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.
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Ingredients for the gluten free / grain free roti.
- Almond Flour
- Arrow Root Flour
- Xanthan Gum
- Baking Powder
- Water
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
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
- 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
Notes
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
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Elena says
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?
Althea Brown says
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.
Elena says
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!
Althea Brown says
Can’t wait to hear what you think
H says
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.
Althea Brown says
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?
GrannyD says
Hi Althea. I did not get it. Why is has to be dosti roti and not paratha. I like dosti roti. But I like paratha the best. Can you explain again for me to understand. Thanks
GrannyD
GrannyD says
Hi Althea. Gluten has been a problem for many many people all over the world. You should get in contact with Tom O'Bryan. He gives seminars all over the world about the dangers of Gluten. Dr. Andrea Jordheim, Dr Peter Osborne. I know one Guyanese Lady who does not like the xanthum Gum. Is there an alternative? I like Dr Tom the best. He is funny.
Natalie says
Can I make the roti dough snd cook it the next day?
Althea Brown says
You sure can! Just put in it a ziplock or cling wrap and stick it in your refrigerator.
Natalie says
Can I make the roti dough it the next
Abbi says
Great recipe! Straight forward and pretty easy to put together which is really saying something for a grain free recipe! Sooo yummy, thanks for the great recipe!!
Althea Brown says
Thank you for trying it
Rana Tabassum says
Hi,
I really love to try it out but can you please share the nutrition facts?
Thank you
Janis Nicole says
I will give this a go..it’s been years of longing for a good gluten free roti recipe.
Thank you for sharing!
Sherry says
Can the arrowroot flour be replaced??