Naan Therapy

Or should it be 'paratha' therapy …

Home made gluten free flour for Indian style breads

with one comment

Every time mother visits from India, I turn her skills to experimentation of some sort. Current ongoing one is on home made gluten free flours that are perfect for desi style rotis and parathas. I am frankly sick and tired of what you get off the shelf for gluten free flours, they are too starchy and too white.

Here are a few combinations that have worked i.e. they deliver healthy balance of proteins and fibers, result in decent binding and tastes good.  These blends don’t necessarily look pretty…and need a little oil….and Bob’s Mills flours are definitely not cheap….and if you are gluten sensitive, you have probably accepted that life is collection of compromises.

Blend 1:

  • Millet (1 cup)
  • Amaranth (1 cup)
  • Brown rice (1 cup)
  • Oat (1 cup)

Blend 2:

  • Oat bran (1 cup)
  • Oat (1 cup)
  • Brown rice (1 cup) 
  • Teff (1 cup)
  • Potato Flour (1 cup – this gives the binding and softness)

Blend 3:

  • Oat bran (1 cup)
  • Millet (1 cup)
  • Sorghum(1 cup) 
  • Teff (1 cup)
  • Potato Flour (1 cup – this gives the binding and softness)

General notes:

  • Teff is a very dry flour. It needs to be balanced out with potato flour.
  • Too much of potato flour can result is goo-ey rotis. If your blend has this problem, trying making parathas with onions and spices thrown in.
  • Masa results in a very dry flour and overwhelms the taste of the final product.
  • Garbanzo bean flour has a bitter aftertaste in rotis even though it is perfectly reasonable in socca.

I will add to the list if I find more…

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Written by Som

August 24, 2015 at 7:43 pm

One Response

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    wilsonjohns30111

    April 8, 2016 at 7:26 am


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