Soft Gluten-Free Roti
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Indian Recipes
Writers and stars of Veep have responded incredulously to the news an Australian politician required stitches after knocking himself unconscious while laughing at the new season. Graham Perrett, a federal Labor MP in Queensland, was eating sushi while watching the US political satire on Sunday night when some of the rice.
7 recipes
Curated by
Evelina Melnikova
Indian cuisine offers some of the richest, most satisfying gluten free eating on the planet, once you know where the wheat hides. The core of Indian cooking, rice, lentils, chickpeas, vegetables, yogurt, and an extraordinary range of spices, is naturally gluten free. The problem is bread. Naan, roti, paratha, chapati, and puri are all traditionally made with wheat flour, and bread plays a central role in North Indian meals especially. This collection of 7 recipes addresses that challenge directly.
The gluten free naan is the recipe that matters most here. Warm, soft, brushed with garlic parsley butter, and able to scoop up dal and curry the way naan is supposed to. Getting GF naan right requires a dough that stays pliable enough to stretch thin and cook quickly on high heat. The soft roti tackles the other essential Indian bread, the everyday flatbread that accompanies virtually every home-cooked meal in India.
The rice paper samosas offer a clever solution to one of the trickiest GF Indian adaptations. Traditional samosa pastry is wheat-based and deep-fried to a shatteringly crisp shell. Rice paper wrappers, brushed with oil and baked or fried, create a surprisingly convincing alternative. Served with mint and yogurt sauce, they capture the spirit of the original.
One ingredient that catches gluten free eaters off guard in Indian cooking is asafoetida, commonly called hing. This essential spice is frequently processed with wheat flour as a flowing agent. Always look for hing that is compounded with rice flour instead, or buy pure asafoetida resin and dissolve it yourself. Pre-ground spice mixes (garam masala, curry powder, chaat masala) can also contain wheat-based anti-caking agents, so buying whole spices and grinding them fresh is the safest approach.
The probiotic pear and onion chutney and the curried kraut bring fermentation into the Indian flavor profile. Traditional Indian pickles (achaar) use similar preservation techniques, so the connection between Indian cuisine and fermented foods is deeply rooted, even if it is not always recognized as such.
Editor's Picks
Editor's Pick
Gluten-Free Naan (Flatbread) with Garlic Parsley Butter
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Editor's Pick
Soft Gluten-Free Roti
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Gluten-Free Naan (Flatbread) with Garlic Parsley Butter
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Rice Paper Samosas with Mint and Yogurt Sauce
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Curried Kraut!
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Probiotic Pear and Onion Chutney
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Mango Curry Yogurt Dip
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Naan Bread
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Frequently Asked Questions
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Most curries, dals, rice dishes, raita, chutneys, sambar, rasam, and many vegetable preparations are naturally GF. The main sources of gluten are breads (naan, roti, paratha) and fried items with wheat batter. Dosa made from rice and lentil batter is also naturally GF.
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Not always. Most commercial hing powder is compounded with wheat flour as a flowing agent. Look for brands that use rice flour instead, or buy pure asafoetida resin. This is one of the most common hidden gluten sources in Indian cooking.
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Yes. The key is a pliable dough that can stretch thin and cook quickly on high heat. The result is soft, slightly chewy, and perfect for scooping curries and dals. Garlic butter brushed on while hot makes it irresistible.
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For roti, a blend of sorghum flour and tapioca starch produces good pliability. Chickpea flour (besan) makes excellent flatbreads like chilla. Rice flour works for dosa. Avoid using only rice flour for roti since it cracks without a binding starch.
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Whole spices are always gluten free. Pre-ground mixes like garam masala and curry powder may contain wheat-based anti-caking agents. Buy from brands that certify GF, or grind your own spices from whole for guaranteed safety.
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Many dishes are safe, but communicate clearly about gluten. Tandoori items are usually GF. Watch for naan crumbs on shared surfaces, flour-dusted items, and sauces thickened with wheat. Some pakora batters use wheat flour mixed with chickpea flour.