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Any tips for making gluten-free Moroccan dishes?

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I recently found out I’m gluten-intolerant, and I’m struggling to find gluten-free options. Does anyone have tips for adapting Moroccan dishes to a gluten-free diet?

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For gluten-free bread, try making harsha with cornmeal instead of flour. It’s naturally gluten-free and has a similar texture to traditional Moroccan bread.

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You can substitute rice flour for regular flour in some recipes, like msemen or baghrir. It won’t be exactly the same, but rice flour is light and gives a nice texture.

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Couscous can be tricky, but quinoa or rice are great substitutes. They don’t absorb flavors quite the same way but work well with Moroccan spices and vegetables.

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Most Moroccan salads, like zaalouk or taktouka, are naturally gluten-free, so you don’t have to make any changes to enjoy those dishes!

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