Having to give up gluten need not mean having to give up taste or nutrition. There are special versions of products available, but recipes and cuisines that don’t need gluten substitutes make life much easier.
The fresh and tasty Mediterranean diet has been shown be one of the healthiest on the planet. Greek-style is a particularly good way to eat, and with a few tweaks the recipes work perfectly for gluten-free requirements.
For instance, moussaka can be made using cornflour for the béchamel sauce, and when summer comes the standard Greek salads and yogurt-based dips need no changes.
Here is a variation on the classic Greek dish Gigantes Plaki (baked giant beans).
It tastes good fresh and even better reheated, so make double at the weekend and freeze or chill half for a low-effort weeknight meal.
With plenty of protein and vitamins, this bake provides nutrition to match its taste.
Butter beans work perfectly as authentic ‘gigantes’ can be hard to find. Feel free to substitute or add other vegetables, and don’t worry too much about precise quantities. Greek cooking is an art, not a science!
2 400g tins butter beans, drained
2 chopped onions
2 medium courgettes, sliced
2 stalks celery, chopped
3 cloves garlic, crushed
1 tin chopped tomatoes
Herbs: 1 tsp each of dried parsley, oregano and mint, or the fresh equivalents if you have them
Salt and pepper
Feta cheese for topping (optional)
I am also waiting for courgettes! I don't need gluten free but I love my Greek food and this looks delicious. I might throw in some fish or meat for a change, not authentic but I'm sure no-one will mind.
This will be on my to-make list when my garden courgettes have grown. I always have a glut. More courgette recipes will definitely be welcome this summer!
I would love this, and don't often see butterbean recipes so will give it a go, thanks