No Indian meal is complete without a roti and in this age of health-conscious eaters everyone morsel is counted.  As Roti’s became gluten free, they found back their place in every plate. Thought it took a little longer to fix the non-flour mindset, But you taste it rest be assured you are gonna love it’s taste and texture. These gluten free breads are known for their nutritional profile. They may be bit tricky understanding the dough consistency but gluten free roti’s are surely are deliciously soft which one can have either with curry, hummus and dips. 

Though these gluten free recipes, tend to need more adaptations to yield success so this is why it's so important to adhere to the recipe at hand.

Few of them are

Jowar Flour (Sorghum/White Millet Flour):

Jowar happens to an pretty ancient cereal and has been known to civilization for years. The flour is made of whole dry jowar is either creamy white or light yellow in colour. High on protein and low on fat, this makes for a great healthy gluten free alternative apart from being good source of protein, iron, B vitamins and dietary fiber. It is high in antioxidants. Jowar flour is known to be used in few Maharashtrian and Gujarati delicacies. It makes for great pancakes or dosas once it’s added to the batter. It gives that crispy texture. This also is an alternative when it comes to gluten free baking. The trick of rolling this flour is doing it between two sheets of plastic or shaped by hand

Ragi/ Nachni Flour (Finger millet Red Millet Flour): 

These tiny red grains that are little brown in colour is pretty much bland and has a much rustic aroma. It has a slightly bland flavour and a nutty aroma. It has a high nutritional calcium, iron and protein content, this is much used in Karnataka, mostly to make Ragi Mudde. Also known as Nachni, Mandua or finger millet, I t is also used to prepare Indian breads like bhakri, pancakes, Ragi roti and dosas. The flour is often coarsely grounded or finely, depending on recipe requirement. 

The Ragi roti’s goes best with chokha or Hummus. Trick is too cook quickly so that it stays soft like any other wheat roti. When you chew it’s little fibrous. This wonder grain also makes for great ladoo, porridge, or even dosa. 

Bajra Flour (Pearl Millet Flour/Black millet flour): 

Though mostly grown in Rajasthan and savoured dearly in the state, the thickly rolled bajra rotis are mostly cooked in woodfire. The flour that’s made from small round grains of black millet, the flour is light grey and has a slightly nutty flavour. Commonly eaten in winters, this multi-nutrient protein rich, iron, calcium loaded roti is known for it’s high alkaline nature. Kneading the dough with little warm water is makes it easier to hold. Smeared with white butter this is a delight.

Rice Flour

Just rice flour and little lukewarm water make for perfect gluten free, vegan, plant based flat beard. Also known as Chawal Atta Chapatis these rotis go great paired with curries, dal, subzis, raita, achar etc. another alterative is you can also make flour from brown rice, just that it has shorter shelf life. Light on your belly, extremely soft, it needs to be stored wrapped in muslin cloth. In Bangalore and Mysore Rice flour bread is also known as Akki ki Roti and is mostly eaten with coconut chutney.