My sister gave me a very cool pottery baking dish from a little shop near Charleston. She made delicious baked Brie in hers with a thin dough crust. I want to make it for my good friend who loves cheese, but cannot have gluten. Is there a good alternative to the crust that's still crusty? Sister had a layer of pecans toasted with brown sugar under the crust. I may do that, or I may use my homemade fig jam with the toasted pecans. I still like the idea of a bready top and maybe bottom layer. Any suggestions?