Introduction
Many people hesitate to try gluten-free rotis due to common misconceptions. Let's debunk these myths and help you embrace gluten-free cooking with confidence!
Myth 1: Gluten-Free Rotis Are Always Dry and Hard
✅ Truth: Proper hydration, the right blend of flours, and correct cooking methods result in soft, flexible rotis. Adding psyllium husk or xanthan gum helps retain moisture.
Myth 2: Gluten-Free Dough Is Impossible to Work With
✅ Truth: While gluten-free dough lacks the stretch of wheat flour, using warm water, resting the dough, and rolling between parchment paper makes it easy to handle.
Myth 3: Gluten-Free Rotis Have No Taste
✅ Truth: With the right blend of flours like sorghum, chickpea, and rice flour, gluten-free rotis can have a rich, nutty, and wholesome flavor.
Myth 4: They Take Too Long to Cook
✅ Truth: Gluten-free rotis cook in the same time as regular rotis—about 30 seconds per side on a hot tawa. Ensuring the right consistency makes flipping easier.
Myth 5: They Are Not Nutritious
✅ Truth: Many gluten-free flours (sorghum, chickpea, and almond) are rich in fiber, protein, and essential minerals, making them healthier than refined wheat flour.
Conclusion
Don’t let myths stop you from enjoying delicious, gluten-free rotis! By using the right techniques and ingredients, you can enjoy soft, tasty, and healthy rotis every day.