Hi All,

I'm about to test this terrible proposition that I might be intolerant to Gluten!!! Dear oh dear. I can't being to explain how terrible this is if you love curries with chappati bread.

Does anyone have any ideas for gluten free chappaties?

Has anyone tested chappaties with other flours? Have any worked well, and if so, which ones?

Rice leaves me 'still hungary' and wanting more.

Thanks all,

fshakoor

(hoping and praying that's not it)

Hi fshakoor

Would recommend getting some advice from qualified health professional on how best to do an exclusion diet to properly assess whether you have a gluten intolerance.

In the meantime, there are definitely other Indian breads you can try, depending on whether you are able to digest the different types of flours such as cornmeal sorghum and millet:

http://www.mamtaskitchen.com/recipe_display.php?id=10198

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

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

http://www.mamtaskitchen.com/recipe_display.php?id=13311

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

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

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

I came across this video a while ago (by chance). I haven't watched it myself but if you haven't already seen it...maybe worth a look?

gluten-free chapati

Sid

Thanks Kavey and Sid. Will definately follow what Kavey suggested.

Kavey, do you have a recipe for Amaranth (Rajgira) Roti?

No, I'm afraid not.

Hello fshakoor

I understand exactly what you feel. Being a north Indian, I am never satisfied with rice alone, have to have chapatties.

Apart from the list Kavey has given, have you tried Dove's gluten free flour? I haven't for making chapatties, but it is worth a try. I do remember buying it once for trying out something for a friend a long time ago, can't remember what happened. My memory is going LOL!

You can also try various 'chilla' pancakes made from besan/dals/rice etc.

Hello.

I read these boards often - very useful they are,too! - but now actually feel I have something to add!

I was gluten-free for a while and the recipe/link to follow was a SO welcome once,I'd found it. They're buckwheat flour chapatis which use mashed potato which keeps them supple and soft.

As the recipe says, they are a bit difficult to roll out, but it gets easier with practise, you could try adding some xanthan gum if you wanted but it doesn't really help and, really, it's adding a dubious ingredient to an otherwise natural and healthy recipe.

I found myself , more often than not, using the same dough for parathas as the end result was so tasty, the extra effort was erased from my mind.

Here's the link: http://www.iskcon.net.au/kurma/2011/02/02

In general, I recommend making friends with buckwheat as, of all the gluten-free flours (aside from y'know,not having any gluten,obviously) it 'handles' in a similar way to wheat flour.

Potato and rice flours, and the various blends that include them, have a certain way of reacting with liquid, which can mean they won't work as a direct replacement for wheat flour in recipes, without some tweaking, whereas buckwheat, I found, was an ideal substitute: buckwheat pastry can be made in the usual fashion and has a wonderful 'nutty' flavour.

And, no, I don't work for the Buckwheat Marketing Board, but, yes, I am open to offers of remuneration for years' worth of outreach work done on their behalf ;))

You are right, buckwheat makes lovely roties/chapatties. I make them sometimes, but have only got around to write down Buckwheat Puri (Deep Fried Indian Bread) recipe so far. The dough is exactly the same, you just cook them different, like roties. May be on time I will remember to take pictures when I make them and write down.

By the way, as they are not considered grains, they are often eaten after Hindu fasting, when cereals are not permitted.