List of Gluten free flours/ what is gluten / alternatives to gluten containing grains.
Most people have no problem with the grains and flours containing gluten. But there are some people who have celiac disease or gluten intolerance or gluten sensitivity.
You may read about what is gluten.
Whether you cook at home or eat at a restaurant, you need to be careful if you are gluten sensitive. You should also check the ingredients list when buying ready to cook foods.
Gluten free flours List
Sorghum flour/ jowar flour
In Indian languages, jwari, jwariche peeth, jolada hittu etc. Jowar/ sorghum is also considered as a kind of millet by some.
Sorghum is an ancient cereal grain. It provides protein, iron, B vitamins and dietary fiber and antioxidants.
In India it is used to make bhakri, thalipeet, veg parathas etc.
Rice Flour
In indian languages – chaval ka atta, tandalache peeth / pithi, akki hittu, arisi mavu etc.
Rice flour is made from white rice or brown rice. Brown rice is considered healthier than white rice as it contains bran and has more fiber and protein.
Finger Millet flour – Ragi –
In Indian languages – nachani – nagli – ragulu etc. Finger Millet / Ragi is a very versatile grain. It is the most nutritious and healthy cereal, made from grinding the small seeds.
Ragi can be used in combination with flour as it yields a very dark product and the taste is very strong. Many people are put off by it’s dark color but it is very healthy, nutritious grain.
Chickpea flour – gram flour – besan
Known as harbhara daliche peeth, kadale mavu, kadale hittu
- Almond flour – in Indian language, badam powder. We use blanched almonds Almond flour . You may Sometimes use almonds with skin to make almond flour. It is mainly used in used in baking. In Indian cooking, we use almond/badam is used in sweets/desserts.
- Amaranth – In Indian languages we know amaranth as rajgira, rajgiri, ramdana . Is considered a super food and is a good source of vitamin A, vitamin C, calcium and manganese. In Maharashtra, rajgira is used as a fasting food in combination with other foods such as potato or sweet potato. It works as a flour and a starch. Popped rajgira is used to make rajgira ladoo.
- Buckwheat Flour – In Indian languages – kotu, Kuttu, Phaphra, Kaadu godhi etc. It is made by grinding the buckwheat grain, Buckwheat has a strong flavor and is dark in colour. The best is to use it as a combination flour.
- Corn Meal – maize flour – In indian languages – makai / makki ka atta, makyache peeth, musukin jolada hittu etc. Corn meal is available in three textures – fine, medium and coarse. Makki ki roti is a popular bread in north India. Corn flouris a finely ground variety and is used to make puddings, cake, for thickening soups etc.
- Potato Starch / potato flour – is used as a binding flour. Potato flour is different from potato starch.
- Tapioca starch – Sabudana peeth
- Arrowroot powder
- Quinoa flour
- Oats flour – You can make this at home by grinding oats in a blender.
- Soyabean flour – this is available in market and is a good source of protein.
- Roasted gram flour – sattu ka atta, pottukadale mavu, hurigadale hittu.