For a gluten-free dessert with plenty of Middle Eastern flair, consider using polenta. Although most commonly used to make a creamy, buttery, herbflecked accompaniment to savoury dishes, finely ground polenta has a crumbly, slightly grainy texture akin to semolina and is gluten-free.
It cooks in a similar way to semolina, making it an good substitute. So take a favourite basboosa recipe, substitute finely ground polenta, and the syrup-drenched cake will taste just as good. While most basboosa recipes don’t call for flour or baking powder, if yours does, use gluten-free versions.