Gluten Free Guyanese Sada Roti! Grain and Gluten Free Sada Roti to be precise. Paleo and oh so delicious. This gluten free sada roti tastes so much like its gluten filled counter part that I can't believe it is gluten free. If you gluten free and or paleo like me and just miss roti so much, but can no longer tolerate gluten this is the recipe for you. It is simple and only requires a few ingredients.
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Ingredients
Cassava Flour: This alternative flour, made from yuca or cassava is perfect for gluten free rotis. I started working with cassava flour a few years ago when I found out that I had a gluten sensitivity but cassava and cassava flour is not new to many cultures around the world. In Guyana our indigenous peoples use cassava to make bread, cassareep and wine. Africans use cassava to make fufu.
Psyllium Husk: Used as a binder for gluten free baking, this fiber is more popularly used in supplements like Metamucil.
Baking Powder: A simple every day raising agent to help give your gluten free roti a lift and keep them soft.
Step by Step Recipe Guide
Combine these simple ingredients with boiling hot water to form a soft dough, then shape the dough into gluten free rotis!
This recipe makes 4-5 average sized sada rotis. I start by diving the dough into 4 balls, then I press the excess from the trimmed roti ends together to make my fifth roti.
Rolling out the Rotis
For most gluten free recipes it is best to work the dough between two sheets parchment paper. This prevents the dough from sticking to the surface or from having to use too much additional flour. This causes the dough to dry out. The parchment paper method is what I used for rolling out my dough balls into roti disks.
Feel free to clean up the edges and shape into a circle. I love using a pizza cutter for this but you can use anything even a round bowl cover.
Cooking the Gluten Free Guyanese Sada Roti
I cook my gluten free sada roti exactly how I cook regular roti. First I cook it for a few minutes on each side on the tawa.
Then I put it over direct heat to finish the cooking. I have an induction cooktop and this little hack is a life saver for anyone wanting to make roti with an induction cooktop. I am using the trivet from my instant pot. You can get one (without the instant pot) here. Or you can buy a round cooling rack like this one. Either one does the trick!
Then just watch that beautiful gluten free sada roti inflate like a puffer fish! This is my favorite part about roti making. Watching the roti swell into a delicious ball.
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Gluten Free Sada Roti
Ingredients
- 1 cup of cassava flour
- 2 teaspoons of psyllium husk
- 1 teaspoon of baking powder
- A pinch of salt
- ¾ cup of boiling hot water
Special Equipment
- Spatula or spoon
- Parchment Paper
- Rolling Pin
- Tawa or flat cast iron skillet
- Pizza cutter
- A trivet for an induction cooktop
Instructions
- In a mixing bowl combine the cassava flour, psyllium husk, baking powder and salt, then mix together well
- Next pour in the hot water, a few tablespoons at a time and using a spatula or spoon mix together until combined to form a soft smooth dough
- Then divide the dough into 4 and roll each dough ball between the palms of your hand to form 4 smooth balls
- Cover with a damp paper towel and let rest for 10 minutes
Shaping the roti
- When you are ready to cook the roti, place each dough ball between two sheets of parchment paper and roll into thin disk about ⅛ inch thick
- You may use a pizza cutter to shape and neaten the edges into a clean circle, then lightly roll the edges with your rolling pin to flatten a bit before cooking
- Repeat until all 4 dough balls have been rolled into flat disks
Cooking the roti
- Place your tawa on medium-high heat and bring up to temperature
- When the tawa is hot add one of the rotis to the tawa and cook for about 1 minutes, then flip and cook on the other side
- Then if you have an induction cook top, place the trivet directly over the heat, then place the roti on top of the trivet
- Cook for 30 seconds then flip the roti
- Continue to cook the roti until it fully inflates, this should take another 30 seconds to a minute
- If you have a flame cooktop, slide your skillet to the edge and let the direct heat inflate the roti. Click here for how to cook roti with an open flame!
- Repeat until all of the rotis are cooked
- Place the rotis in a towel after cooking to keep them warm and prevent them from drying out.
Notes
Try my other Gluten/Grain free Roti recipe!
Ranleen says
Hi Althea, loving your site. A friend of mind sent your gluten free cheese rolls to me on a facebook post and I clicked on the link to your website.
I found out that I was gluten intolerant about 3 years ago after a really bad reaction. I was being treated for ulcers among other things and was experiencing excruciating stomach pains, joint pains etc. I was actually showing symptoms for years but never knew where it was coming from.
I am also from Georgetown Guyana and love all the delicious gluten laden foods that I was so accustomed to eating. I definitely will be trying some of your gluten free recipes. I love that you actually recommend the exact brands of flour you use for specific recipes, I have had so many hits and misses with the gluten free flour that it can be very frustrating and daunting. I have slipped back to gluten foods a few times and was violently sick even with a mouthful so I really just need to be strictly gluten free.
Your site is a real life saver for me so thank you so much
Althea Brown says
Thank you so much. I literally know how you feel. If you are on Instagram I post a gluten free video or recipe almost every Friday check it out.
Bridget says
This recipe is genius! I was literally jumping with joy when they puffed up on my cast iron skillet. Rave reviews from my family who are all gluten- and dairy-free and so so happy to have something so tasty. Thank you for sharing this recipe!