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Gluten Free Pastitsio "Krema"

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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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