We usually turn to Rice when confronted with wheat allergy or the need to stay away from Gluten. Rice flour is the base of most cake, cookie, bread and all purpose gluten free flour mixes. Rice, however, does not provide great nutrition and the dough can be quite crumbly, especially when made egg free. You can combine two amazingly nutritious gluten free flours—Amaranth (Rajgira) and Sorghum (Jowar) with a starch (corn starch) for binding, to produce fantastic puris, rotis and parathas.
Protein is essential for growth and the creation of new cells and tissues, as well as for more immediate energy needs and metabolic functionality. Amaranth contains a higher protein concentration than almost any other grain on the market. Some of the most unique health benefits of amaranth include its ability to stimulate growth and repair, reduce inflammation, prevent certain chronic diseases, boost bone strength, lower blood pressure, improve the immune system, reduce the appearance of varicose veins, maintain healthy hair, and ease weight loss efforts.Amaranth also contains those amino acids that are usually found only in animal foods. It is loaded with fiber, iron, calcium, vitamins and minerals, and is significantly more nutritious than whole wheat. The name ‘Amaranth’ itself comes from the Latin root word ‘amar’, meaning long-lived. Relate it to the Sanskrit ‘amar’ which means ‘immortal’!
Sorghum is one of the oldest known grains, very nutritious, and high in iron, calcium and potassium. Because the protein and starch in sorghum are digested more slowly than that of other cereals, it has a glycemic index that is among the lowest of all food grains.
Your chapattis will be easier to roll, the edges will not be uneven and even a thinly rolled chapatti will not tear. In fact, wheat eating family members will hardly be able to tell the difference. It does take a little bit of practice if you have not worked with gluten free flours before, but take it from me, it only gets better and soon enough you will want to make allergy free puris for everyone!
Amaranth Flour / Rajgira Atta – 1 cup (3.8 ounces)
Sorghum Flour / Jawar Atta – 1 cup (4.4 ounces)
Cornstarch – ¾ cup (3.4 ounces)
Xanthan Gum – 1 tsp
Salt – ½ tsp
1. In a large bowl, mix all flours well taking care that bowl and mixing spoons are dry.
2. Mix in Salt and Xanthan Gum and mix both well into the flours.
3. Make double the quantity if you like and store in dry, airtight jars
To retain freshness, place jar/s in the fridge.