I like the recipe, but my wife is allergic to wheat and gluten so is it

possible to make them from other types of flour ?

Many thanks

Bob

Bob Reid

Hello Bob

hello Bob

Yes, if she can eat corn meal or millet flour or sorghum flour, you can make roties from these. See;

http://www.mamtaskitchen.com/recipe_display.php?id=13086 Sorghum

http://www.mamtaskitchen.com/recipe_display.php?id=13086 Sorghum

http://www.mamtaskitchen.com/recipe_display.php?id=13086 Sorghum http://www.mamtaskitchen.com/recipe_display.php?id=10504 Cornmeal

http://www.mamtaskitchen.com/recipe_display.php?id=10513 Cornmeal

http://www.mamtaskitchen.com/recipe_display.php?id=10514 Millet

http://www.mamtaskitchen.com/recipe_display.php?id=10170 Millet

http://www.mamtaskitchen.com/recipe_display.php?id=10512 Millet

If these flours are okay for her, you could try making Naan and Kulcha with them too, personally I have not. If they come out okay, with some adjustment on your part, let me know. I might be able to post your recipe on this site.

I will post your query on the Forum as well, in case someone has some other ideas for you.

Mamta

Oops!

They should read:

http://www.mamtaskitchen.com/recipe_display.php?id=13087

http://www.mamtaskitchen.com/recipe_display.php?id=13088

http://www.mamtaskitchen.com/recipe_display.php?id=13089

Sorry about that!

Mamta

Would you consider Singoda flour a wheat-free product to make chapatis? Its listed as indian water chestnut or buckwheat, but am not sure if it is considered a good wheat-free alternative and whether it is any good at making chapatis. I've tried many other wheat-free products but they are either too difficult to roll out or don't come out soft like normal chapatis as I need them to put in my son's lunchbox the next day.

This is Singhara or Indian water chestnut, for those who do not know it; en.wikipedia.org/wiki/Water_caltrop It is not a very good picture but you can find others on the net.

Chappaties are rolled out quite thin, roties are usually thicker. Other wheat free flours make good roties, but not soft enough. You can try adding mashed potatoes to the dough to make the roties/parathas soft.

Cornmeal dough has to be made with boling hot water, see recipe on this site, to make it pliable.

Buckwheat or Kotu is usually mixed with fresh mashed potato (not powdered one) to make it pliable.

You can experiment by adding potatoes to besan or Bengal gram flour too. Or make besan pancakes/chillas. Chillas will remain soft in a lunch box. Rice and urad Dosa may also be an alternative.

try mackin naan out ov gluten free flour by adding to flour small amont ov margarine pinch ov salt then slowly add plain yogart to form a dough like putty. The secret is in the technique ov rolling the dough. I take some clingfilm put the dough on it lightly floured then place some clingfilm on top then roll to about 5mm thick . Cook on pan but make sure pan is not to hot and dont be tempted to turn over to soon this can allso be used like chappaties.

Instead of using cling film, try to slit a sandwich bag open and roll it between the two layers. See here; www.mamtaskitchen.com/recipe_display.php?id=10504

Using sandwich bag for rolling is a good idea.

we have found a great recipe for Chappati's...

4 grams corn flour

1kg buckwheat flour

500g tapioca flour or tapioca starch

mix all ingredients into a bucket and use when needed.

to make dough mix with warm water....

knead and create chapatti shape softly and use lots of dough.......

Thanks

you say 4 GRAMS cornflour. Is this correct? can u give cups and spoon measurements?

Hopefully this page explains everything,

http://www.mamtaskitchen.com/tip_display.php?tip_id=3

Regards, Winton.

I have same question as sarala; is 4gm. (less than a tsp.) cornflour going to make a difference and if yes, what would be its role?

I would normally add some fresh mashed potatoes to buckwheat flour to make it more manageable. If tapioca and cornflour or cornmeal does the same job, surely more is required?

thank you, it does