Gram flour rotis are ideal for those with gluten sensitivity
Several food grains have a protein called gluten. It occurs with starch in the endosperm of a number of cereal grains. There is a whole range of gluten-related disorders that may require people to shun food grains and food products with gluten in them. As people become more and more aware of symptoms of gluten allergies and other gluten-related diseases, the demand for safe food products and alternative food grains has also increased. Consequently, people have also become more aware of gluten-free options that have always been a part of our culinary repertoire but that are just being ‘re-discovered’ now. Two such gluten-free grains that are widely used in Indian kitchens include besan or gram flour and rice flour.
Chapatis are integral to Indian meals. These flatbreads are part of more or less every meal of the day. They are typically made from wheat or refined flour and are eaten with a variety of vegetarian and non-vegetarian curries and dry preparations. But wheat flour contains gluten and so anyone with gluten sensitivity or a wheat allergy may have to remove chapatti from their daily meals. Chapatis contain good amounts of fibre and other micro-nutrients and you can make gluten-free versions with a number of flours including gram flour, rice flour, amaranth flour, buckwheat flour etc. One such recipe for gluten-free roti was shared by Chef Manjula Jain on her YouTube channel.