Gluten Free Parathas | Gluten free Indian breads | parathas for celiac disease |

Gluten free Parathas | Gluten free Indian breads | no wheat paratha | parathas for celiac disease |

Wondering how parathas can be made gluten-free? After all, our they are usually made with wheat flour or maida! But those with gluten sensitivity often face a problem in cooking this Indian staple. For them the protein ‘gluten’ present in the wheat and its products is indigestible thus causing an allergy to it.

Currently, the only cure for this condition is dietary, i.e. to avoid gluten (only wheat needs to be avoided in case of wheat allergy, not barley or rye) in their diet. We are all set to surprise with this lip-smacking selection of gluten-free parathas made using ingredients like ragi, jowar etc., which are not only perfect for the gluten-intolerant, but healthy for the whole family! However, remember to avoid using oats due to cross-contamination.

List of flours Allowed in Gluten Intolerance

Gluten Free Flours	Storage tips
Soya flour / Kuttu (Buckwheat ) flour / Rajgira ( Amaranth/Ramadana) flour	If refrigerated, it can be stored in an air-tight containerfor up to a week.
Besan (Bengal gram) / Bajra (Pearl millet) flour / Jowar (Sorghum) flour	Their aroma and taste changes if kept outside for long. If refrigerated in an air-tight container, it can last for up to 20 days.
Maize flour / Cornflour / Ragi (Finger millet, Nachni) flour	Best used fresh. If refrigerated in an air-tight container, it can last for up to a month.
Rice flour	Rice flour can be stored for up to 2 months, if refrigerated in an air-tight container.

1. Jowar Flour (Sorghum/White Millet Flour): This flour is made from whole dry jowar and is creamy white or yellow in colour. Being low in fat and high in protein, it provides with a healthy gluten free alternative.

While you can make plain jowar rotis, we have presented it in a more flavourful way – Cabbage Jowar Parathas. Serve it for breakfast, lunch or dinner, it is sure to satiate you and not let you miss the traditional Indian meal when served with a bowl of fresh curd.

Cabbage Jowar Paratha

Do you miss your favourite Aloo Paratha or Matar Paratha? Well, here’s an alternative which is gluten free. Though not stuffed, but you can enjoy Gluten Free Green Peas Paratha. If you find the rolling slightly difficult, then try rolling them between 2 sheets of plastic.

Green Peas Paratha

2. 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. It has a high nutritional content, especially calcium, iron and protein. It is used widely in Karnataka. It can also be used to prepare Indian breads like bhakri, pancakes, rotis and dosas.

We have combined it with moong dal to make a protein rich delicacy – Moong Dal and Paneer Paratha. Have you ever imagined making such a paratha without wheat? Try it and you will overcome the myth. This is an all-in-one paratha, so it is neither time consuming nor difficult to make.

Moong Dal and Paneer Paratha

3. 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, theplas etc.

You can try the simple Rajgira Paratha which has mashed potatoes as its binding, thus making rolling easier. Very different and addictively tasty, these can be served with a pickle of your choice.

Rajgira Paratha

4. 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, puris etc.

Buckwheat is rich in protein and calcium which is needed to build strong bones. It is rich in fibre and has the highest amount of iron amongst the flours.

In Stuffed Buckwheat Paratha, kuttu flour and rice flour have replaced the maize flour and filled with corn cheese stuffing to make a tempting Mexican style paratha with an Indian flavour. Serve it with a bowl of soup to square up your meal.

Stuffed Buckwheat Paratha

5. Soya Flour: Soya flour is pale yellow coloured flour and is made from whole soyabeans that have been roasted and ground. It has a peculiar nutty flavour and odour which is rare in other flours. It is high in protein, fibre, calcium, iron, vitamin A, vitamin B and zinc.It is extremely useful to build strong bones and enhance iron levels in the body.

The 3 Grain Paratha consists of a combination of Gluten Free soya flour along with ragi flour and jowar flour making it super healthy and rich in fibre, iron and protein.

Three Grain Paratha

6. Rice flour /Brown Rice flour: Rice flour / brown rice flour is the finely ground powder of de-husked rice. Brown rice is also called “unpolished rice” and is healthier than white rice flour because of its high fibre content.

You can use brown rice flour in combination with other gluten free flours and fenugreek leaves to make Hariyali Paratha. This is a variation to traditional Gujaratis Thepla minus the wheat flour.

Hariyali Paratha

7. 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. It is most commonly used in winters. It is known to be a multi-nutrient as it is rich in protein, iron, calcium, folic acid, magnesium and zinc. Being highly alkaline in nature, it is known to be good for those who have acidity problems.

It is mixed with other flours to make some Indian breads like bhakri, theplas etc. One can innovate and add a variety of greens and spices to create sumptuous delicacies like Bajra Gajar Palak Paratha.

Bajra Gajar Palak Paratha