Gluten Free Multigrain Roti or Chapathi with video. Make nutritious and healthy chapathis using this 100% gluten free multigrain mix.
It not only aids in easier digestion but also safe for people who are gluten sensitive or allergic to gluten.
If you think that rotis made using gluten free flours will look and feel like plastic frisbee discs, you are wrong.
You can make them as soft as the regular rotis if you follow the procedure, which is the only thing that counts.
Up until few years ago I never had a problem or rather never realised that I was sensitive to gluten till I started developing some skin issues.
As much as I love eating Rice, being a South Indian, I also loved eating rotis for dinners and looked forward to the Pooris on the weekends.
Imagine the shock when I was told that ‘Gluten’ was the culprit and I had to either fully stop and largely reduce the intake, which was restricting it to once or twice a week strictly portion-controlled to avoid any reaction.
As much as I hate having to cook separately just for me, this gluten-free multigrain mix has made my life easier as it is truly multi-purpose.
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I have not only made nutritious dinners using this mix but also it takes care of my craving for chapathis and at the same time, goes easy on the stomach too.
Typically the following is the list of gluten free flours and the proportions that I use to make my own multigrain flour mix.
I add or skip the flour depending on the availability on hand while making the mix.
Gluten Free Multigrain Flour Mix:
Bajra flour – 1 cup
Ragi flour – 1 cup
Rice flour – 1 cup
Jowar flour – 1 cup
Chickpea flour – 1 cup
Buckwheat flour- 1/2 cup
Amaranth flour – 1/2 cup
Rolled Oats – 1 cup
Flax seeds – 1/4 cup
How to Prepare?
Powder rolled oats and flax together or you can also grind it separately. You can also use flaxseed powder if you have it on hand. Simply mix everything together and store in an airtight container.
If you have psyllium husk, you can use that instead of flax seeds or you can also use both the ingredients. These 2 ingredients act as the binding agent.
To make rotis using the flour mix, simply follow the method given in the recipe card below.
What is the shelf life?
I store this flour mix in a ziploc cover and place it in the refrigerator. It lasts for a long time this way and frankly I end up using all the flour even before it has a chance to spoil. So far I never had to throw anything out.
What other flours can be used?
Basically, you can use any gluten free flours like brown rice flour, soy flour, quinoa flour, coconut flour and almond flour.
But you need to experiment with the ratio of flours to get it right till it suits you.
You can also use sago flour which also acts as a binding agent.
What else can be made using this GF Flour mix?
- You can make pooris using the same mix.
- You can add spice powders like coriander, red chilli, cumin, garam masala to the flour mix and make masala rotis.
- You can add grated radish or lauki (bottle gourd) or crushed kasuri methi along with spice powders & do just like how you would prepare mooli ka paratha or lauki paratha or methi roti.
- You can also add chopped onions, green chillies and any variety of spinach and make just like this Adai or Orappadai. My favourite is to use drumstick leaves.
- You can also make it like a Thalipeeth or like this ragi adai.
I served these with Lauki Chana Dal.
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Gluten Free Multigrain Roti Recipe Card with Video:
Gluten Free Multigrain Roti Recipe
- Besan or chickpea flour – 1/2 cup
- Ragi flour – 1/2 cup
- Rolled Oats – 1/2 cup
- Jowar Flour – 1/2 cup
- Flax seeds powder – 2 tsp
- Salt – to taste
- Hot water – to knead
- Ghee or use oil for vegan – to apply
- Take rolled oats in a mixer jar and grind it finely. If you have only flax seeds, then powder that as well. You can either do it separately or add the seeds to rolled oats and grind it together.
- Take besan, ragi, jowar and oats flour in a mixing bowl. Add flax seeds powder, salt to taste and mix well to distribute evenly.
- Add hot water little by little and mix using a spoon till it comes together as a lump.
- Close the bowl with a lid and let it rest for 5 mins or till the mixture becomes warm enough to touch. Knead to a smooth dough. Close with a lid and let it rest for 10 mins.
- Make lemon sized balls from the dough. Roll out each ball into a roti (a flat disc of about 8 inch dia). Use either besan or jowar flour for dusting.
- You can use an inverted bowl or a plate to cut out the roti into a perfect round shape. If you don’t mind the uneven shape, you can skip this step.
- Heat a tawa or pan and place the rolled roti on it. Let it cook over high flame till you can see spots on top.
- Flip it so that the other side can also get cooked. You can also cook this directly over the flame.
- Place the cooked roti on a plate and smear 1/4 tsp of ghee all over the surface. You can apply oil for vegan option. Repeat the same process for the other balls as well.
- Serve these gluten free multigrain roti with any side dish of your choice.