ali says

      I love this idea! When I was able to eat grains, I used applesauce all the time (Mott’s all natural was my sauce of choice). I’ve yet to try it grain-free. If I ever do, I’ll be sure to leave a comment.

      I make your cookies and pancakes all the time. We’ve made alterations to the pancake and cookie recipes to fit our needs and taste preferences (I almost always use 1/4 tsp salt or less–not really a fan of salt but recognize it as a flavor enhancer). I also bring the cookies to outings and always get complements from my grain eating friends as having the best cookies!

      I’m wondering, Elana, if you’ve ever made cakes/muffins without eggs? That is my goal as eggs do seem to bother me and are high on the common allergy list.

  44. says

    Picked up your cookbook after listening to you on a National Public Radio broadcast (Food Smooze w/Faith Middleton in Connecticut). Have made a number of the recipes (scones are definitely a family favorite) and enjoy reading your Pantry postings. Would be most helpful if your recipes also had calorie and fat counts; any possibility for including that information as well?

  45. says

    I make your Double Chocolate Chip Mocha cookies all of the time, as well as, Breakfast Bars. I teach cooking classes and one of the things we make in the Breakfast and Snack class is the Breakfast Bars. HUGE, HUGE hit! I’ve directed a lot of people to your blog and cookbook, because of those things! I’m really jealous about the photography class. I would love to take something like that here in KC. Keep up the great work! I’ll be making your crisp tonight only using up a bunch of plums and nectarines I have.

  46. Karen says

    This recipe sounds fabulous, but my daughter is allergic to nuts so I can’t use almond flour. What do you recommend as a substitute?

    • Jennifer Thompson says

      I have been having success using cashews. I just buy the salted and roasted cashews at Costco and put them in my food processor. I mix until they begin to clump together.
      I also mix this sometimes with some pecan flour, made the same way in the food processor.
      If my baked good has a somewhat liquid batter, I put it back in the food processor or my Vita-mix to blend it even more.
      The baked goods have a great texture and taste.

    • Maggie C. says

      I have used garbanzo flour, with no problem due to my husband’s almond allergies. I have not had any problems.

  47. Nancy says

    I love all the recipes. Have a question regarding the arrowroot powder–what do you use that for? I am trying to convert some of my favorite pre-gluten free recipes to gluten and grain free and wonder if I should add arrowroot powder to one of the cakes I am having an issue with getting just right. You have been a life saver to my family as we are very big sweet lovers and since being confirmed gluten intolerant and allergic to sugar and dairy, your recipes are great. I give thanks every day that I have found your website and give your cookbook out to all my converts to the gluten and grain free life!

  48. Karen says

    I can see why you enjoyed shooting those photos – that peach crisp looks gorgeous! My stomach is growling!

  49. says

    I love all of your crisp and crumble recipes. So easy to make and so versatile. I use the recipes year-round with whichever fruits are in season. Peaches and cherries were a huge hit last week!

    Thanks Elana!

  50. Beth says

    Your chocolate chip brownies and chocolate chip cookies are always a hit. No matter where I take them, or who eats them. They always disappear!

    They are my 2 “staple” gluten free desserts when going to someone else’s home.

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