Roti Gluten Free Food
ROTI - GLUTEN FREE
A simple flat-bread that's great served with a curry dish. This is a gluten-free version of a traditional Indian Roti
Provided by Jubes
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the flours and salt in a bowl, making a "well" in the centre. Pour in the water and mix until a soft dough forms.
- Gentley knead the dough on a hard surface that has been lightly dusted with additional amaranth flour. Knead for 3 minutes or until smooth. Divide the mixture into 8 equal portions. Roll out each portion into a circle.
- Using a non-stick frypan, cook over a medium heat until cooked and golden on both sides. Cook one at a time.
- Lightly brush with meted butter and keep warm while you cook the remaining roti.
Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 40.2
GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1
I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).
Provided by Whats Cooking
Categories Yeast Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
- Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
- Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
- Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
- Brush with ghee or olive oil before serving.
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- Jowar Flour (Sorghum/White Millet Flour): This flour is made from whole dry jowarand is creamy white or yellow in colour. Being low in fat and high in protein, it provides with a healthy gluten free alternative.
- Ragi / Nachni Flour (Finger millet / Red Millet Flour): The flour from these tiny red grains is reddish brown in colour. It has a slightly bland flavour and a nutty aroma.
- Bajra Flour (Pearl Millet Flour/Black millet flour): Bajra flour is made from the small round grains of black millet. Bajra flour is greyish in colour and has a slightly nutty flavour.
- Rajgira flour (Amaranth/Ramadana flour): It is obtained from Rajgira. / Ramadana which is the seed of the Amaranth plant. It is a very rich source of protein, calcium and iron.It is usually used during fasts to prepare ladoos, puris, theplasetc.
- Soya Flour: Soya flour is pale yellow coloured flour and is made from whole soyabeansthat have been roasted and ground. It has a peculiar nutty flavour and odour which is rare in other flours.
- Buckwheat (Kuttu) flour: It is called "Kutti-no daro" in Gujarati and "kutto" in most other Indian languages. It is a fine powder with a slightly sour flavor and is popularly used during the nine day Navratri fast to prepare dhoklas, pancakes, purisetc.
- Rice flour /Brown Rice flour: Rice flour / brown rice flouris the finely ground powder of de-husked rice. Brown riceis also called “unpolished rice” and is healthier than white rice flour because of its high fibre content.
- Besan (Bengal gram flour): Bengal gram flour is made from 100% pure chana daland is rich in protein, carbohydrates, calcium, folic acid, zincand potassium.
- Maize flour (Makai ka atta): Maize flour is made from dried corn and is milled from the whole corn kernels. It is yellow, coarse and odourless flour with a slightly sweet flavour.
- Cornflour: Cornflour is derived from the starch of the corn kernels. It is white in colour and has a soft and fine texture. It is odourless and has a mild taste.
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