Gluten-Free Mixed Grain Chapatis
Elevate your gluten-free cooking with these wholesome Gluten-Free Mixed Grain Chapatis, a nutritious alternative to traditional Indian flatbreads. Made with a blend of rice flour, sorghum flour, millet flour, and tapioca starch, these chapatis boast a hearty flavor and soft texture. Psyllium husk powder lends elasticity to the dough, ensuring they're easy to roll and cook to perfection. Ghee or coconut oil enhances their delicate taste, while a quick cook on a hot skillet gives them a beautifully golden finish. Ready in just 35 minutes, these versatile gluten-free flatbreads are perfect for scooping up your favorite curries, savoring with chutneys, or serving as a wholesome base for wraps. Whether you follow a gluten-free lifestyle or simply want to explore healthier grain options, these chapatis are a delicious addition to your table!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup Sorghum flour
- 0.5 cup Millet flour
- 0.25 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Ghee or coconut oil
Instructions
In a large mixing bowl, combine the rice flour, sorghum flour, millet flour, tapioca starch, psyllium husk powder, and salt. Mix well until all the dry ingredients are fully incorporated.
Gradually add warm water to the dry ingredient mixture, stirring continuously until a dough begins to form. The consistency should be soft but firm enough to roll out.
Add the ghee or coconut oil to the dough and knead it gently for about 3-5 minutes until it becomes smooth and pliable.
Divide the dough into 8 equal portions and roll each portion into a ball.
Heat a tawa or non-stick skillet over medium heat.
Dust a clean work surface with a little rice flour. Take one dough ball and flatten it slightly with your hands. Using a rolling pin, roll it out into a thin, round chapati about 6-7 inches in diameter.
Place the rolled-out chapati on the hot tawa. Cook for 1-2 minutes until small bubbles start to form on the surface.
Flip the chapati and cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. The chapati should have light golden spots.
Repeat the process with the remaining dough balls.
Keep the cooked chapatis warm in a clean kitchen towel until ready to serve.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 2.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
