For a newly diagnosed celiac in India, the most challenging change in the kitchen is to prepare rotis out of non-wheat flours since it is gluten in the wheat flour which helps the rotis puff up and helps the bread and cake rise and not crumble. Some other popularly consumed items like bread, cookies, cake, pizza, naan, samosa, papdi and others pose a challenge too.

We have developed recipes of popularly consumed items where wheat flour needs to be substituted by other flours. These recipes have been developed in collaboration with our Advisor, Ms. Avanti Mathur who is a graduate of the prestigious Culinary Institute of America, New York and is presently based in New Delhi.

In our attempt to benefit the larger celiac community across India, we have tried to use ingredients which are easily available in India. Since information is lacking about the presence of gluten in packaged products, we have kept their use minimum, if at all.

We are honored to have some leading chefs of India support our efforts by contributing recipes here. The list will be expanded soon. Revisit us or subscribe for updates.

On the request of Dr. Pankaj Vohra, Founder Celiac India, India’s leading food author, Mrs Tarla Dalal published a dedicated Gluten free recipe book which was released in August 2013.
Priced at Rs. 109/-, the book has 35 recipes from different gluten free flours which are easily available in India. Read more about the book here.