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4.75 from 4 votes
/ October 3, 2017 (last updated October 9, 2020)

Life-Changing Gluten-Free Quinoa Flour Roti (Chapati)

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You may have noticed most of my recipes are gluten-free.

I’ll have you know, I’m not into food fads and I wouldn’t be banishing gluten from my kitchen for no reason. What happened was…

quinoa roti gluten free

A few months ago, on a dark and stormy night (it was actually day and sunny but that’s how I picture it in my mind), we received a call. My husband’s test results came in and he was diagnosed with celiac disease.

I had just made some berry rhubarb crisp, and I still remember how sad…how abandoned that crisp suddenly looked.

*Moment of silence for that berry rhubarb crisp*

I think I was more traumatized upon hearing this diagnosis than my husband.

In fact, I went through all the 5 stages of grief:

  1. Denial – I’m sure they’re mistaken. Pakistanis don’t get celiac disease. Roti is in our blood.
  2. Anger – Why??? Did he eat too much processed food? Is his gut bacteria that weak? It’s because he never took probiotics when I told him to.
  3. Bargaining – I’m sure if he takes probiotics this issue can be resolved. It has to be in the gut. Maybe celiac is reversible. It’s a modern issue – I’m sure there’s a way out.
  4. Depression – There’s no way out. If you need me, I’ll be in the corner inhaling chocolate mug cake made with all-purpose flour. I’ll thoroughly wash the mug out afterward to remove any trace of gluten. Sighhh.
  5. Acceptance – It’s okay. I got this. I can make gluten-free baked goods. I’m sure this will help our family in the long run. With the blog, maybe I can help others too. Life is good. 🙂
gluten free quinoa flour roti

Like so many families, we had to adjust to our mindset along with our diet. But once we did, we saw for ourselves how powerful food is to healing, and the improvement in my husband’s health made all the changes worth it.

Recently, I posted the recipe for buckwheat rotis. Well, I’d like to introduce you to my new favorite roti. (Update: These Cassava and Sorghum Flour Gluten-free Rotis are our current favorite!)

These gluten free quinoa flour rotis are life-changing.

I know, I know.. This term “life-changing [insert food item here]” is thrown around rather loosely. But, I’m not using it in vain.

These gluten free quinoa flour rotis are actually life-changing. As in…

  • My husband felt like he was eating a normal roti again after having been deprived of them for months.
  • They are exemplary in their nutritional profile. (Protein and a whole host of vitamins + minerals)
  • They are easier to work with than several other gluten-free flours I have tried.
  • They taste delicious. They’re soft. They’re pliable. They can be used as wraps, tortillas, anything!
  • They look and feel like real rotis. Andddd most importantly, they even puff up. Bliss.
quinoa flour roti

Don’t miss these gluten-free flatbread recipes:

  • “I Can’t Believe It’s Gluten-Free” Cassava and Sorghum Flour Roti
  • Gluten-Free Buckwheat Flour Roti
  •  30-minute No Yeast Egg-Free Naan

Lastly, I must mention that quinoa flour in itself is quite bitter. However, the bitterness will be greatly reduced if you roast it at a low temperature for a few hours. I do this in advance so I have roasted quinoa flour in the refrigerator when I need it. It still has an earthy taste but the bitterness subsides. Also, quinoa can sometimes irritate your digestive system so only consume with caution if you tend to have digestion issues. Try these Cassava and Sorghum Flour Gluten-free Rotis for a milder roti that’s easier on the tummy!

I hope this post reaches other roti-deprived families…or anyone looking to eat a healthy alternative to regular rotis. If you try these, please let me know!

Grab your FREE 5 Gluten-Free Flatbread Recipes Ebook!

Are you missing roti and naan?

This 5 Gluten-Free Flatbread Recipes E-book is filled with yeast-free skillet flatbread recipes that are the perfect alternatives for roti, naan, tortillas, and more!

This E-book includes tips on making gluten-free flatbreads and detailed instructions for beginners and experts alike.

Whether you have a gluten-intolerance or you’re just looking for nutritious, lower-carb alternatives to flatbread, you don’t want to miss this FREE E-book!

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.

Curries to serve these with:

Easy Mixed Vegetable Curry

Zucchini Curry (Toriyan)

Authentic Chicken Korma

Spinach and Potato Curry (Aloo Palak)

Okra and Onion Curry (Bhindi Pyaaz)

Life-Changing Gluten-Free Quinoa Flour Roti (Chapati) – Flatbread/Wraps/Tortillas

Izzah Cheema
These Life-Changing Quinoa Flour rotis are gluten-free and a nutritious alternative for rotis, tortillas, and wraps.
4.75 from 4 votes
Save Saved! Print Pin
Prep Time 4 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Bread
Cuisine Indian, Pakistani
Servings 3

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
 

  • 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.*
  • 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.
  • 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.
  • 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.
  • 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.

Notes

*Store the roasted quinoa flour in an airtight container in the refrigerator.

Nutrition

Calories: 166kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 109mgFiber: 3gCalcium: 15mgIron: 2mg
Keyword Gluten-Free Quinoa Flour Roti
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Suganya Narayanaswamy says

    August 27, 2020 at 5:55 am

    Hi, Can you please tell the brand name for the quinoa n other flours? I tried many and it wasnt soft…

    Reply
    • teaforturmeric says

      August 27, 2020 at 9:44 am

      Hi Suganya, I believe I used Bob’s Red Mill when developing this recipe.

      Reply
  2. Lakshmi says

    May 10, 2020 at 8:53 pm

    Can I make quinoa flour at home by roasting and then grinding flour?

    Reply
    • teaforturmeric says

      May 17, 2020 at 3:36 pm

      Hi Lakshmi, I haven’t tried that so I can’t say for sure. If you do so, just make sure to grind it very fine (maybe in a spice grinder or high speed blender). Hope that helps!

      Reply
  3. Sophie says

    April 24, 2020 at 2:34 am

    Thank you for the recipe Izzah. Do u think I could use a tortilla press with this dough? I know it doesn’t work for regular wheat rotis.

    Reply
    • teaforturmeric says

      April 24, 2020 at 10:55 am

      Yes! In fact, I just bought one and will update instructions when I use it to make this. Be sure to use parchment paper with it.

      Reply
  4. Farwa says

    August 16, 2019 at 12:48 pm

    I know you have your personal family reasons for going gluten-free, but do you by chance have a recipe for chapati or naan for those of us who still consume gluten?

    Reply
    • teaforturmeric says

      August 16, 2019 at 8:13 pm

      Hi Farwa, I don’t have a simple roti or naan recipe since I figured there are so many great resources online for them. I’d look for videos as it’s such a nuanced process. I do have a mooli wala paratha recipe on my blog. Also, Maryam from Pakistan Eats shared my paratha recipe which shares how I prepare my dough in the kitchen aid. http://www.pakistaneats.com/recipes/izzahs-laccha-paratha?rq=paratha.

      Reply
  5. Drea says

    May 31, 2019 at 9:29 pm

    I loved your posting. I am an American marrying an Indian man. I am also allergic to gluten ????. Not only do I need to learn to make roti in general….but I need a gluten free option that tastes as much like original roti as possible. Please help!!

    Reply
    • teaforturmeric says

      June 1, 2019 at 10:12 am

      Thank you, Drea! I’d say my Cassava flour roti taste most like real roti! You can also download my free gluten-free flatbread e-book for my oat flour roti!

      Reply
  6. damo says

    February 4, 2019 at 12:42 pm

    i made tis recipe without roasting and using 1/4 of the flour as cocunut with 3/4 quionoa 😉

    Reply
    • teaforturmeric says

      February 4, 2019 at 3:37 pm

      That’s an awesome idea!! Thanks for sharing!

      Reply
  7. lynn says

    August 27, 2018 at 1:11 pm

    Why did you remove the recipe? Not everyone may want your next version.

    Reply
    • teaforturmeric says

      August 27, 2018 at 2:35 pm

      Hi Lynn!
      I have no idea why the recipe disappeared. That was not intentional. I have fixed it now. Thanks for bringing it to my attention!
      Izzah

      Reply
  8. Steph says

    March 11, 2018 at 7:26 am

    4 stars
    I liked the recipe. Great taste. Mine never puffed up. Any advice?

    Reply
    • teaforturmeric says

      March 11, 2018 at 11:19 am

      Thank you, Steph! You may need to roll it out thinner. It usually puffs up after you flip it the third time. I use a thick cloth or potholder to gently press it to encourage it to puff up. Watching a couple videos on roti making may benefit as well. Hope that helps!

      Reply
  9. Bina says

    March 8, 2018 at 3:29 pm

    5 stars
    JazakAllah khair sister, great work, very nice and simple recipe! I have some questions though; what if i don’t roast the flour first? Would the texture and taste be bad? Also, is there any way to make naan with this recipe and can I freeze my rotis?

    Reply
    • teaforturmeric says

      March 8, 2018 at 11:14 pm

      Bina, I have made these a couple times without roasting the flour. It won’t affect the texture but it will taste a little bitter. If that doesn’t bother you, then feel free to make them without roasting. I haven’t tried freezing them but I would freeze them in an airtight ziplock bag and then reheat on the pan. And you’re in luck because I just published a recipe for gluten-free naan! Hope this helps and let me know if you have any other questions!

      Reply
      • Bina says

        March 19, 2018 at 3:08 pm

        I tried your recipe and roasted the flour for 2.5 to 3 hours but it tasted really bitter (bitter after taste). I dont know what went wrong’ any suggestions or should i expect some bitterness?

        Reply
        • teaforturmeric says

          March 19, 2018 at 6:19 pm

          Bina, I’m sorry about that! There’s definitely some bitterness in the end product (which is inherent to the quinoa flour) but the roasting should get rid of most of it. Maybe it would help to roast it longer. You can also try a different brand of quinoa flour. I’m working on some more roti recipes so keep a lookout! Hope that helps!

          Reply
  10. Umadevi says

    February 12, 2018 at 1:30 pm

    Is it okay to mix buckwheat and quinoa flours and prepare roti ? Please advise

    Reply
    • teaforturmeric says

      February 12, 2018 at 7:33 pm

      Umadevi, both of these flours have different properties but many gluten-free flours combine well. My guess is that it would be fine in pliability but a bit strong in taste. If you do try it, please let me know how it works out!

      Reply
  11. Tessa says

    November 14, 2017 at 7:04 am

    Never a fun diagnosis to receive. But kudos to you both to being willing to look into it at all, so many people never consider they food they are eating as source of their health issues!
    I love quinoa flour too, and toasting it is where the magic is at, it transforms it!! I’ll be be pinning your roti to try!

    Reply
    • teaforturmeric says

      November 14, 2017 at 8:43 pm

      Thank you, Tessa! Yes, very true. Looking forward to more gluten-free recipes on your blog!

      Reply
  12. Sarah says

    November 7, 2017 at 9:21 pm

    look at you making the most of a tough situation! also, i absolutely love how you write, your posts are always an easy and fun read!

    Reply
    • teaforturmeric says

      November 8, 2017 at 1:24 pm

      Thanks so much, Sarah! You don’t know how much that means to me! I feel the same way about yours!

      Reply
  13. Ridwana Malek says

    October 12, 2017 at 1:13 am

    I enjoyed reading this post. You took something serious and made it so lighthearted. We need things like that otherwise we would get bogged down and controlled by the sickness. Life moves on and we have to deal with anything that comes our way and have faith in the Almighty.
    Thank you for sharing. Also tried a few gluten free rotis and was not totally happy but recently someone told me to try gram flour to make roti. Here’s the recipe.

    Gluten free roti
    Recipe credit: Asifa thoksan
    1 cup chana flour
    1 cup water plus 2 tbspn water
    Little jeera
    1 tbspn Avo oil
    Soak above for 3 hours
    Grease nonstick pan and cook like pancakes

    I didn’t have avo oil so I used coconut oil instead

    Reply
    • teaforturmeric says

      October 12, 2017 at 10:31 pm

      I’m so happy to see this comment! You’re right..for a long time, I kept trying to understand the ‘why’. Why is celiac suddenly so common? But right now we (as a society) really don’t have a solid answer. I just have to accept that and make the most of this way of life. I had heard of besan roti but I always thought I wouldn’t like the taste. However, I will definitely try your roti! I’m working on a really good naan recipe too so stay tuned for that. 🙂 Thanks so much for sharing.

      Reply
  14. Rebecca | Becky Keeps House says

    October 3, 2017 at 12:32 pm

    I laughed, I mourned, I felt like I was there with you! Beautiful post, may Allah place barakah in it, Ameen! Love your writing style.

    I have a friend that was recently diagnosed with celiac here in Pakistan, and she’s been having a hard time adjusting. She’s making rotis from rice flour because that is easily available here, but the texture of those is totally different. These pictures actually look like REAL rotis Mashallah!

    I will pass the recipe on to her, and I hope she’s able to find quinoa flour here so she can try it, Inshallah.

    Prayers for you and your family, and thank you for sharing this recipe, I pray it helps a lot of people, Ameen!

    Reply
    • teaforturmeric says

      October 3, 2017 at 11:00 pm

      Aww, thank you so much, Becky! That’s so encouraging. Yes, thanks for letting her know about it. I’m sure it’s available there..if not she can make her own. It is kind of expensive though here..Not sure about the prices in Pakistan. Thanks so much once again!

      Reply
      • Rebecca | Becky Keeps House says

        October 3, 2017 at 11:28 pm

        Quinoa costs about one kidney. If the flour is pricier than quinoa we need to look into dialysis options…

        Reply
        • teaforturmeric says

          October 4, 2017 at 7:10 pm

          hahaha! 🙂

          Reply
  15. Foodie says

    October 3, 2017 at 8:27 am

    I absolutely love your writing style! Although you were talking about something serious, I laughed throughout the entire post. You shed light on something so many people have to deal with in such a light hearted and helpful manner. Kudos to you! 🙂

    Reply
    • teaforturmeric says

      October 3, 2017 at 11:01 pm

      Thanks so much!! Means a lot to me! 🙂

      Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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