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May is Celiac Disease Awareness Month!
Coincidentally, last May, we became ‘aware’ that my husband had celiac disease.
This meant some changes for us as a family.
There were newfound limitations when eating out. Forgoing birthday cakes became the norm. We read nutritional information like warning labels.
But here’s the biggest change we dealt with:
On a Pakistani dinner table, along with the main dish, you’ll almost always find rice or roti (sometimes both). They are staples. Essentials. You simply can’t do without them unless you’re deviating from the cuisine in some way.
This diagnoses meant half our carb sources were eliminated, leaving us with nothing but rice. If you’re familiar with South Asian cuisine, then you know that some things are just better with roti.
So began my journey with gluten-free roti making.
I’ve experimented and discovered several that I liked. Quinoa Flour Roti, for example, is protein-rich, nutritious, and quite pliable but can have a bitter aftertaste. Buckwheat Flour Roti is also packed with protein, but there’s a distinct robust taste of buckwheat.
Truth is – they may be delicious, but don’t taste like “real” rotis.
Gluten-Free Cassava and Sorghum Flour Roti
I first had the idea for this roti while I was out of town. I’ve always loved the wheat-like taste of sorghum flour, but it was usually too tough when used alone. So I thought to combine it with the more pliable, mild-tasting cassava flour.
Trust me when I say I stayed up that night thinking about this combination and how it would taste so much like real rotis.
My theory proved true. After a few experiments upon my return, this roti came out even better than I had imagined.
I did a taste test on my father-in-law, and he couldn’t tell which one was real roti and which was gluten-free. Of course, the texture is different, as always with gluten-free flours. But the taste…you won’t believe it’s gluten-free!
Sorghum flour (called jowar in Pakistan and India) contains protein, iron, and fiber. Cassava flour is low in calories and high in vitamin C. Unlike Tapioca starch, which is the bleached and extracted starch of the cassava root, cassava flour is made from the entire root. So this roti is a healthy day-to-day alternative for anyone seeking a new roti recipe.
Pictured here with Achaar (South Asian mixed pickle)[/caption]
So there you have it, friends! My newest and favorite recipe for gluten-free roti. If you try it, be sure to let me know!
‘I Can’t Believe it’s Gluten-Free’ Cassava and Sorghum Flour Roti
Ingredients
- 2/3 cup cassava flour
- 1/3 cup sorghum flour
- 1 tbsp olive oil
- 1/8 tsp heaped salt
- ½ cup + 2 tbsp warm water
- ghee or butter for brushing
Instructions
- In a medium bowl, combine the flours, olive oil, and salt. 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 30-40 minutes.
- Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium-high heat, depending on your stove. You may need to lower the heat after you start making the rotis.
- Divide the dough into 4 pieces and roll between your hands to form each into a somewhat flat ball. Then place the dough between two pieces of parchment paper and roll out with a rolling pin. In between rolling, remove the top parchment and flatten with your hands. Be careful not to apply too much pressure to the rotis while rolling them out. You do not want them too thin.
- Remove the top paper and gently turn out to your hand and place on the hot skillet. Let it cook for about a minute or until the bottom sets, then flip with a large spatula and smear it with a bit of ghee or butter. Let this cook again for about a minute and then flip again, adding more oil or butter, if desired. Flip a couple more times, while pressing gently with the spatula, until the roti is completely cooked. Cover with a cloth and serve immediately.
Notes
- These rotis puff up in places but not entirely.
- I have found it to be easier to roll these out between parchment paper versus dusting them and rolling out as I do for other gluten-free flatbread recipes.
- These may be stored in an airtight container or resealable plastic bag for 24-48 hours. Reheat in the microwave or skillet.
I followed the recipe exactly and it all looked good until the rolling between the grease-proof paper.
The roti stuck to the bottom sheet and it was difficult to lever off without breaking up the roti. Advice welcome. Thanks.
Hi Roger. This may help: After rolling it out in between parchment, remove the top paper and place the roti on the pan, then quickly removing the other side of the parchment paper. I’ll be working on an easier to work with roti recipe. In the meantime, you can’t go wrong with naan!
Hi, I have gone gluten free for a while and was missing chapati. Saw your recipe and Tried but the roti turned out hard and brittle. I cooked per your instructions Not sure what went wrong .
Hi,
What can I use instead of Casava as my body doesn’t tolerate it. Can I use oat or buckwheat?
Yes, I would try oats but it may need a binder. Recently I’ve started using psyllium husk as a binder and love it!
How much psyllium husk would I use as the the binder instead of casava?
I’d suggest 1-2 tsp psyllium husk. Cassava doesn’t bind as such, but has a great texture and taste for roti.
Loving my cooking if I don’t mind saying. Made this Pakistani Zucchini Curry but with a marrow. Bot courgettes. All my own grown produce (not the tomatoes though as waste of that lovely flavour) Worked really well. Including red chilli peppers from our trip to Delhi last year instead of green ones Hot but awesome@!
Thank you, Dawn!!
Assalamoalikum,
My friend shared your the recipe for gluten flour. As I have been recently diagnosed woth coeliac disease. So I am going through the same as you have written over here. Being a southasian roti is a must and I was a roti person. Neways it’s been really hard for me so far I have tried making roti from Bob’s Mill Gluten free All purpose flour without Xanthum Gum and with Xanthum Gum as well and Millet flour. Couldn’t make a perfect dough and it was breaking, sticking on hands it was a mess. I understand it lacks gluten so it won’t bind together but still atleast it should be a roti so that I can eat. I have watched videos of people making perfect roti from millet but still couldn’t make it. Any suggestions or this combination would be easy for me to make?
W.S. Zara, I’d suggest starting off with gluten-free naan! it’s easier to handle. Besides cassava, I’ve had an easier time with oat flour too. I also recently started using a tortilla press and that makes part of it easier.
Huge thank you for posting this recipe! I’ve tried so many gluten free roti options and they’ve never worked out. These were the softest malleable gluten free rotis my husband has ever had!! Thank you so much. Only thing I did differently was add more water. Highly recommend!!
Extremely happy to hear that and thanks for the tip. Very helpful and I’ll try it myself. Thanks so much for trying and for your kind review!
Excellent roti! Although you didn’t say so in your recipe, these freeze well as long as they are completely cooled and each separated by parchment or wax paper and then put in an airtight bag. Thank you so much for this recipe.
What an excellent idea. Thanks for sharing the tip and for taking the time to review!
Hi! thanks so much for posting this recipe.
I just tried it tonight.
The taste was quite good, but I found the texture hard to get right. I didn’t get the elasticity with the dough, when I pulled it, it just popped of, kind of like play dough. I was able to get one full round roti, but mostly I ended up with pieces of roti and some crumbs. Any advice?
Hi Puja, the lack of elasticity is actually to be expected. Unfortunately, without the gluten, it’s hard to bind the dough really well. After I make them is when it does get more pliable. You can try adding warm water and a bit more oil/fat and see if that helps.
Thank you for this wonderful recipe. I made it three times so far. However I need to use more than half a cup of water in order to make a dough which is fine. But unfortunately they are hard yet tasty. How can I make them softer and more pliable?
Thank you
Hi Viji, glad you like them! I would say omit the sorghum as it is tough but close to wheat in taste. Also, you can try making sure your water is hot, increase the oil content, and rolling them out thinner.
Hi!
Firstly I’m really grateful that you’ve posted these gf roti recipes, it’s so hard to find this info and being north India and celiac, life without roti is not fun at all 🙂
Question about cassava flour – all I’m able to find is tapioca flour. Do you think that will work as well? You mention that tapioca is more starch so is it less healthy than cassava? Any other alternative you recommend?
You’re welcome, Aakansha! That’s so true – it’s tough to navigate. Unfortunately, I don’t have an alternative recommendation for cassava flour. However, I do have several other roti recipes on the blog and in my GF Flatbreads e-book that you can check out! I hope that helps!
Have you ever tried adding a little xanthan gum for a chewier texture?
Hi Jeff, No I haven’t but that sounds like an awesome thing to try. This roti is quite chewy already, but I think I may try it with Xanthan gum next time upon your suggestion!
Yes, try it! I made the recipe last night, per your instructions and added 1/2 tsp. Xanthan gum. Even though I haven’t tried the recipe without it first, I do believe it added to the chewiness of the roti.
Love the recipe. I can have roti again! Thank you!
P.S. I found a great recipe for gluten-free naan if you ever want it.
Can you please share the naan recipe!
https://www.teaforturmeric.com/2018/03/gluten-free-no-yeast-naan-in-30-minutes/
Hi there,
My son got gluten dairy egg and different allergies.I am just in the beginning of this thing.try with buckwheat first but no way…he doesn’t gv it a try.will try to go for these now.plz upload more things as gfcf. Much appreciated work
I CAN SUGGEST YOU GLUTEN FREE MILLET PASTA
Hi
I was wondering if any one can share the nutritional information for this roti.
Thanks
I’m sorry I don’t have that info, Claire. This may be useful: https://ndb.nal.usda.gov/ndb/search/list
Thank you for making my world a better place! I’ve tried gluten free rotis before but none of the recipes were as good as yours so I had given up. Thank you for coming up with this recipe! I feel so much joy that I can eat delicious rotis now! : )
Virginia, I can’t tell you how happy this makes me. Comments like these make everything worthwhile. Thank you so much for trying and for sharing! 🙂
I’m so happy to have found your blog. I’ve been gluten free for 10 years and miss asian flatbreads. My husband is mexican and used to tortillas with every meal but corn no longer agrees with his waistline. My son and I were on a very strict grain-free diet years ago for serious health issues. We eat some gf grains now but have to still try to be as nutritious as possible. We all love south asian food so I can’t wait to cook my way through your blog.
What a nice comment, Tracee. I’d suggest starting out with a sorghum-free version of this cassava flour flatbread. It is grain-free and very delicious. I hope you’ll like what you see and I’m open to any recipe suggestions you may have! Thank you!
Thank you so much for this! Where can I find cassava flour in Lahore?
You’re welcome, Maham! Al Fateh would be a good option to find it. It is also available online. I highly recommend Otto’s Brand Cassava Flour!
Hi Izzah.
We are making there gluten free rotis as you said but we can’t get the dough to be elastic. My mum has been making Roti with normal
Flour for decades. Is there something we could be doing wrong?
Thanks
Hi Yan!
No, you’re not doing anything wrong. The dough for gluten-free rotis will never be as elastic as they are for normal rotis. The gluten itself it what holds the flour together and gives it the elasticity. After you make them, these cassava rotis become more flexible. Be sure to cover them with a cloth as they come off the tava or griddle. Hope that helps!
Thanks for posting this recipe because I have really started ,issuing rotis on my gluten free diet. Now I am off to the grocery store to get the ingredients and try this!
You’re very welcome, Cherise! Let me know how it turns out!
Hi.
Can I use something besides sorghum. I have quinoa flour, tapioca flour, cassava flour, almond, coconut, buckwheat, rice … all of those and I really dont want to have to purchase another one.
Hi Aisha! I think almond and coconut would be good substitutes. I haven’t tried them so I can’t say for sure how easy they would be to work with. You can also try making it with cassava alone. Just make sure to cover the rotis with a cloth after making them!
This looks amazing Izzah! And I love that you turned a challenging health issue into a positive by not giving up and making these delicious rotis. You’re story is inspiring- thanks for sharing it with us.
Thank you so much for your encouragement, Shahla! I am forever inspired by your positivity and good work!
See!! Once you get that cassava flour, it’s hard not to stop playing with it!! Right?! These look gorgeous, I look forward to trying them!
So true! I’m in love with it. Thanks for recommending it, Tessa! Let me know if you try these!