Coming up with the perfect Gluten Free / Grain Free roti has been a passion project of mine for over the past 4 years. Right about when I discovered that Gluten was making me sick. At some point a long the way I resolved that it was never going to happen. I tried many combinations of gluten free flours and techniques and nothing held together as well as glutenous flour did. That is until I started playing around with almond flour. After many experiments, trail and errors this gluten free / grain free roti was born.

The basics

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.

Making Perfect Gluten Free Rotis

  • 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

More like Dosti roti than paratha

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.

Making the roti round

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.

SAVE IT for LATER

The Gluten Free / Grain Free Printable Recipe:

Gluten Free / Grain Free Roti
 
Prep time
Cook time
Total time
 
Grain free / gluten free ingredients come together to make a delicious roti that mimics parathas.
Author:
Recipe type: Gluten free / Grain Free
Cuisine: Caribbean / Indian
Serves: 3 Rotis
Ingredients
  • 1 cup of Almond Flour
  • 1 cup of Arrowroot Flour plus extra for dusting the dough
  • 4 teaspoons of xantum gum
  • 2 teaspoons of baking powder
  • ½ cup plus 2 tablespoons of warm water
  • pinch of salt (optional)
  • 3 teaspoons of melted ghee
  • ½ cup of avocado oil or similar oil for cooking
  • Parchment Paper
Instructions
  1. Combine the almond flour, arrowroot flour, xantum gum, salt and baking power in a large bowl and mix together well
  2. Then add the water and bring together to form a soft but stiff dough
  3. Let the dough rest for 30 minutes, then divide into 3 large balls. Then divide each of the 3 balls into two
  4. Roll one ball out until it is paper thin, the place on a sheet of parchment paper and set aside
  5. Then roll another ball out until paper thin and brush with about 1 teaspoon of melted ghee
  6. Next add the first rolled out dough on top of the dough covered in ghee
  7. You use a pizza cutter to cut the rolled out roti into rounded edges
  8. Then using your rolling pin, roll the roti to seal the two layers together
  9. Next place your skillet or tawa on medium heat and bring up to temperature
  10. 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
  11. Then flip the roti over, brush with oil and flip again.
  12. Next brush the roti with some more oil and flip one more time
  13. 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
  14. Gently clap the roti to separate the layers and give the top a slightly flakey roti look
  15. Allow to cool before serving
Notes
This will not taste exactly like parathas but it is the closest thing I've made
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:

Bunjal Chicken

Bora and Sweet Potatoes

Pumpkin Stew

Affiliate Disclosure: This post may contains Affiliate Links. This means that if you click on a link and complete a purchase I earn a commission at no extra cost to you. This does not affect my opinion about the products shared in anyway. These are truly my favorite products to use, with or without the commission. Thank you for checking out my post. 

11 Comments

  1. Elena May 13, 2020 at 10:02 pm

    OMG OMG OMG OMG OMG OH MY GODDESS!!!! All hail the new gluten free queen…YOU! My husband is Guyanese, and I am the whitest white girl, ever. But I *love* my mother-in-law’s cooking, and I have managed to learn how to make paratha rotis…pretty good ones! But about ten years ago I realised gluten was to blame for so many of my issues, and I’ve been searching and playing with flour blends ever since. Along the way I developed an issue with tapioca, which is in everything gluten free, right? But now. Now my GF sister in law and I can finally enjoy rotis with everyone else! Thank you SO much for sharing this recipe! But now, real talk time, how do these reheat?

    Reply
    1. Althea Brown May 14, 2020 at 7:08 am

      I like you have the same issues. I discovered gluten was making me sick 5 years ago and have been playing with gluten free flour ever since. Do you follow me on Instagram @metemgee. I showed my reheated gluten free roti in my stories yesterday and I’ll pin it to my highlight. But real talk they are better fresh. They reheat and are good up to 3 days after cooking but not as good as when I first make them. Hope this helps.

      Reply
      1. Elena May 14, 2020 at 9:17 am

        That’s great, thank you! I fo follow you on IG, I just don’t check it that often. But I will go see it now. And again, thank you!!!! I can’t wait to make some curry and roti now!

        Reply
        1. Althea Brown May 14, 2020 at 10:12 am

          Can’t wait to hear what you think

          Reply
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  4. SMS June 14, 2020 at 11:36 pm

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  5. H July 22, 2020 at 3:39 pm

    Hey Althea,

    I tried the recipe for gluten free roti, but for some reason it came out hard trying to figure out what I may have done incorrectly. Did you experienced that when make gluten free roti for first time with avocado flour? Any advice welcome.

    Reply
    1. Althea Brown July 22, 2020 at 3:48 pm

      Avocado flour? Is that a typo? It should be almond flour. Mine never comes out stiff and I’ve been making it for quite some time. Did you follow the recipe exactly?

      Reply
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