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Gluten Free Moussaka?

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blopez34

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I am going to a dinner party where the hostess is gluten free. I thought I would try making this and bring it to her house. What do you guys think of it?

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Do you have tips for working with phyllo?

I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the...
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I have made regular moussaka with gluten, so I think I will be okay with this (I am kind of new at cooking Greek food).
 
I ate Gluten Free moussaka once and you know what it seemed like to me? That I was essentially eating moussaka topped with mashed potato, almost like a Greek shepherds pie. It was delicious and I didn't mind it, it was just different from what I expected. I think this might be a pretty common textural issue to think about with the GF version of this dish.
 
I did end up cooking that recipe - it was pretty good but I know what you mean @GreekGirlCooks ... it had a texture I wasn't expecting. It was still good, though - everyone loved it!
 
blopez34 said:
I did end up cooking that recipe - it was pretty good but I know what you mean @GreekGirlCooks ... it had a texture I wasn't expecting. It was still good, though - everyone loved it!
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Would you make it again? Thanks for the feedback on the recipe!
 
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