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 wasn't built as a side product. It was built because our founder has celiac disease and got tired of gluten-free flour that either fell apart in your hands or made you nervous about what else came out of the same factory.
Built By a Celiac, For Celiacs
Our founder was diagnosed with celiac disease and went through the same frustration most of our customers know too well — gluten-free flour that tastes like cardboard, rotis that crack the moment you try to fold them, and a constant, low-level anxiety about whether a product is actually safe to eat. This flour exists because that frustration needed an answer that worked, made by someone whose own health depends on getting it right.
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
This flour combines corn (makkai), rice, and gram flour (besan) as its base — naturally gluten-free grains with no cross-reactivity risk — alongside sago (sabudana), potato starch, and arrowroot, which give the dough the softness and pliability that plain rice or corn flour can't provide on their own. Xanthan gum and psyllium husk do the real work of replacing what gluten normally does: psyllium forms a gel that gives the dough enough elasticity to actually knead and roll, while xanthan gum binds everything together so it doesn't fall apart in your hands. Used together, they're the closest thing to gluten's stretch and structure that gluten-free baking has — which is exactly why your roti rolls out instead of cracking apart.
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 with no wheat, barley, or rye processed on site. While we take cross-contamination seriously at every stage, no packaged food product can guarantee zero risk once it leaves our facility — please store and prepare it separately from gluten-containing foods at home, and consult your doctor if you have any concerns specific to your condition.