Gluten-free Roti (Indian flat breads)

[Yogi Gupta]

Ingredients used in making gluten-free Roti
Flours
Flours used to make Gluten-free flat breads (Roti) are: Rice, Corn,
Buckwheat (Kuttu), Legumes (Besan, Moong, Urad, Soya beans), Millet
(Bajra, Jowar, Ragi, Kheri, Kodo, and Jhungori), Tapioca (Sabudana),
and Water chestnut (Singhara).
Amaranth, Potato flour are not popular. Boiled white potatoes and
sweet potatoes are kneaded in the dough in some of the recipes.
Quinoa is popular in South America and United States, it is not
available in India. You can use Quinoa flour same as Bajra.
Nuts
All nuts and nut flours are gluten free including: Almonds, Sesame,
Flaxseeds, Walnuts.
Fresh Vegetables
Onions, Scallions, Garlic, Cilantro, Serrano, Ginger, Fenugreek leafs,
Tomatoes, Carrots, Spinach, Mustard greens, Potatoes, Sweet Potatoes,
Cauliflower
Spices, Leavening agents
Salt, Sugar, Cumin, Ajwain, Fenugreek seeds, Turmeric, Cayenne, Ghee,
Butter, Dahi (Yogurt), Eggs, Arrowroot, Sabudana (Tapioca)
Be careful when selecting Baking powder, some baking powders may not
be gluten-free.

Gluten-free fltat breads (Roti)
http://www.indiacurry.com/bread/glutenfreeflatbreads.htm

Maknig gluten-free Roti
http://www.indiacurry.com/bread/makingglutenfreeflatbreads.htm