anyone know of any good vegan gluten free /wheat free, sugar free recipes for any indian breads.. naan, paratha, dosas, bachari, chapatti, etc
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Yeah, you can, actually. Yeasts can feed off the carbohydrates in flour. It takes substantially longer than using sugar, but it will work. At least, it will with wheat flour. I'd think gluten-free flours (with the possible exception of those made from legumes) would work too, but I haven't tried that.
OP, I'm assuming you're all over pappadams, since those are made from chickpea flour anyway. I believe dosas also usually use that flour primarily if not exclusively. You might just look for recipes using besan, which is how I usually see Indian recipes refer to chickpea flour, to find bready things that are already gluten free. Naan and the like would be worth a try, but they'd be much harder to convert.
I think dosas are usually made with rice and black lentils (not necessarily flour, but ground) - I don't imagine there's all that much difference, but the pappadams I have are made with black lentil (urid dal) flour, too.
I'm not sure where I found this one...mindfulnessOctober 9 2006, 05:50:01 UTC
Chick Pea Chapatis
Makes 8
Ingredients
75g/3oz Chickpea Flour 90ml/3fl.oz. Water 1 tbsp Arrowroot 1 tbsp Vegetable Oil Salt Oil for frying
Instructions
1. Place all the ingredients in a large mixing bowl and mix to form a dough. 2. Divide the mixture into 8 and roll each portion into balls. Flatten each ball in the palm of your hand then roll out thinly with a rolling pin on a lightly floured surface. 3. Heat a lightly oiled frying pan until very hot. Reduce heat to medium, add a chapati and cook for 1-2 minutes on each side, until slightly browned.
Serve hot or cool and keep in the refrigerator until ready to use. Can be reheated under the grill or in a microwave for a few seconds.
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OP, I'm assuming you're all over pappadams, since those are made from chickpea flour anyway. I believe dosas also usually use that flour primarily if not exclusively. You might just look for recipes using besan, which is how I usually see Indian recipes refer to chickpea flour, to find bready things that are already gluten free. Naan and the like would be worth a try, but they'd be much harder to convert.
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Feeling picky today. Hope you don't mind.
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Rice flour roti http://www.ivu.org/recipes/indian-rice/akki.html Pooris can be made with rice flour too
This bread is made with black eyed peas but can also be made with other types of beans http://www.astray.com/recipes/?show=Chaura%20na%20poora%20(black-eyed%20pea%20pancakes)
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Makes 8
Ingredients
75g/3oz Chickpea Flour
90ml/3fl.oz. Water
1 tbsp Arrowroot
1 tbsp Vegetable Oil
Salt
Oil for frying
Instructions
1. Place all the ingredients in a large mixing bowl and mix to form a dough.
2. Divide the mixture into 8 and roll each portion into balls. Flatten each ball in the palm of your hand then roll out thinly with a rolling pin on a lightly floured surface.
3. Heat a lightly oiled frying pan until very hot. Reduce heat to medium, add a chapati and cook for 1-2 minutes on each side, until slightly browned.
Serve hot or cool and keep in the refrigerator until ready to use. Can be reheated under the grill or in a microwave for a few seconds.
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