Chapatti

There are several gluten free flours you could try.

The one a lot of people use is probably Dove’s Farm Flour, for general baking, which you can find in the free-from section in most supermarkets. You could also try Chick Pea or Gram flour. I haven’t made chapatis, so I’m not sure what would work best.

This is one we have found really useful and works well. Just bear in mind it won't always get the bubble in normal roti's have, but it's still soft.

Ingredients

• 1 cup quality quinoa flour

• 1/2 cup or more warm water this varies according to your flour

• 1/2 tbsp olive oil

• 1/8 tsp salt optional

• ghee or butter for brushing

• rice flour or other gluten-free flour to dust the work surface

Instructions

1.In advance, spread about 1/2 pound of quinoa flour evenly on parchment paper on a large baking sheet and bake at 215 °F for 3-4 hours. This will remove any bitterness from the flour.

2.In a medium bowl, combine the cup of flour, oil, and salt (if using). Add the warm water, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis. Cover and let the dough rest for 20-30 minutes, up to an hour.

3.Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium to medium-high heat, depending on your stove. You may need to lower the heat after you start making the rotis.

4.Flour your surface with preferred gluten-free flour. Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with flour, and then use a rolling pin to roll them out into round circles about 6 inches in diameter. Be careful not to apply too much pressure to the rotis while rolling them out. Turn using a spatula and flour them as needed.

5.Using a large spatula, carefully lift the rolled out roti and place it on the skillet. Let it cook for about 30 seconds or until the bottom sets, then flip and smear it with a bit of oil or butter. Let this cook for 15-20 seconds then flip again, adding more oil or butter, if desired. With practice, this 3rd flip will result in the roti puffing up like normal rotis. Flip a couple more times, while pressing gently, until the roti is completely cooked. Clean the pan with a slightly damp tissue to get rid of excess flour. If you have a gas stove, you can try using the direct heat to let it puff up. Serve immediately.

It's called "Life-Changing Gluten-Free Quinoa Flour Roti" if you wanted to google it

Hi farahziya and thanks so much for that 👍🏼...yes il give it a try

I use chick pea flour mixed with water until runny then use as a pancake batter

You can use the flour mix you can buy from Asian suppliers for making dhosa (urid lentils and rice). I use a 50/50 mix of urid and rice which I make myself. To make really good chappatti 40 urid, 40 tapioca and 20 rice will give good flexibility-I’ve suddenly stoped being able to handle tapioca so have stopped using this. If you want super flexible chappati, if you mix a little tapioca into cold water and cook to make a thick clear paste (it is called pre-gelatinised tapioca, you can see it on ingredient lists sometimes) and use that to mix flour you will get flexible dough, mix, leave a little while to absorb water then roll and make as usual. Remember to use your own rolling pin and pan to cook -you will be contaminated if you use the shared equipment.

If you want your chappati to look more like they are made from atta rather than white flour you can use the whole lentil with the dark skin, though it is a bit green, or add some buckwheat (which I also can’t eat) or other brown seed.

You may try Jiva gluten free atta which is available on amazon india site.

Chappatis made from this flour is not like ordinary chappatis but try making parathas which will be more like ordinary chappatis.

You’re gonna hate my reply, but the best thing I did for my gluten free diet is give up on bread alternatives all together. They are often full of all sorts of crap anyway. Once you get used to a life without bread you’ll feel way better (yea even the gluten free bread). We have to give up on our old food habits to make new healthy ones, and holding on to old dreams is a sure way of just torturing yourself.

By the way, yes there is tons of gluten free flour out there, rice flour, potato flour, corn flour, coconut flour, and many many many more

No I don't necessarily hate your reply but I don't agree with you at all there. There is all sorts of gluten free items of food out there for those who are gluten intolerant so why "give up" on certain items like you have said. Nobody is torturing themselves and this chat wasn't about just the bread so maybe in some chats one should just stay out of?

Found an ancient blog which shows how the pre-gelatinised tapioca (in this case a dry version) makes a difference blissglutenfree.blogspot.co...

Best to use Jowar Flour. The procedure to make is the same.

I tried making this recipe for cassava flour tortillas, but if you ask me and my OH we can't tell the difference between this and a chappati - the flour is a little pricey, but if you miss chapattis, it's well worth it! Please give it a go, you won't regret it

paleoglutenfree.com/recipes...

Hi Sid, I use a 2:3 is mix of corn flour and teff flour for my roti, and make the atta with boiled hot water, so the dough is quite soft. You can't roll them, I have to make a small ball of dough and flatten it out with cling film and rolling pin. it took a long time to master this without it sticking too much... but I've tried lots of atta variations and i like this because teff is a healthy grain and the roti is soft. its not like traditional wheat roti at all, but its a great-tasting variation.

good luck and if you have any better suggestions feel free to share - the struggle is real!