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…
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:
- Denial – I’m sure they’re mistaken. Pakistanis don’t get celiac disease. Roti is in our blood.
- 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.
- 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.
- 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.
- 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. 🙂
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 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 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.
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!
P.S.
Enjoy!
Curries to serve these with:
Spinach and Potato Curry (Aloo Palak)
Okra and Onion Curry (Bhindi Pyaaz)
Life-Changing Gluten-Free Quinoa Flour Roti (Chapati) – Flatbread/Wraps/Tortillas
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
These Life-Changing Quinoa Flour rotis are gluten-free and a nutritious alternative for rotis, tortillas, and wraps.Save
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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?
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.
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!!
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!
i made tis recipe without roasting and using 1/4 of the flour as cocunut with 3/4 quionoa 😉
That’s an awesome idea!! Thanks for sharing!
Why did you remove the recipe? Not everyone may want your next version.
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
I liked the recipe. Great taste. Mine never puffed up. Any advice?
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!
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?
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!
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?
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!
Is it okay to mix buckwheat and quinoa flours and prepare roti ? Please advise
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!
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!
Thank you, Tessa! Yes, very true. Looking forward to more gluten-free recipes on your blog!
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!
Thanks so much, Sarah! You don’t know how much that means to me! I feel the same way about yours!
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
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.
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!
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!
Quinoa costs about one kidney. If the flour is pricier than quinoa we need to look into dialysis options…
hahaha! 🙂
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! 🙂
Thanks so much!! Means a lot to me! 🙂