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9 stories for“gluten free flour”
Rice flour is not a replacement for wheat, and no single flour is. Here is what each alternative actually contributes, which combinations work, and why psyllium and xanthan are not interchangeable.
Aug 11, 2026
Most gluten-free pizza bases are elaborate reconstructions of wheat. Socca is not pretending to be anything. Chickpea flour and water, rested and baked hot, gives you a crisp, sturdy base in half an hour.
Aug 11, 2026
Wild fermentation does something for gluten-free bread that yeast cannot: flavour, a softer crumb, and a loaf that keeps. It takes five days to start and about twenty minutes of work a day after that.
Aug 11, 2026
Both classic knafeh shells are wheat. Rebuilding the dish gluten free means rethinking the top layer entirely, and rice-based kataifi plus a coarse cornmeal crust gets remarkably close.
Aug 11, 2026
Most gluten-free flatbread cracks the moment you fold it. Psyllium husk is the fix: it does the job gluten did, holding gas and staying pliable, and it costs almost nothing.
Aug 9, 2026
Kibbeh is defined by bulgur, which is cracked wheat, so the gluten-free version has to be rebuilt rather than substituted. The good news is that the rebuild already exists in the region's own repertoire.
Aug 11, 2026
Tabbouleh is a parsley salad with a little grain in it, not the other way round. That makes it one of the easiest Levantine dishes to take gluten free, provided you pick the right grain.
Aug 11, 2026
Ripe bananas naturally replace eggs in this tender loaf. No specialized binders needed, just fruit, flour, and warmth.
Jul 25, 2025
Japanese buckwheat noodles dressed with a Levantine sesame sauce. The two sesame pastes are near relatives, and date syrup does the job mirin was already doing.
Aug 4, 2026
