Dessert op­tions

The National - News - Arts & Life - - Front Page -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.