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What’s a good gluten-free alternative for Moroccan semolina-based dishes?

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Many Moroccan dishes use semolina (harcha, baghrir, couscous). What are some traditional or innovative gluten-free alternatives?

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Corn flour works well for making gluten-free harcha.

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Quinoa couscous is a great alternative for those avoiding wheat.

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Almond flour and coconut flour can replace semolina in Moroccan pastries.

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Millet couscous is a lesser-known but traditional gluten-free option.

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