I'm looking to make some traditional Greek pastries, but I need them to be gluten-free. Has anyone here tried this before? Specifically, I’m interested in making gluten-free versions of popular pastries like baklava, kourabiedes, or loukoumades.
Here are a few questions I have:
Here are a few questions I have:
- Flour Alternatives: What gluten-free flour works best for these recipes? Almond flour, coconut flour, or a gluten-free baking mix?
- Texture and Taste: How do the gluten-free versions compare to the traditional ones in terms of texture and taste?
- Recipe Adjustments: Are there any specific adjustments or tips for adapting these recipes to be gluten-free without compromising too much on authenticity?
- Personal Favorites: Does anyone have a tried-and-true gluten-free Greek pastry recipe they would recommend?