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Gluten Free Moussaka?

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GreekGirlCooks

GreekGirlCooks

Active 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?
 
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.
 
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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.
 
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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!
 
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MatWatkinson said:
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.
Click to expand...
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.
 
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MatWatkinson said:
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.
Click to expand...
Wow - this is a great idea!
 
Luana said:
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.
Click to expand...
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!
 
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