Comments on: Gluten-free Chapati

By: Sanchita

Sanchita — Mon, 17 Jun 2024 16:03:02 +0000

Hi, can we avoid the potato starch while making the roti and if yes, what change is needed ? There is already tapioca starch in the mix so I dont want to add any other starch like potato, rice, corn or others . Can the amount of oil in the roti be increased ? or can the xanthum in the mix be increased , to compensate for no potato or other starch in the roti recipe ?

Appreciate if you could let me know .

I love the idea of using not-too-expensive gluten free flours. I have hashimoto’s and I cannot eat gluten at all.
Thanks

By: Anjali M

Anjali M — Sun, 07 Feb 2021 08:08:49 +0000

Thanks so much for this. It’s easy on my IBS tummy and tasty as well. I dont use ghee on the top, but just pat it with a moist hand like my mum does for jowar roti. I cd store the remainder kneaded dough for two days and make chapatis again, tho it needed a bit of water. I used sabudana (tapioca) flour in the mix as it’s easily available in Mysore, India, where I live- as are rajgira and jowar!! Onr question- can I freeze the chapatis? Thanks again, Anjali

By: Gareth

Gareth — Wed, 07 Oct 2020 20:07:12 +0000

Great recipe, thanks! I had to substitute buckwheat for amaranth in the flour and added a spoonful of coconut flour. Used coconut milk instead of water, and made it fairly ‘sticky’ (wet) – delicious and nice and soft when cooked. The cling film tip was very good, too!

By: Priya

Priya — Fri, 19 Jun 2020 11:32:23 +0000

In reply to John. Thanks for this! Was just wondering if I could freeze them!

By: Johan

Johan — Tue, 14 Jan 2020 13:45:59 +0000

Hi, I tried making these today for my kids but the chapatis ended up a bit hard and crisp instead of soft. What could I have done wrong? Which ingredient makes it nice and soft?