Why You Can't Get Knafeh of It Gluten-Free (But You Can Make It)

December 28, 2025 •

4 min read

Traditional knafeh is unfortunately not a gluten-free dessert, as it is typically made with wheat-based phyllo dough (kataifi) or semolina. This means individuals with celiac disease or gluten sensitivity must seek alternative preparations to safely enjoy this sweet, cheesy treat.

Quick Summary

Traditional knafeh contains gluten from its wheat-based dough. Gluten-free versions are achievable using substitute ingredients like rice flour, tapioca, and cornstarch, or by replacing the noodles entirely with alternatives such as rice noodles.

Key Points

Traditional Knafeh is not gluten-free: Both common doughs, kataifi (shredded phyllo) and semolina, are wheat-based and contain gluten.
Gluten-free versions require substitution: To make knafeh safe for a gluten-free diet, the wheat dough must be replaced with alternative ingredients.
Use a special flour blend: Homemade gluten-free dough can be crafted using a specific mixture of rice flour, tapioca flour, almond flour, and xanthan gum to mimic the traditional texture.
Consider rice noodles for a shortcut: For a simpler process, thin rice noodles can be used to replicate the shredded pastry component.
Watch for cross-contamination: Commercial knafeh is unsafe due to the high risk of gluten contamination, so preparing it at home is the safest option.
Make sure to use gluten-free ingredients: Ensure all other components like cheese, sugar, and toppings are certified gluten-free to avoid contamination.

The Gluten Problem in Traditional Knafeh

At its core, the delicious, traditional knafeh gets its signature texture from its dough, which contains gluten. The two most common types of dough are fundamentally non-gluten-free:

Kataifi Pastry: The more widely known version of knafeh, particularly the coarse 'khishnah' type, uses kataifi pastry. This is a special, shredded phyllo dough made from wheat flour and water. It provides the characteristic fine, string-like crust that bakes up crunchy and golden. As it's directly made with wheat, it is not suitable for those with celiac disease or gluten intolerance.
Semolina Dough: The fine 'na'amah' style of knafeh, famously associated with the city of Nablus, uses a dough made from semolina flour and sometimes all-purpose flour. Semolina is a coarse, purified wheat middlings of durum wheat, meaning it also contains gluten and is not safe for a gluten-free diet.

Beyond the dough, the rest of the dessert—the cheese filling, sugar syrup, and pistachio topping—is typically gluten-free, but cross-contamination is a significant risk in commercial bakeries. This is why attempting to purchase a traditional knafeh is never a safe bet for a truly gluten-free experience.

Making Knafeh Gluten-Free: Substitutions and Alternatives

The good news is that recreating knafeh at home with gluten-free ingredients is entirely possible, allowing you to enjoy the same gooey, sweet-and-savory experience without the health risks. The core challenge is replicating the unique texture of the kataifi or semolina dough.

Using a Gluten-Free Flour Mix

Crafting a homemade gluten-free kadaifi-like pastry is a rewarding process. The key is to use a specific blend of gluten-free flours that, when combined, can mimic the delicate, crunchy texture of the traditional dough. A recipe from Science & Crumbs outlines a successful approach.

Ingredients for gluten-free dough typically include:

Rice Flour, Tapioca Flour, and Almond Flour: This combination provides the necessary structure and helps achieve a desirable crispy finish.
Cornstarch: Acts as a thickener and contributes to the signature crunch.
Xanthan Gum: This is the critical binding agent in gluten-free baking, replacing the function of gluten in wheat flour.
Milk Powder and Milk: Adds flavor and stability to the dough.

The process involves blending these ingredients into a pourable batter, which is then squeezed through a small nozzle onto a skillet to form thin, noodle-like strings. These strings are then used in the same manner as regular kadaifi.

Using Alternative Pastries

For a simpler, quicker path to gluten-free knafeh, some home cooks use pre-made ingredients that already have a similar texture. Thin rice noodles, often used in Asian cuisine, can serve as a surprisingly effective substitute for the shredded pastry. The steps are straightforward:

Prepare the rice noodles: Briefly boil the noodles and then strain them thoroughly to remove excess moisture. A crucial step, as excess water can prevent a crispy texture.
Combine with fat: Mix the strained noodles with melted butter or coconut oil and sweetener, similar to traditional preparations.
Assemble and press: Layer the noodles in a pan with the cheese filling, pressing firmly to compact.
Cook and serve: Cook until golden and crispy, then soak with syrup and garnish with pistachios. This method offers a fast and reliable way to enjoy a gluten-free version of the dessert.

Comparison: Traditional vs. Gluten-Free Knafeh


Feature	Traditional Knafeh	Gluten-Free Knafeh
Dough Type	Wheat-based shredded phyllo (kataifi) or semolina flour.	Homemade batter (rice, tapioca, almond flour) or thin rice noodles.
Gluten Content	Contains gluten, unsafe for individuals with celiac disease.	Gluten-free, safe for gluten-sensitive individuals (if prepared properly).
Texture	Crunchy, fine, and string-like dough crust.	Crispy but may have a slightly different mouthfeel depending on the flour mix or noodles used.
Availability	Widely available in Middle Eastern bakeries and restaurants.	Primarily found in specialty shops or made at home, as commercial GF versions are less common.
Preparation	Can be purchased ready-made or from frozen sections of grocery stores.	Requires careful ingredient sourcing or making the dough from scratch.

Sourcing Gluten-Free Knafeh and Ingredients

While finding pre-made gluten-free knafeh is still a challenge in many places, the market for gluten-free ingredients is growing. You may find pre-made gluten-free kadaifi-style pastry in specialty stores or online from companies like Gluteneks. However, the most reliable and safest method is to prepare it yourself at home, allowing for complete control over the ingredients and avoiding any risk of cross-contamination.

Conclusion: You can't get knafeh of it gluten-free? Not anymore.

To answer the question, traditional knafeh is not gluten-free due to its wheat-based dough. However, thanks to creative and successful recipes, enjoying a delicious, safe gluten-free version is more accessible than ever. Whether you choose to create a homemade flour-based dough or use a clever rice noodle hack, the joy of a warm, cheesy, and sweet knafeh is no longer off-limits for those with gluten restrictions. The phrase, "you can't get knafeh of it gluten-free" can now be a thing of the past. With some effort, you can enjoy this treat safely and deliciously.

For a detailed recipe on how to make your own gluten-free knafeh from scratch, a great resource is the Gluten-Free Mini Kunafa recipe from Science & Crumbs, which offers a reliable guide to creating the signature texture with gluten-free flour blends.

Frequently Asked Questions

Traditional knafeh is made from either kataifi pastry, a type of shredded phyllo dough, or a fine semolina dough, both of which contain wheat and therefore gluten.

It is generally not safe to assume a knafeh from a regular bakery is gluten-free. There is a high risk of cross-contamination with wheat flour, and the traditional recipe is inherently non-gluten-free.

You can use a homemade dough made from a specific blend of gluten-free flours like rice flour and tapioca with a binding agent such as xanthan gum. Alternatively, thin rice noodles can be used as a convenient substitute.

A common gluten-free knafeh dough recipe includes a blend of rice flour, tapioca flour, almond flour, and cornstarch, bound together with xanthan gum and liquid ingredients like milk and water.

Traditionally, knafeh uses a sweet, melted cheese like akkawi, nabulsi, or a mozzarella-ricotta blend. For a gluten-free version, any of these cheeses can be used as they are naturally gluten-free.

Yes, the simple sugar syrup, or 'attar', poured over knafeh is made from sugar, water, and rose or orange blossom water, all of which are gluten-free.

Gluten-free flours and xanthan gum can be found in most major grocery stores or online. Specialty markets or online retailers may also sell pre-made gluten-free kadaifi pastry from brands like Gluteneks.