Globally, the popularity of gluten-free atta products is skyrocketing as more and more people become aware that their fatigue, gastrointestinal distress, and other problems are caused by gluten sensitivity. Gluten in and of itself cannot harm humans. However, many people suffer from celiac disease or gluten intolerance, which makes going about their everyday business quite uncomfortable. Such individuals benefit greatly from gluten-free atta.
In this post, we will examine what gluten is, why some people are sensitive to it, what gluten-free atta flour is made of, how to create it at home, and some of the most well-known ready-made gluten-free atta products that can be purchased online.
Wheat, rye, barley, and other grains all naturally contain the protein called gluten. Gliadins and glutenins make up gluten. Gliadins regulate the dough’s viscosity, whereas glutenins regulate its flexibility.
It crumbles when you pull apart the dough that you’ve made by combining water and rice powder. However, wheat flour dough stretches as you tear it apart. This is due to gluten’s existence. The flexible structure of the dough is due to gluten. Additionally, it is very useful in baking because the flexible structure traps the carbon dioxide produced by yeast and baking soda, causing the baked food to rise.
Why are Few People Allergic to Gluten?
Consuming wheat, rye, barley, and other gluten-containing foods can cause unpleasant effects in people with celiac disease and gluten sensitivity. What then precisely occurs in your belly to cause discomfort?
According to Science.org, gliadin entering the intestinal lining causes a self-destructive immune response in persons with Celiac disease. This activates the inflammatory cells in the tissue below, causing symptoms such as abdominal pain, belching, diarrhea, and others. Gluten triggers the generation of immunoglobulin E antibodies in people with wheat allergies. This results in allergic symptoms such as wheezing, itching, shortness of breath, and vomiting.
Yet another group of patients, those with Nonceliac Gluten Sensitivity, do not have Celiac disease or a wheat allergy and lack any biochemical indicators for the disorder. When consuming gluten-containing foods, those affected experience symptoms including bloating, discomfort, diarrhoea, itching, headache, etc. They do not have celiac disease or a wheat allergy, though. But eliminating gluten drastically raises their quality of life. The fact that their gluten sensitivity is not taken seriously by those around them makes it particularly difficult for this group of people.
Gluten: Is It Bad For Your Health?
Many people dismiss gluten sensitivity and believe that following a gluten-free atta diet is just a fad. However, that is untrue. Those with celiac disease and wheat allergies experience negative effects when consuming gluten. Even though they test negative for the illnesses above, another group experiences the same problems. Therefore, if you frequently experience digestive problems, you might seek to exclude gluten from your diet to see if you are sensitive to it.
However, if you do not experience such negative effects, eating gluten-containing foods won’t cause any problems. Most people don’t need to avoid gluten because it really provides health benefits like lowering the risk of heart disease and type 2 diabetes.
What is Atta Gluten-Free?
Indians enjoy atta, traditionally prepared from wheat flour and used to make chapati, roti, phulka, etc. These days, you can also find multi-grain atta that contains ragi, oats, maize, jowar, and other grains and has a higher nutritional value. The majority of the other ingredients are still made up by wheat flour, but the lack of gluten prevents the dough from coming together.
Numerous gluten-free grains, including amaranth, rice, arrowroot, corn, flax, millet, and quinoa. These grains cannot, however, be powdered to create an atta for chapati because the lack of gluten prevents them from coming together to form a dough that can be rolled.
As a result, gluten-free atta flour should also contain a binding agent that will enable the powders to come together when combined with water to form a dough.
Brands of gluten-free atta flour employ different primary components. They often include Jowar, ragi, rice, chickpeas, urad, maize, Bengal gram, soya, and others. These constituents include sago, guar gum, potato starch, psyllium husk, xantham gum, and psyllium husk.
How Can I Make Atta At Home Without Gluten?
There are numerous gluten-free atta roti recipes accessible on various websites. However, flour from a single grain is frequently used to make them. As a result, the roti would be thick and have a different texture than our typical chapati and phulka.
If you want to make thin chapati with gluten-free atta, you might need to use a combination of grains for the flour, and you’ll need a binding agent as well.
To produce gluten-free atta flour, a common recipe calls for combining 1 cup of sorghum (jowar) powder and 1 cup of amaranth powder with 3/4 cup of corn starch and 1 teaspoon Xanthum gum. After that, the mixture can be sieved for improved consistency.
It’s important to remember that all powders needed to make the atta should be finely powdered in a mill or purchased already ground. Grounding them at home in a mixer grinder might not be sufficient because the texture would be gritty and could cause the dough to crumble and lose its elasticity. If you send the grains to a mill to be powdered, send 1-2 kg of inexpensive rice first to be ground.
Another recipe calls for using 1/4 teaspoon of xanthan gum, 1 cup of gluten-free quinoa flour, and 1 cup of gluten-free oat flour. Oat flour should be purchased cautiously since they are frequently contaminated with gluten due to their production in facilities that also process wheat goods. Therefore, be sure the product is gluten-free.
As you can see, you may blend various grains and nuts as you choose to change the atta’s flavour. To produce thin chapatis, all you need to do is combine everything by adding a binding agent.
A gluten-free atta produced from scratch might be more nutritious and less expensive than ones from the shop. Most manufacturers need to list the proportions of each element in the mixture. To reduce costs, they might utilise rice as a bulk ingredient and less amaranth, legumes, and nuts.
Which Gluten-Free Atta Flour is best for Roti?
Roti can be made by combining cassava flour, tapioca starch, brown rice flour, and other components. You can use flours from various gluten-free grains accessible in India, such as jowar, bajra, rice, buckwheat, nachni, rajgira, soya, etc. Of all the gluten-free flours, sorghum flour is similar to regular wheat flour in texture and flavour. It can occasionally be used in place of wheat flour in recipes like pancakes.
Does Gluten-Free Atta have wheat?
Foods labeled “wheat-free” are free of all elements of wheat, including other proteins that could cause an allergic reaction in those with wheat sensitivity. However, goods marked “wheat-free” may still include other grains containing gluten or products derived from them and are therefore not always gluten-free.
Does avoiding gluten mean avoiding wheat?
In addition to wheat, rye, barley, and occasionally oats, gluten is a protein. Individuals with celiac disease must avoid all grains containing gluten. People with wheat allergies typically may eat other grains as long as they avoid wheat. Thus, adhering to a gluten-free diet may be restrictive.