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How can I make a gluten-free version of Moroccan baghrir?
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September 15, 2024 5:27 pm
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I love Moroccan baghrir, but I recently found out I’m gluten intolerant. How can I make a gluten-free version that still has that signature spongy texture?
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September 15, 2024 5:28 pm
You can use a mix of gluten-free flours like rice flour and cornstarch to get a similar texture. Just make sure to let the batter rest long enough so the bubbles form properly.
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September 15, 2024 5:29 pm
Try substituting regular flour with a combination of buckwheat and tapioca flours. It may take a bit of trial and error, but the texture should still turn out airy if you steam the baghrir properly.
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September 15, 2024 5:31 pm
I’ve had success using a mix of almond flour and tapioca starch. The key is to maintain the fermentation process so that the baghrir stays light and spongy.
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