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How can I make traditional Moroccan dishes suitable for a gluten-free diet?

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I’m gluten-intolerant but love Moroccan food. What are some easy substitutions or gluten-free alternatives I can use without compromising on taste?

4 Answers
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For couscous, you can substitute regular wheat couscous with quinoa or gluten-free corn couscous. The texture is slightly different, but the flavor is just as good.

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Most tagines are naturally gluten-free as long as you skip any side bread. You can use rice, quinoa, or even gluten-free flatbreads as a substitute for traditional Moroccan khobz.

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If you're making bread-based dishes like msemen or harcha, try using a gluten-free flour mix, like a combination of rice flour and almond flour.

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Harira, a traditional soup, is easy to make gluten-free by using chickpea flour to thicken it instead of regular flour. The soup still tastes amazing!

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