GreekGirlCooks
Member
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?
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?