Ready-to-Cook Mixes
Gluten-Free Protein & Fibre Roti Mix
Wheat-free millet, rice, and pulse flour blend for everyday flatbreads.
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✓ Clearly listed ingredients✓ Region-of-origin transparency✓ Expert-reviewed content
Why this product exists
Single-millet rotis are notoriously hard to roll. This blend combines millets, rice, pulses and natural binders so wheat-free, gluten-free* flatbreads roll and cook more easily.
Why choose this
What's inside
Every ingredient, with its role and approximate percentage. No maida.
- Jowar (sorghum) — 25%Main millet base & mild flavour
- Roasted Bengal gram — 20%Protein, fibre & flavour
- Pearl millet (bajra) — 15%Fibre, minerals & traditional grain value
- Sprouted green gram flour — 15%Plant protein & differentiation
- Traditional red rice — 12%Dough handling & lighter texture
- Tapioca starch — 7%Flexibility, softness & less cracking
- Psyllium husk — 4%Binding, water retention & rolling support
- Flaxseed — 2%Fibre, healthy fats & water retention
How to prepare
Standard gluten-free roti+
- 1Add 120 g of roti mix to a heat-safe bowl.
- 2Heat about 135–150 ml water until hot, then add gradually while mixing with a spoon (optionally a teaspoon of oil).
- 3Cool until safe to handle, then knead gently into a smooth dough; rest 10–15 minutes.
- 4Divide into four; dust lightly with rice flour and roll gently (repair edge cracks with damp fingers).
- 5Cook on a properly heated tawa, turning when the first side firms up.
- 6Press gently with a cloth to encourage partial puffing; serve immediately or keep insulated.
Soft-wrap variation+
- 1Use slightly more water and roll a little thicker.
- 2Cook on medium heat, brush lightly with oil, then stack and cover immediately.
- •Hot water is important for hydration and binding.
- •Rice flour is for dusting only; the roti may partially puff (it will not puff like wheat).
May suit people looking for…
- •May suit people choosing wheat-free or gluten-free flatbread options.
Allergens & storage
Allergen information
Contains pulses. Gluten-free claim subject to validated cross-contamination control and final testing.
Storage: Store in a cool, dry place. Reseal after opening.
Product FAQs
Why hot water?+
Hot water hydrates the psyllium and starches so the dough binds and rolls without cracking. Knead once it is cool enough to handle.
Is it truly gluten-free?+
The recipe is wheat-free. A gluten-free claim depends on compliant sourcing, controlled processing and final testing — we mark the claim with an asterisk until that is in place.
Will it puff like wheat roti?+
It may partially puff. It is designed to roll and cook well, not to mimic wheat-gluten puffing.