Have you been searching for gluten free atta so that you can make gluten free chapati’s, roti’s and other Indian breads? Then your search is over! You can buy it right here but read on to find out how to use it.
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Obviously atta is wheat flour but if you, like me, cannot eat wheat or gluten then this is a problem.
The solution is my wholegrain gluten free atta. It’s a blend of gluten free flours that consist of 70% wholegrain’s plus a little tapioca and potato starch to help bind the flour together.
If you are interested, you can read all about why I created my rice free, wholegrain gluten free flour blend.
I use it in all of my gluten free cooking and baking.
What is in the gluten free atta?
I chose to blend teff (similar to ragi), sorghum (jowar/cholam/jonna) and buckwheat (kuttu ka atta) along with potato starch and tapioca starch (sabudana). These flours when combined together act in a similar way to wholewheat flour. So my gluten free flour blend is a great substitute for atta.
How do you use this atta?
I decided to keep my flour blend a blend of pure flours. There are no gums, thickeners or other additives.
If you are using the gluten free atta for unleavened breads I recommend adding 1/4 tsp of psyllium husk powder or xanthan gum per 100g of flour. This acts to replace the gluten and makes the bread bind together. Without this you’ll get dry, brittle breads. I personally always use psyllium husk powder because it’s a more natural product that also contributes to your fibre intake.
I’m always adding to my list of recipes. Therefore if there are any that you’d particularly like to see me create then please contact me.
Equally, if you make a recipe with the atta and would like to share your experience please do get in touch. You could also join my gluten free baking group on Facebook. There you can ask questions, share recipes and get support.
You might be interested in these recipes in particular:
Buy gluten free atta
If you’d like to buy my atta it is very easy. Visit my gluten free flour shop now.