Simple Gluten Free Kitchen

Glutenfree White Flour chapati/ Roti/ Phulka

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Chapatis are consumed every day in the Indian household. They are a kind of plain, griddle cooked flat bread, easy to make, tasty and healthy. In Punjabi language they are called rotis or phulkas. This is known in other parts of the world as the Indian unleavened bread because it doesn’t use any leavening agents such as baking soda, baking powder or yeast.

 

 

Usually, chapatis are made from wheat flour but if you have a gluten allergy or celiac disease then this gluten free white chapati flour works the best for you. I am calling this white chapati flour because the chapati made from this looks and smells almost identical to a wheat chapati and healthy, too. I was missing wheat chapati and parathas after being on gluten free diet so I tried various combination of flours and this one came out to be the winner. I have used Gluten free white corn flour (not corn starch), soy flour and amaranth flour to make this chapati flour blend. All these flours are available in most stores (I get mine from Canadian Superstore).

 

 

The dough made with this blend is easier to knead and can be used to make  paratha and poorie as well. If you have issues kneading the dough you can add 1/4 tsp psyllium husk powder or xanthum gum for more stability. It will be a bit difficult to roll if you haven’t worked with gluten free flours before but you will get the hang of it after one or two trials. Normally, wheat chapatis are  cooked first on griddle/tava and then directly over the gas burner to make them into one big bubble (see picture no 2 below). However, gluten free chapati does not fluff up like a wheat chapatti so I am making it all on tava. If your chapati does not inflate, it is okay and still be good to eat.

 

 

Don’t they look so similar?

 

To make Gluten free white flour mix for Chapati or parathas, combine following flours and mix
5 cups ( 680 g) Clic’s GF white corn flour or P.A.N. pre cooked white cornmeal
3 cups ( 320 g) Bob’s red mill GF amaranth flour
2 & 1/4 cup ( 240 g) Bob’s red mill GF soy flour

P.A.N. precooked cornmeal has a coarse texture and you have to grind a bit before using.  Check out the step by step visuals in the YouTube video (April 30th, 2021). If you have any questions, let me know in the comments.

 

 

Print
Glutenfree White Flour chapati/ Roti/ Phulka

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 1/2 cup gf white chapati flour
  • 1/4 tsp salt
  • 1/2 tsp oil
  • 1 tbsp. yogurt or buttermilk
  • water
  • 1/4 tsp psyllium husk powder or xanthum gum (optional)

Instructions

  1. Line a plate with cloth napkin and set aside.
  2. Combine flour, yogurt, ( psyllium husk powder or xanthum gum, if using) and salt in a bowl.
  3. Add water slowly, mix to make a soft dough.
  4. Pre-heat a tawa/ flat griddle on a medium flame.
  5. Split the dough into 2 balls. Flatten the dough ball with your palms.
  6. Place the flattened disc onto a lightly floured surface between 2 pieces of plastic.
  7. Rotate the disc to get it round. You will probably have to flip it one or two times.
  8. Keep flouring as you flatten it, so it doesn't stick to the plastic.
  9. Place rolled chapati on preheated tawa.
  10. Let it cook for 10-15 seconds until bubbles starts to form on top.
  11. Flip the chapati and cook for 30 seconds more. Flip again when you see some brown freckles on the cooked side.
  12. To fluff the chapati, take a cotton napkin or paper towel and gently press down and out to the edges of chapati until bubbles form. You should be moving the chapati as you are doing this.
  13. Your chapati is done when both sides are cooked. Transfer the cooked chapati to a plate lined with cloth.
  14. Repeat the process for other chapatti.
  15. Smear both chapatis with oil or butter. Serve with any of your favorite curry or vegetable.
https://www.simpleglutenfreekitchen.com/2011/07/glutenfree-white-flour-chapati.html

Clic’s gluten free white corn flour

 

If you cannot find GF white corn flour or pre cooked cornmeal you can use yellow maize flour instead, but it doesn’t give as good results as the white corn flour.

 

Chapati with GF yellow cornflour

 

Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe. If you try this gluten free recipe or any of my recipes, please don’t forget to let me know how it works out for you. Hearing back from you and seeing pictures of your creations makes all this effort worthwhile. Be sure to follow me on  Facebook,  Twitter,  Instagram , and  YOU TUBE.

 

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This post was originally published in July 2011. It has been updated on April 30, 2021 to include the video.

 

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Reader Interactions

Comments

  2. Hi Malti

    Thanks for visiting my blog. I cannot suggest anything to you but I know one person whose father in law is diabetic and they add soy flour and besan to their wheat flour. their whole family eats the same flour.

    Try whatever suits you the best.

    Reply

  6. Hello Aunty,

    I’ve been cooking gluten roti’s [Jowar 1lb + Amaranth 1lb + CornStarch 1 tbsp + Xanthum Gum 1/4 tsp] for some time but they come out burned or half cooked. I’m in US these days and we have an electric burner. Even if i keep my burner on med it either is under cooked or over cooked. I tried putting some oil also on the tava, but it didn’t help much.
    Please give me some tips.

    Regards,
    Yogita

    Reply

    • Hi Yogita,

      First of all thanks for visiting:)

      If you are using jowar flour, you don’t need to add any starch or gum to knead the dough just add boiling hot water. I have a recipe on my blog here http://goo.gl/X3lali made with jowar (sorghum) flour, if you are interested to try. You can use amaranth flour as a small portion of other flour combinations, but not in a 1:1 ratio. It has high moisture content and browns quickly. Hope this helps.

      Reply

    • Any lentil or bean flour will work. Make sure you test in a small amount as some fours have strong taste. You can even try tapioca or potato starch but I generally avoid…. in my regular chapati flour.

      Reply

  8. Thanks for bringing this useful site, I am mother of 10 yrs son who is also identified with celiac ,
    the recipes are very simple & easy .

    Reply

    • I am glad this site has been useful to you. Thank you Kiran, for taking time to comment. Do try out the recipes that you like and do not hesitate to ask ask if there is any doubt.

      Reply

  9. Hi Balvinder
    I have recently been diagnosed with coeliac. It’s taken me a little while to get my head around the whole gluten free diet, and a life change that has been thrust upon me. I am really struggling to find a balance between all this life changing diet.
    That my taste buds are really not allowing me to enjoy any food at the moment!
    I guess before all this my diet I guess was a bit high on bread! On a daily basis. Sandwiches, beans on toast, panini’s and chapatis.
    Where is the best online place to purchase chapati flour, and what is the best mix that is the most similar to the normal wheat chapati flour?
    Thank you for your kind help, and I look forward to your reply.
    Eva. x

    Reply

    • Hi Eva,
      Its my pleasure to help my fellow gluten free dieters.
      Any life style change is challenging and this is related to eliminating foods that you have been consumed your whole life. There is no cure for coeliac disease, as soon as you accept the fact it is good and the symptoms can be kept away by having a gluten free diet. There are many flours available in the market,choose what you like. Start with rice flour it’s the most neutral in taste but also keep in mind, it is starch. You need whole grains to keep your body nourished because you miss out certain key nutrients after avoiding gluten. Check out my gluten free pantry for the flours. I love sorghum the best.I never bought anything online so do not know which is best.You can try different chapatis from my blog and see which one do you like.

      Reply

      • Hello,

        I wanted to ask u is gluten free atta helpful for people with constant constipation? And if it is which one is the best to use?

        Reply

        • Any fiber-based diet is good for constipation. Talk to your doctor and eat what suits your body. Gluten-free atta is meant for those who are sensitive, intolerant or allergic to gluten.

          Reply

      • Hello madam
        I want to start gluten free Roti.
        I mixed coconut, barley, oats, besan flour.
        My mother does not like the dough because when she wants to make roti its sticked to the base when she try to put on tava roti gets broken. If I put xantham gum or psyllium rusk its not good to eat every day. Plz suggest me what can do

        Reply

        • Hello Raj, when you make roti with gluten free dough use plastic wrap underneath. It helps keep it from sticking. Just to let you know barley is not gluten free. If you add besan in the blend just add very little as it makes the roti very dry.

          You asked about Xanthum gum and psyllium husk. They are not bad for you but they can cause digestive issues to some. I use both the ingredients in my recipes but only when I find I really need them. Psyllium husk is actually a good source of soluble dietary fiber and if your mother finds this ok to eat everyday then go ahead and add it your flour blend.

          Reply

  10. Hi

    I just discovered your website and am so excited about the information you have provided.
    My daughter is gluten intolerant and I am gathering as much information as I can about using alternate flours.
    I discovered the Masa Harina or Masa Lista which is lime treated corn (makki) used in making tortillas. It is white in colour.
    This is amazing if you want to make gluten free chappatis. Treat it like you would makki, using hot or boiling water.
    It has no gluten, so use a puri press lined with plastic sheets. They cook fast, and just like chappatis. They even fluff up. When stacked in a container, they do soften up with the steam.

    Reply

      • Hi Balvinder
        I tried your chapati flour recipe but the chapati’s did not turn out as nice as yours look. They were a bit dry and did not fluff up. I also found it hard to handle the dough. The taste however was very good. How can I improve?

        Reply

        • Hi Parminder, thanks for the feedback.
          If you are familiar with the nature of gluten free flours, you’ll know that they have no gluten at all, and hence chapati made with it is not the same as the regular wheat one. People add gum and starches to give the dough structure and get soft chapati. However, eating starchy foods daily with gum in it is not good for health, which I learnt myself after eating it for a year. My chapati flour mix is healthy and nutritious with none of these things, which makes it slightly difficult to get the chapati right in the beginning. But you can do it, as chapati making is second nature with us punjabis. I hope you used the right white corn flour(its not corn starch).You need to do extra kneading to get the right soft texture of chapati. If the dough is smooth, the chapati will come out nice. Use minimum flour for rolling. It does not puff up fully like a balloon but does at some some places, try it on direct flame. Eat it immediately after it is made.

          Reply

          • Thanks Balvinder for the extra tips. I did use the correct corn but with the extra info, I will now try again and let you know how it went. I was trying to make aloo paratha before even mastering the roti with your recipe. I rolled it between sheets of plastic as there was no other way to handle. However I must confess I did not knead enough. I will also add some gum to see if this helps initially.

  11. Hi Balvinder
    I’m so glad I found your site, its very good. I love the recipes and will be trying some. I have a question I want
    to know where you buy white corn flour? I have tried everywhere and can’t find it. Also if you have any other suggestion for chapatti flour mix please do share.

    Reply

    • Hi Mohini, Thank you very much for liking my blog.
      I buy white corn flour from a specialty food store. From couple of months it is not available from where I get so don’t know what is going on. May be you should consider ordering online. I have not tried any other flour mix but will surely do so. If this is your request then you need to put it on my request recipe page.

      Reply

      • Oh I see, I didn’t know we can request a recipe. I would certainly like to put this as request.

        Reply

  13. I just tried this chapati recipe, I used the 1.5 tabs of yogurt as suggested, it made two delicious chapati. Thanks so much, lovely easy, quick recipe and nice to have such small quantities.

    Reply

  14. I AM MAKING ROTI FROM ,Dr Gluten-wheat free chapati flour–having Moong dal,Brown rice,Soyaben,Sabudana,Jowar and Rice,–www.divinefoodsonline.com;;

    Is it OK for me for long term daily use from nourishment point of view–Summer or Winter in Delhi?? I am 67 years old.male

    Regards

    Nelai

    9818599305

    Reply

  15. Hi balvinder ji,
    I just wanted to say a big thank you for all of the work you put into your blog. I have tried a few of your recipes and happy to get good results with it, Vegetable pulao with chai flavor, chickpea salad and lemon pound cake are loved by my kids. I also tried this chapati recipe but have to say it is hard to find white corn flour. What would you suggest to repalce this?.

    Reply

    • Bhawna, I am glad you are finding this blog to be helpful and have tried my recipes.Could you by any chance send me a picture with a two lines so I can share with my other readers on my testimonials page.
      I haven’t tried substituting any other flour for white corn flour but you can try using maize flour, instead. Hope that will work.

      Reply

  17. Perfectly explained..I have started making GF chapattis.. At the moment I am using GF flour from NAMASTE foods. But to be able to make the flour at home will be good:)

    Reply

  21. Hello i found amranth and corn flour, however im not too sure of the soy flour…all i cound find is soya flour, is this the same thing?

    Reply

    • Na, I never tried with yellow but it should be fine only the texture and taste will be slightly different. Actually White corn flour doesn’t taste like our maize flour.

      Reply

  23. Atta (flour) from stores are not gluten free as it’s made in a factory where other flours are made including wheat. Unless it’s labelled gluten free. I have been consuming these in my diet and is now very unwell.😢

    Reply

  24. HI BALWINDER

    CAN YOUR PLEASE TELL ME WHER CAN I GET WHITE CORN FLOUR
    I HAVE TO OTHER TWO FLOURS
    DO PLEASE GET BACK TO ME
    I MISS HAVING CHAPATTIES
    THANKS
    ANASTASIA

    Reply

  25. Hello, I have tried the recipe but the dough was breaking when I tried to roll it between cligning wrap as suggested and impossible to remove from the protecting sheets either… Maybe not enough liquid or oil? Could you indicate more precise qties for the wet ingredients please?
    Also, I have found amaranth flour to have a strong smell of earth. It is normal? It is my very first time using this flour. Although my first try was far from being a success, I still cooked the bits and pieces I could recuperate and the taste is surprisingly good although the amaranth flavor still lingers around as an after taste. I guess it is just a question of acquiring the taste for it like so many other things in life. ☺️

    Thank you for your reply.

    Reply

    • Hi Vivian,
      That is really interesting, Vivian, and I am trying to figure out why that may have happened. The ratio of each ingredient in my recipe is right. In fact, most times I don’t even add oil. When you knead the dough add just enough liquid/water to make a soft dough. Knead the dough well. If the dough is smooth, the chapati will not break.Though, It is a little fragile compared to wheat chapati. While rolling, dust the plastic wrap with flour and roll away. You may need to turn the chapati a couple of times, and dust if needed to prevent sticking. Hope this will help out. And, when you put the chapati on the griddle brush off all the dry flour that you used for dusting.
      Yes, amaranth flour does have an earthy taste. But the taste that lingers in your mouth is of soy flour not amaranth. You could always replace half of amaranth with brown rice flour. If you want more stability in your dough use 1/4 tsp xanthum gum for 1 cup of Gluten free chapati flour.
      Thanks so much for taking a moment to comment!
      I will be looking forward to your feedback!

      Reply

  26. Hi. Came across your blog. You have very nice recipes in your blog. I too keep experimenting with different gluten free recipes. I tried this gluten free chapathi and poori with Cooked Rice and dry rice flour. It’s quite easy and simple.
    Link : https://youtu.be/XbwELwih-Ao
    I tried another recipe with plantain and rice flour too.
    Link : https://youtu.be/znmi3dTPU-A.
    This is not to promote my channel. Please try and hope you like it.

    Reply

    • Thank you for visiting my blog Jaya.I just watched the video, the roti looks very soft and puffy I would certainly try one day. Though I prefer to eat less rice and more whole grains.
      I appreciate your comment.

      Reply

  27. Just completed my first two chapatis, having made the full flour pile per the blog. What a great idea. I now have enough flour to make a few weeks worth of gluten free chapathi goodness. Thank you. The first two turned out really well. The second one I cooked in a little coconut oil to give it a hint of peshwari paratha. Would it be possible to make aloo stuffed bread?

    Reply

    • Aw, thank you so much for sharing this! I am glad the chapatis turned out well! Yes, you can also make aloo paratha with this flour mix. Check out my ‘gobhi paratha’ post to see how you do the stuffing.

      Reply

  29. Hi Balvinder, I love your blog. Thanks for putting so much effort into sharing them.
    I want to know if I can use this flour mix 1:1 in baking. I’m newly gluten free and want to avoid stocking many different things in my kitchen. Dual purpose flour mixes can make things easier.

    Reply

    • Hi Sophie, first of all, Welcome to simpleglutenfreekitchen and feel free to browse the recipes.
      I understand using just one flour mix makes thinks easier but i reckon if you are on a gluten-free diet it’s good to eat different flour to get proper nutrition. My go to flour mixes are white chapati flour mix and Gf all purpose flour. Gluten free all purpose flour is basically refined flour (all starch). I add whole grains like sorghum, millet and buckwheat to get fiber, nutrients and antioxidants. Check out my GF pantry page to know what flours can be used for different recipes.

      Reply

  30. Hi there. Just been visiting your site and enjoyed reading all sorts of recipes for your chapatis. I’m trying to go on a diet and I include a lot of gluten free stuff in my diet so I am trying millet flour and barley flour half and half. I can’t really make a lovely chapati out of it
    but after talking to some African ladies I tried to make that in a pancake kind of batter and I tried making a thin pancake in a non-stick frying pan using very very little olive oil and covered the pancake with another pan and then flip ped it and covered again if it is too dry sprinkle some water and cooked on both sides all over again covering it. It is actually not bad

    Reply

  31. I realize that you published this recipe a long time ago, but I just saw it and I it is perfect timing. Since I can’t go to Indian restaurants right now, I am trying to make some of my own ethnic foods. I’ll be trying this one. Thank you.

    Reply

    • Thank you Judee.
      The first thing I experimented was this roti flour blend after going gluten free as roti is important element of our meals.The flour blend works for all types of Indian flat breads. I hope you give it a try and like it.

      Reply

  33. Hi Balvinder,

    I can’t find this white corn flour, even online. Can I substitute some corn starch with some other flour to make the same texture?

    Reply

    • Hi Jyotsna,
      You are right. For some reason this cornflour is not available anymore but don’t worry I will update my recipe with the best option. Till then you can add yellow maize flour but not corn starch.

      Reply

  34. Hi,
    I am looking for gluten free flour in Canada , in India we used wheafree multigrain flour which gave best results, could you help which Canadian store do you buy the flours from ?

    Reply

    • Hello Loveleen,

      I often buy gluten free flours from a specialty stores but now many of them are also available in Canadian grocery stores ( superstore, Save on and Price smart). I tried millstream chapati flour but didn’t like it because they mostly has rice flour and other starches. Hence I make my own chapati flour blend.

      Reply

  35. Hello Balwinder Ji, SSA. I have recently started using Whole Gram Flour as a means to reduce carbs in my diet. I am not allergic to gluten. However since you are an expert in properties of different flours, can you suggest me a way to make the rotis a littke less dry? I am going to get my own flour milled in a few days. Maybe I can add something that counteracts the dryness issue of gram flour. Sorry if its a little out of the way question.

    Reply

    • Hello Umesh,
      I’m not an expert but from experience I can suggest few things that will help making rotis soft.
      1. Add a tiny bit baking powder in the dough.
      2. Keep the ratio of gram flour less to wheat flour or Gf chapati flour
      2. Knead a soft dough and pat rotis with hand instead of rolling. If you check my recent post and video of Rajasthani tikkar roti you will see they come out soft.
      3.Let the dough rest for 15-20 minutes before you cook.
      4.Keep the rotis wrapped when you cook.
      Hope these suggestions will help.

      Reply

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