Dining and Cooking
[ENG] Gluten Free Baghrir / بغرير بدون غلوتين - CookingWithAlia - Episode 501
In Breads and Bakery

[ENG] Gluten Free Baghrir / بغرير بدون غلوتين – CookingWithAlia – Episode 501



Let’s continue our “Healthy Ramadan” series to prepare healthy recipes for Ramadan. Today, we are going to prepare Baghrir the healthy way.

RECIPE: https://goo.gl/YA3yNj

INGREDIENTS:
Baghrir Dough Ingredients:
100 g (3/4 cup) corn flour
50g rice flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon yeast
2 tablespoon sugar
1 teaspoon vinegar
250ml lukewarm water

Topping:
Honey

DIRECTIONS:
Step 1: Making The Batter
1- Place all the following ingredients (corn flour, rice flour, dry yeast, baking powder, salt, sugar and vinegar) in a bowl and mix together
2- Add lukewarm water and mix. Keep adding the rest of the water little by little and mixing, until you reach the desired consistency.
3- In a blender, place the batter and mix until you have a soft mixture, about the same consistency as a French crepe
4- Place the batter in a bowl, cover with a clean towel, and leave to rest for 20 minutes in a warm place.

Step 2: Cooking The Baghrir
5- Heat a nonstick pan on medium heat. Stir the batter and pour 1/2 cup of it into the center of the hot pan.
6- Spread the batter evenly into a circle.
7- You will notice the holes forming at the surface as the batter is drying up.
8- The Baghrir is done when the surface looks dry and does not feel wet anymore. Do not flip, Baghrir is cooked on one side only.
9- Place the Baghrir on a flat surface in a single layer, preferably on a clean cloth. Do not stack the Baghrir one on top of each other or they would stick.

Step 3: Serving
Serve the baghrir warm with hot syrup made of melted butter and honey mixed together. For less calories, you can serve it with warm honey alone.

29 Comments

  1. worldp3ac3

    رمضان كريم يا حلوة… when I was in Morocco I had the best time. I would love to marry a Moroccan man ! I'm half Egyptian

  2. Good Old Tunes

    Egyptians stuff these with nuts/coconut/raisins then fry them and cover them in syrup. Lovely to see a gluten free version!

  3. Stacey Yildiz

    Is semolina the same as the semolina flour or can we put it in the blender to make it finer? I saw your older video of it I want to use the semolina

  5. colored.feather

    impressive how you worked so well with Rice flour. I feel so defeated working with rice flour, doesn't matter how much liquid I put in, it always soaks it all up.

  7. Hope Larhrib

    Alia please help me figure out a gluten free msemmen recipe . Could I use the same ingredients. Please help

  9. Warda Ismail

    Salam alia ramadan kareem

    Is there any other alternative for rice flour … where I live I couldn't find it
    Please help me ??

  10. Ayat78

    Why in another video do you use semolina and flour for the non gluten free version ?

  11. Ayat78

    Just so you know gluten free version doesn't work , corn flour in the UK corn flour is white , and they end up looking like wall paper paste and smell really horrible …. 🙁

  13. Rabia Taslim

    I've noticed since the very beginning of your videos till now u,ve lost lot of weights n u look nice,would u like to share how you've lost weight

  15. Co-Cyb-19

    I forgot to ask, how long would the batter last in the fridge? I want to prepare it before Iftarri time for a few days at at a time.

  22. Dua

    I've been looking for such a recipe ever since I went gluten free FIVE YEARS ago!!! I've been craving baghrir soooo much especially after moving overseas and I'm very excited to try it 💕💕

  29. Daniela Ivanova

    Thank you for this recipe. I wanted to try something new and easy to make. And omg ,I only made a few to try, and my son ate 4 😮. Easy, quick and sooo fluffy. Definitely will try again.❤

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