Roti Gluten Free Recipes

ROTI - GLUTEN FREE

Roti - Gluten Free image

A simple flat-bread that's great served with a curry dish. This is a gluten-free version of a traditional Indian Roti

Provided by Jubes

Categories Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

100 g amaranth flour
100 g gluten-free cornflour (maize flour or cornstarch)
1 pinch salt
150 ml water
2 tablespoons butter, melted

Steps:

Place the flours and salt in a bowl, making a "well" in the centre. Pour in the water and mix until a soft dough forms.
Gentley knead the dough on a hard surface that has been lightly dusted with additional amaranth flour. Knead for 3 minutes or until smooth. Divide the mixture into 8 equal portions. Roll out each portion into a circle.
Using a non-stick frypan, cook over a medium heat until cooked and golden on both sides. Cook one at a time.
Lightly brush with meted butter and keep warm while you cook the remaining roti.

Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 40.2

GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1

Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1 image

I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).

Provided by Whats Cooking

Categories Yeast Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

150 ml tepid whole milk
275 g rice flour
60 g tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons caster sugar
2 teaspoons active dry yeast
2 teaspoons vegetable oil
150 ml plain yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
ghee (optional) or olive oil (optional)

Steps:

In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
Brush with ghee or olive oil before serving.

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