Gluten Free Flour (908g / 2 lb)
908g pack · Premium Quality
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Watch how we make soft gluten-free rotis at home
Soft gluten-free roti — step by step
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Why Our Gluten Free Flour Is Different
This flour wasn't developed in a lab or commissioned by a marketing team. It was made at home, by a celiac patient, for himself — until enough people asked where they could get it that it became a business.
Built By a Celiac, For Celiacs
My name is Arslan Qureshi. I have had celiac disease for 8 years. For most of that time, I couldn't find gluten-free flour in Pakistan that was genuinely safe, actually rolled into a proper roti, and didn't cost more than my weekly groceries. So I started making my own blend at home — testing, adjusting, testing again. When the rotis finally came out the way roti is supposed to come out, I started sharing it with others who needed it. That is how Proud Grains began. My health depends on this flour being right. That is a different kind of quality control than a factory checkbox.
Dedicated Gluten-Free Facility
We don't process wheat, barley, or rye anywhere near this product. No shared equipment, no "may contain traces" disclaimer, no guessing. For celiac disease, even tiny amounts of gluten can cause real intestinal damage — so we removed the risk at the source instead of just hoping for the best.
Roti That Actually Folds
The single biggest complaint with gluten-free flour is roti that cracks and crumbles the moment you try to roll or fold it. This blend was specifically engineered to roll out smoothly and stay soft and pliable — the way roti is supposed to behave.
Easy to Knead and Handle
No special technique or years of practice required. The dough comes together the way you'd expect a normal atta to — no fighting with dry, crumbly dough that won't hold its shape.
Stays Soft, Not Just Fresh Off the Tawa
A lot of gluten-free roti is soft for the first two minutes and turns stiff and dry the moment it cools. This blend is built to hold its softness longer, so lunch leftovers don't feel like a different product.
The Problem With Most Gluten-Free Flour
It cracks and crumbles
Without gluten's natural elasticity, most gluten-free dough simply doesn't hold together — it breaks apart the moment you try to roll or fold it into a roti.
"Gluten-free ingredients" isn't the same as "gluten-free safe"
A product can be made entirely from gluten-free ingredients and still pick up traces of gluten if it's manufactured on shared equipment or in a factory that also processes wheat. For someone with celiac disease, that's the difference between a flour they can trust and one that quietly makes them sick.
It goes stiff and dry within minutes
Roti made from a single starch or a poorly balanced blend tends to firm up fast — by the time you're done with lunch, it's already behaving like a different food.
How This Blend Fixes It
Eight naturally gluten-free ingredients, each playing its part — combined in a dedicated facility where no wheat ever enters.
No wheat. No barley. No rye. No shared equipment.
Who This Flour Is For
Celiac disease — where even trace amounts of gluten can trigger an immune reaction and intestinal damage, whether or not you feel symptoms.
Non-celiac gluten sensitivity — where gluten still causes real discomfort like bloating, fatigue, or digestive issues, even without a celiac diagnosis.
Wheat allergy — where the goal isn't just avoiding gluten but avoiding wheat entirely, which this flour also achieves.
Families cooking for someone with celiac disease — who want one flour they don't have to double-check every single time.
This flour is made entirely from naturally gluten-free ingredients in a dedicated gluten-free facility — no wheat, barley, or rye is processed on site. Our founder has celiac disease and eats this flour himself, which means safety is not a marketing claim — it is a personal requirement. While we maintain strict controls throughout production, please store and prepare it separately from gluten-containing foods at home, and consult your doctor regarding your specific dietary needs.