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Gluten Free Pastitsio "Krema"

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D

dimi_pat

Active member
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.
 
The karma seems to be a mild problem. Pastitsio is made with pasta. You have a gluten-free pasta you can use to sub for the pastitsio noodles?

Yes, some parts of Greece top moussaka with mashed potatoes, but that's topping eggplant, not pasta.

Kreme is basically white sauce. You might want to Google white sauce gluten-free flour and see what comes up.
 
I have a friend that uses a King Arthur gluten free flour blend and proceeds to make the Krema with the same proportions as her family's recipe. She said that it doesn't set up quite the same way, but she can get pretty close.
 
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It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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