Coming up with the perfect Gluten Free / Grain Free roti (Guyanese style) has been a passion project of mine for several years. When I discovered that Gluten was making me sick, I tried to create gluten free versions of all my favorite things. After many experiments, trial and errors this gluten free / grain free roti recipe was born.
Ingredients for the gluten free / grain free roti.
- Almond Flour
- Arrow Root Flour
- Xanthan Gum
- Baking Powder
See recipe card below for exact measurements.
Just a few simple ingredients is all you need for this roti dough. Almond flour, Arrowroot flour, xanthan gum, baking powder and water. I got the idea to try almond flour in my roti during a meeting with one of the founders of Capellos. The grain free brand uses arrow root and almond flour in their grain free pasta and pizzas. During my meeting I mentioned how great it would be if I could conquer my gluten free roti quest and he suggested using almond flour. The almond flour combined with the arrow root flour made the best, most pliable dough. I was shocked. The next step was perfecting the execution.
Tips for Making Perfect Gluten Free / Grain free Roti
- Make the dough soft but stiff. If you make the dough sticky or wet it will not cook well
- Roll the layers of roti, as thin as possible. The thinner it is rolled out the lighter the finished roti will be.
- Use lots of arrow root flour to keep the dough dry when rolling it out and cooking it, it will make a huge difference in the finished product
- You don't need to roll the dough between parchment paper. It will roll on a regular board as long as you dust it with arrowroot flour
- Do not dust the roti with almond flour or it will be very grainy and develop a crust
Step by Step for shaping the roti
I've tried a few different ways to get layers into the dough like paratha roti, but I always ended up with a pretty thick and heavy roti. Until I started layering the roti similar to how dosti roti is made. Dosti roti uses the same dough as paratha (oil roti) but instead of forming a loi to create layers, two pieces of dough are sandwiched with oil or ghee and rolled together. That is basically what I've done here with my gluten free roti.
Shaping the gluten free / grain free roti
You can choose to leave the edges as is or you can use a pizza cutter to make them round. For this post I wanted the finish product to be as close to perfection as possible but when I am making them at home, for myself, I leave them as is. Because I really don't have time to cut edges into perfection when I am juggling three busy children. After making the edges neat I rolled them together with my rolling pin just before placing the gluten free roti on my hot tawa/skillet.
Cooking the roti
This roti is best cooked on medium-high heat. For best results, let the roti cook until it has brown bits on both sides. The roti tastes better when it is cooked really well. During my trials I cooked the dough for a few minutes without letting it brown and it tasted quite raw, so give it time to get brown. It will be worth it.
Printable Recipe Card
Gluten Free / Grain Free Roti
- Combine the almond flour, arrowroot flour, xantum gum, salt and baking power in a large bowl and mix together well
- Then add the water and bring together to form a soft but stiff dough
- Let the dough rest for 30 minutes, then divide into 3 large balls. Then divide each of the 3 balls into two
- Roll one ball out until it is paper thin, the place on a sheet of parchment paper and set aside
- Then roll another ball out until paper thin and brush with about 1 teaspoon of melted ghee
- Next add the first rolled out dough on top of the dough covered in ghee
- You use a pizza cutter to cut the rolled out roti into rounded edges
- Then using your rolling pin, roll the roti to seal the two layers together
- Next place your skillet or tawa on medium heat and bring up to temperature
- When skillet is hot but not smoking Add roti to a skillet and cook until large air pockets form on top of the roti. This should take about 1 minute
- Then flip the roti over, brush with oil and flip again.
- Next brush the roti with some more oil and flip one more time
- Allow the roti to cook until lots of brown spots form on the roti then remove from heat. This step should take about 1 to 2 minutes
- Gently clap the roti to separate the layers and give the top a slightly flakey roti look
- Allow to cool before serving
It will not get really flaky and fluffy but there will be layers
This gluten free roti works really well for wrapping up chicken and other curries
To reheat the roti, place in a damp paper towel and microwave for 30 second increments until you get the desired temperature
Try your roti with these dishes:
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