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Gluten-Free Moussaka Recipe: A Taste of Greece in Your Kitchen

Let's take a trip to the Mediterranean with a classic Greek dish that’s been given a gluten free twist.


Gluten Free Moussaka Recipe
Gluten Free Moussaka Recipe

Get ready to fall in love with this Gluten Free Moussaka Recipe and dig into a hearty, layered casserole featuring eggplant, savory ground meat, creamy Béchamel Sauce and potatoes! This dish is perfect for family dinners, special occasions, or any time you want to indulge in some comforting, flavorful food.


Pair it with a fresh Crusty Gluten Free Sourdough Bread and/or Greek Salad. The tangy crunchiness will offset all of that richness beautifully.


Why This Gluten Free Moussaka is a Proven Winner:

  1. Gluten Free Goodness: Made with gluten free flour, this moussaka is safe and delicious for those avoiding gluten.

  2. Flavor Packed: Layers of roasted potatoes and eggplant, savory meat sauce, and creamy béchamel create a taste sensation that’s truly irresistible.

  3. Perfect for Any Occasion: Whether it’s a family dinner or a special occasion, this moussaka is sure to impress and satisfy.


How to Make this Gluten Free Moussaka Recipe

Yield: 8 Servings, Prep Time: 45 minutes, Cook Time: 60 minutes

Ingredients:

Eggplant & Potatoes:

  • 2 large potatoes

  • 2 large eggplants, sliced into 1/4-inch rounds

  • Olive oil

  • Salt and pepper to taste


Meat Sauce:

  • 1 lb (450g) ground beef or lamb

  • 1 large onion

  • 2 cloves garlic

  • 1 can (14.5 oz) crushed tomatoes

  • 2 tbsp tomato paste

  • 1/2 cup red wine (1/2 cup for recipe, 1 cup for you!)

  • 2 tsp ground cinnamon

  • 1 pinch of clove powder

  • 1 teaspoon dried oregano


Béchamel Sauce:

  • 4  tbsp unsalted butter

  • 1/4 cup gluten-free flour blend (make sure it contains starches like rice flour, potato starch, or tapioca starch)

  • 2 cups milk (whole milk or your preferred dairy-free alternative)

  • 1 cup of grated parmesan cheese

  • Salt and white pepper (the parmesan adds a lot of salt so proceed with caution)

  • A pinch of ground nutmeg (optional, but highly recommended for that classic béchamel flavor)

  • 2 egg yolks


Instructions:

  1. Prepare Eggplant & Potatoes

    1. Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 mins to draw out excess moisture

    2. Potatoes: Preheat your oven to 400°F (200°C). Toss the potatoes in a bowl with olive oil, fresh thyme leaves, salt and pepper. Lay the potato slices at the bottom of a baking dish and roast for about 20 mins, or until they are tender. Set aside.

    3. Toss Eggplant in a bowl with olive oil, fresh thyme, salt and pepper. Lay the eggplant slices on top of the potatoes and roast for 20 mins, or until they are golden and tender. Set aside.

  2. Make the Meat Sauce:

    1. In a large skillet, cook ground beef/lamb over medium heat until browned. Drain any excess fat. Add the onion, garlic,cinnamon, clove powder, oregano, salt, and pepper and cook until the onion is translucent.

    2. Stir in crushed tomatoes, tomato paste, red wine. Bring to a simmer and cook for 20 mins, stirring occasionally, until the sauce has thickened

  3. Prepare the Béchamel Sauce:

    1. In a medium saucepan, melt butter over medium heat. Add gluten-free flour blend and whisk continuously to form a smooth paste (roux). Cook for about 2-3 mins to get rid of the raw flour taste, but don’t let it brown.

    2. Gradually add milk to the roux, whisking constantly to prevent lumps and until mixture is smooth and starts to thicken. This usually takes about 5-7 mins.

    3. Season with salt, white pepper, and a pinch of nutmeg if you’re using it. Remove from heat and let cool slightly before whisking in egg yolks (skip if allergic to eggs). This will give the béchamel a lovely richness.

  4. Assemble the Moussaka:

    1. Preheat your oven to 350°F (175°C).

    2. Spread the meat sauce evenly over the eggplant and potato layers.

    3. Top with the béchamel sauce, spreading it evenly to cover the entire dish.

    4. Bake for about 45-50 minutes, or until the top is golden brown and the moussaka is bubbling around the edges. Let it cool for at least 10-15 mins before serving.


Important Tips for this Magnificent Moussaka

  • Salt & Rest Your Eggplant for Maximum Flavor - Eggplant can be a bit of a diva—it soaks up oil like a sponge and can turn bitter if not handled right. Salt the slices and let them rest for 30 minutes before cooking. This draws out excess moisture and bitterness, leaving you with perfectly tender, golden-brown layers that don’t go soggy.

  • Use the Right Gluten-Free Thickener for the Béchamel - Traditional moussaka relies on flour-based béchamel, but our Béchamel Sauce has gluten-free all-purpose flour or you can even use cornstarch for the same creamy, velvety result. Bonus tip: Whisk constantly and use warm milk to avoid lumps!

  • Let It Rest Before Serving - Tempting as it is to dive straight in, moussaka needs time to set. Let it cool for at least 20-30 minutes after baking—this allows the layers to firm up so you get perfect slices instead of a soupy mess on your plate.


So next time you’re craving a taste of Greece, whip up this gluten-free moussaka. It’s hearty, delicious, and guaranteed to bring a little Mediterranean sunshine to your table. Now, go forth and moussaka like a pro!

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