Gluten-Free Flour — Rice, Corn, Quinoa & Moong Blend for Soft Gluten-Free Roti
Ingredients Corn (makai), white rice, brown rice, sago (sabudana), gram flour (besan), moong dal, quinoa, psyllium husk (ispaghol) and xanthan gum. Why this blend works Gluten...
Select Weight Available in: 1kg
Estimated Delivery
2–5 business days in Lahore
Returns Policy
Easy returns within 7 days. Read our returns policy
Cash on Delivery
Available on all orders in Lahore
Ingredients
Corn (makai), white rice, brown rice, sago (sabudana), gram flour (besan), moong dal, quinoa, psyllium husk (ispaghol) and xanthan gum.
Why this blend works
Gluten is what makes wheat dough stretchy. Without it, most gluten-free flours crack when you roll them. This blend contains ispaghol and xanthan gum, which bind the dough, so you can make soft roti and chapati at home. Besan, moong dal and quinoa add plant protein, and brown rice and ispaghol add fibre.
Who is it for?
- People avoiding gluten or wheat
- Families who want a lighter roti option
- Anyone exploring rice and quinoa-based flours
How to make soft gluten-free roti
- Knead with warm water (not cold) into a soft dough.
- Rest the dough for 10–15 minutes, covered.
- Roll gently between two sheets of butter paper, or pat by hand.
- Cook on a hot tawa and press lightly with a cloth so it puffs.
Also great for paratha, pancakes, pakoras and baking.
Storage
Keep in an airtight container in a cool, dry place.
Delivery
Delivered across Lahore. Cash on delivery available.
Made with 18 ingredients
- مکئی
- Corn maize
- سفید چاول
- White rice
- ساگودانہ
- Sago sabudana
- بیسن
- Gram flour chickpea
- براؤن چاول
- Brown rice
- دال مونگ
- Moong dal
- کنوا
- Quinoa
- اسپغول
- Psyllium husk ispaghol
- زانتھن گم
- Xanthan gum
Store in a cool, dry place away from direct sunlight.
Keep away from moisture. Seal tightly after opening.
Use within the date printed on the packaging for best freshness.
Keep in its original airtight packaging for maximum shelf life.
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Frequently Asked Questions
This blend is made from corn, white rice, brown rice, sago, besan (gram flour), moong dal, quinoa, ispaghol (psyllium husk) and xanthan gum. It contains no wheat, barley or rye.
Usually not. Most multigrain atta contains wheat and barley, which have gluten. If you need to avoid gluten, choose a flour made only from gluten-free grains like this one.
Yes. Ispaghol and xanthan gum in this blend help the dough bind. Knead with warm water, rest it for 10–15 minutes, and roll between butter paper for best results.
No. Barley contains gluten. For a gluten-free diet, use this gluten-free flour instead.
All ingredients are naturally gluten-free. If you have celiac disease, please check the pack for a certified gluten-free label and consult your doctor.
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