We have always tried to use less wheat in our kitchen.
More and more now though, we find ourselves trying to use less gluten.
My Man made a delectable curry dinner for us all this week and to go alongside, I made some chapatis - which we all love.
Wanting to avoid using Atta flour, I had to create my own recipe.
Happily, the result was delicious and I wanted to share it.
Gluten free chapati recipe
1/4cup buckwheat flour
1/4cup maize flour
1/4cup millet flour
1 level tspn xanthum gum
1/8t baking powder
sprinkle of nigella seeds
pinch of himalayan rock salt
Water to form dough
Measure and sift all flours and powders together. Re-sift.
Add the seeds and salt, then continuously mix while pouring in tepid water, until the mix comes together as a dough (this is most easily accomplished in a food processor).
Cut dough into 4 even pieces. roll each out very thinly (little hands enjoy helping with this part).
Cook as you would pancakes. We use ghee to oil the pan.