1 - 7 of 7 Posts
I recently ate a really good gluten free moussaka. I am not gluten free, but it was actually delicious. I have a friend who is gluten free so I thought I'd make something for her.

The Krema was really creamy, almost like a potato puree made with cream. Could it be possible this is what they did? Or maybe they made a Krema with gluten free flour? I can't tell. Does anyone have any advice?
 
My wife simply substitutes Greek yoghurt (with a beaten egg & feta added) and tops with graviera.
But she does a terrific stove top version - I’d hate to say “deconstructed” - which involves cooking mince(beef is fine, as we all know) with garlic & finely chopped onion, diced aubergine, passata/tinned/diced fresh tomato’s & chickpeas. Then add uncooked rice (per person quantities) stock, cinnamon & Aleppo pepper or paprika. Cook covered on a low heat till the rice is al dente (but not chalky). Serve topped with Greek yoghurt (add crushed garlic if you like) and scatter a good, salty kefalotiri or aged graviera. Oh, and get the ouzo & ice out or retsina & sparkling water. Cooking’s thirsty work.
 
GreekGirl, have you googled gluten-free cream sauce or gluten-free Béchamel? Just did and came across several recipes, don't know how good they are, but there are sources out there.

Was it at someone's house or a restaurant where you had it? I would ask how it was made. Even at a restaurant, chefs or cooks are often willing to share how they make something.

Good luck in finding something that works.
 
It’s great that you enjoyed the gluten-free moussaka! There are a couple of ways the creamy Krema (béchamel sauce) might have been made gluten-free. One common method is using gluten-free flour to thicken the sauce, which can result in a texture similar to the traditional version. Another possibility, as you mentioned, is that they used a mashed potato base mixed with cream or even a combination of potatoes and gluten-free flour, giving it that extra creamy consistency.

If you're planning to make it for your friend, you could try either approach. Using mashed potatoes with a bit of cream would give a rich, comforting texture, while gluten-free flour can help you achieve a more classic béchamel. Both methods should work beautifully, and your friend will surely appreciate the effort!
 
  • Like
Reactions: Luana
My wife simply substitutes Greek yoghurt (with a beaten egg & feta added) and tops with graviera.
But she does a terrific stove top version - I’d hate to say “deconstructed” - which involves cooking mince(beef is fine, as we all know) with garlic & finely chopped onion, diced aubergine, passata/tinned/diced fresh tomato’s & chickpeas. Then add uncooked rice (per person quantities) stock, cinnamon & Aleppo pepper or paprika. Cook covered on a low heat till the rice is al dente (but not chalky). Serve topped with Greek yoghurt (add crushed garlic if you like) and scatter a good, salty kefalotiri or aged graviera. Oh, and get the ouzo & ice out or retsina & sparkling water. Cooking’s thirsty work.
Wow, this sounds fantastic. I forget that Greek yogurt is a good stand-in. The deconstructed concept is great too - it looks easier! I am not gluten free but I think these hacks seem delicious.
 
My wife simply substitutes Greek yoghurt (with a beaten egg & feta added) and tops with graviera.
But she does a terrific stove top version - I’d hate to say “deconstructed” - which involves cooking mince(beef is fine, as we all know) with garlic & finely chopped onion, diced aubergine, passata/tinned/diced fresh tomato’s & chickpeas. Then add uncooked rice (per person quantities) stock, cinnamon & Aleppo pepper or paprika. Cook covered on a low heat till the rice is al dente (but not chalky). Serve topped with Greek yoghurt (add crushed garlic if you like) and scatter a good, salty kefalotiri or aged graviera. Oh, and get the ouzo & ice out or retsina & sparkling water. Cooking’s thirsty work.
Wow - this is a great idea!
 
GreekGirl, have you googled gluten-free cream sauce or gluten-free Béchamel? Just did and came across several recipes, don't know how good they are, but there are sources out there.

Was it at someone's house or a restaurant where you had it? I would ask how it was made. Even at a restaurant, chefs or cooks are often willing to share how they make something.

Good luck in finding something that works.
It was at a restaurant. I tried googling but got super overwhelmed. I will try asking the chef next time, I didn't think of that!
 

Getting the Custard Just Right for Galaktoboureko

’ve been trying to nail the custard for Galaktoboureko, and while it’s good, it’s not quite perfect. Sometimes it’s too runny, other times it’s too firm, and I can’t seem to find the sweet spot.

I’m using a semolina-based recipe and cooking it low and slow, but I’m wondering if there are any pro tips or tricks to get that silky, creamy texture that melts in your mouth. Should I be whisking more? Is there a secret ingredient I might be missing?

Also, any advice on getting the balance right between the syrup and custard so the dessert isn’t overly sweet or soggy would be amazing. Thanks so much!

"Traditional" Greek Baklava Variations?

Throughout Greece, I’ve come across some fascinating variations of baklava, each with its own regional twist. On Aegina, for example, I had pistachio baklava that was absolutely unforgettable—likely because the island is famous for its pistachios. This got me wondering about other unique types of baklava found throughout the country.

Do different regions use specific types of nuts or flavorings? Have you come across variations with walnuts, almonds, or even a mix? And what about the syrup—have you tried baklava made with honey, rosewater, or orange blossom syrup?

I’d love to hear about your experiences and recommendations.

Vegetarian Moussaka Tips?

I was at the supermarket yesterday, brainstorming ideas for a vegetarian Greek-inspired meal, and stumbled across some "Impossible" brand plant-based ground beef. It got me thinking—has anyone here tried making moussaka using something like this instead of the traditional meat?

I’ve made the classic version before, but this will be my first time trying a vegetarian spin. I’d love tips on how to get the flavors and textures just right with the meat substitute. Should I treat it the same as ground beef when cooking, or are there special tricks to making it work better in a layered dish like moussaka?

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Making Greek Meatballs for a Guy's Night

Hey everyone! I’m hosting a guy’s night to watch the big game, and I’m planning to whip up a ton of Greek meatballs (keftedes) for the crew. We’re expecting about 20 hungry guys, and I want to make sure there’s plenty to go around without going overboard. Any advice on proportions? I’m thinking bite-sized meatballs, but how many per person is a safe bet?

Also, I’d love tips on getting the flavors just right—herbs, spices, and any tricks for keeping them juicy. I’m considering baking to save time, but should I stick to pan-frying for that authentic crisp? Lastly, what dips or sides would go well with them? I’ve got tzatziki on the list, but open to other ideas.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top