I have a gluten free friend and I am fairly new to getting the hang of pastitsio "krema" as it is. I am wondering if you have any tips for giving it the same texture without the gluten. Already I know that because there is no gluten, this will be tricky. I had an early attempt that was a disaster (very runny).
I had a moussaka where the gluten free "krema" turned out to be mashed potatoes. I mean, would this work on pastitsio? I am hesitant because it's not the same thing - but it had a decent enough texture.
I had a moussaka where the gluten free "krema" turned out to be mashed potatoes. I mean, would this work on pastitsio? I am hesitant because it's not the same thing - but it had a decent enough texture.