Introduction
Gluten plays a crucial role in traditional wheat-based rotis by providing elasticity and structure. But how does gluten-free flour work when making rotis? Understanding the science behind it helps you get the best texture, taste, and softness in your rotis.
What Makes Gluten-Free Flour Different?
Unlike wheat flour, which contains gluten proteins (gliadin and glutenin), gluten-free flour blends use a combination of ingredients to mimic the elasticity and binding properties of gluten. Common ingredients include:
- Rice flour – Light texture, mild flavor
- Tapioca starch – Adds stretchiness
- Sorghum flour – Nutritious and flavorful
- Xanthan gum or psyllium husk – Acts as a binder
How Binding Agents Help
Binding agents like xanthan gum, guar gum, and psyllium husk trap air and moisture, keeping rotis soft and pliable. Without these, gluten-free dough can be dry and crumbly.
Hydration and Resting Time
Gluten-free flour absorbs water differently than wheat flour. A higher water ratio and allowing the dough to rest for 15–30 minutes improve its elasticity, making rolling easier and preventing cracks.
Cooking Tips for Soft Rotis
- Use warm water when kneading the dough for better hydration.
- Roll rotis between parchment paper to prevent sticking.
- Cook on medium-high heat, flipping quickly to retain moisture.
Conclusion
Understanding how gluten-free flour works helps you master soft, delicious rotis without wheat. Experiment with different blends and techniques to achieve the perfect result!