Millet & Gluten Free Flour

Not every roti starts with wheat. This category of our atta and flour department gathers millet flour, gluten free flour, farali flour for fasting, Gujarati flours and barley flour.

Millet flours carry the most tradition: bajra rotla in Gujarat and Rajasthan, jowar bhakri in Maharashtra, ragi mudde and ragi dosa in Karnataka, kurakkan roti in Sri Lanka. Farali flours such as moraiyo, the barnyard millet flour, are eaten on fasting days when grains are avoided. Gujarati speciality flours are coarse mixes of rice and pulses for dhokla, handvo and sweets.

Not all of these flours are gluten free. Barley contains gluten, and millet flours may be milled alongside wheat. Anyone who must avoid gluten should buy only packs clearly labelled gluten free, and check each label every time. For wheat free rotis, a ready gluten free atta blend is the simplest place to begin, with buckwheat and cassava flour for pancakes and flatbreads.

Millet flours stale faster than wheat because of their natural oils, so buy small quantities, keep them airtight and use them within a couple of months, or store them in the fridge. Knead millet dough with warm water just before cooking.