Wheat chapatis are wonderful but gluten-free chapatis can be a godsend if you like chapatis but are intolerant to gluten.
This gluten-free roti is just as warm and soft as the traditional one that is common in every Indian household, but it is made with quinoa flour and other natural ingredients.
I can see that there are several questions popping up in your mind about dietary fiber, binding agent, and protein content that you get from wheat and how it can be substituted when you go gluten-free.
I will address all of that with great substitutes while not compromising on the original taste.
It is a perfect meal with a side of spicy vegetable curry. I have received several requests for recipes that are suitable for people with Celiac disease and I see this gluten-free roti as the answer to all of that!
Try this gluten-free chapati recipe the next time you hear gluten-free! I also plan to try other gluten-free recipes with buckwheat flour and add them to the gluten-free recipe list.
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Why this recipe works
This gluten-free chapati is made with homemade quinoa flour. It's just as delicious as the traditional wheat roti without gluten.
It is soft, fluffy, and healthy. With the right amount of water in the dough, the rotis turn out perfectly fluffy in the middle like the traditional chapati.
This recipe is easy to follow. I have broken down each step that will help you prepare tender rotis that are tender in every bite. It makes a perfect meal with the right kind of curry pairing.
It tastes so good that you cannot tell that it's actually gluten-free.
It is a great option for those who need a gluten-free diet or simply want to eat healthier.
Main ingredients note
Quinoa flour: Although a little expensive, you can find quinoa flour in most health food stores. If you cannot find it, you can always prepare your own by roasting a cup of quinoa to lose moisture and blending them in a coffee grinder.
Warm water: The amount of water you need will depend on the type of quinoa flour you use. I found that the white quinoa flour requires a little less water than the brown quinoa kind.
The quantity of water is subjective to the consistency of the batter. You are better off adding them in small quantities as you knead the dough.
Oil: You can use any type of oil, but I prefer extra-virgin olive oil or coconut oil. Olive oil tends to keep the ingredients together.
See all the details of the recipe and the ingredients list on the recipe card!
Instructions
In a large bowl, mix together the quinoa flour, salt, oil, and warm water. Slowly add more water until the dough is soft and pliable.
Knead the dough for a few minutes to make it smooth.
Then, cover the dough and let it rest for 30 minutes.
After the dough has rested, divide it into 7-8 balls.
Flour your surface with preferred gluten-free flour. This can be either brown rice flour, white rice flour, or a flour blend.
Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with gluten-free 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 over medium heat.
Cook on each side for about 30 seconds to one minute, until you see bubbles start to form. Add more oil or vegan ghee, if desired. Enjoy gluten free chapati with broccoli curry.
Recipe FAQ
Traditional wheat chapatis are not gluten-free, but this recipe for quinoa chapatis is.
You can enjoy these chapatis with a side of curry or sautéed vegetables.
Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before cooking.
Yes, you can use any type of gluten-free flour in this recipe. We like to use quinoa flour, but you can also use gram flour and almond flour.
Expert tips
- If the quinoa flour roti dough is too sticky, add more quinoa flour. If the dough is too dry, add more water.
- The quinoa flour rotis are best enjoyed fresh and warm off the skillet.
- You can store leftovers in an airtight container and reheat them in a skillet when ready to eat.
- To get a soft chapati, do not put too much pressure on the rotis while rolling them out. This will break them.
- Adding a pinch of brown rice flour can help in getting crispier flatbreads.
- Millet rotis, while being gluten-free takes longer to prepare than Quinoa rotis.
- Try tapioca starch (cassava flour) or jowar flour are other gluten-free options to flour the surface as the dough is kneaded and rolled.
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📖 Recipe
Gluten Free Chapati
Equipment
Ingredients
- 2 cups quinoa flour
- 1 cup warm water - add more if required
- salt to taste
- 2 tablespoon oilve oil
Instructions
- In a large bowl, mix together the quinoa flour, salt, oil, and warm water. Slowly add more water until the dough is soft and pliable.2 cups quinoa flour, 1 cup warm water, salt to taste, 2 tablespoon oilve oil
- Knead the dough for a few minutes to make it smooth. Then, cover the dough and let it rest for 30 minutes.
- After the dough has rested, divide it into 7-8 balls.
- Flour your surface with preferred gluten-free flour. This can be either brown rice flour, white rice flour, or a flour blend. Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with gluten-free 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 over medium heat. Cook on each side for about 30 seconds to one minute, until you see bubbles start to form. Add more oil or vegan ghee, if desired
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Video
Notes
- If the quinoa flour roti dough is too sticky, add more quinoa flour. If the dough is too dry, add more water.
- The quinoa flour rotis are best enjoyed fresh and warm off the skillet.
- You can store leftovers in an airtight container and reheat them in a skillet when ready to eat.
- To get a soft chapati, do not put too much pressure on the rotis while rolling them out. This will break them.
- Adding a pinch of brown rice flour can help in getting crispier flatbreads.
- Millet rotis, while being gluten-free takes longer to prepare than Quinoa rotis.
- Try tapioca starch (cassava flour) or jowar flour are other gluten-free options to flour the surface as the dough is kneaded and rolled.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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