Most of my recipes are gluten-free, and there’s a reason for that.
It wasn’t a trend or a passing phase — it began when my husband was diagnosed with celiac disease. I remember the moment vividly: I had just baked a berry rhubarb crisp and suddenly it felt like a small, delicious world had been taken away.
That diagnosis forced us to rethink our kitchen and our meals. At first I went through denial, anger, bargaining and even a bit of depression. Eventually we reached acceptance: we learned to make delicious gluten-free versions of family favorites and discovered how much food can support healing. The improvement in my husband’s health made all the adjustments worthwhile.
After experimenting with many flours, I shared a buckwheat roti recipe and later developed a roti using cassava and sorghum that became a household favorite. But the roti that truly transformed our meals was made with quinoa flour.
These gluten-free quinoa flour rotis are, honestly, life-changing. They mimic traditional rotis in texture and appearance, and they work wonderfully as flatbreads, wraps, and tortillas. Here’s why I love them:
- My husband felt like he was eating a familiar roti again after months without them.
- Quinoa flour adds protein, vitamins, and minerals, making these rotis nutritionally impressive.
- The dough is easier to handle than many other gluten-free flours I’ve tried.
- They taste great: soft, pliable, and versatile — suitable for wraps or as a side for curries.
- They look and behave like real rotis and, with a bit of practice, even puff up on the pan.
Don’t miss these gluten-free flatbread recipes:
- “I Can’t Believe It’s Gluten-Free” Cassava and Sorghum Flour Roti
- Gluten-Free Buckwheat Flour Roti
- 30-minute No Yeast Egg-Free Naan
One important note about quinoa flour: it can taste bitter straight out of the package. I roast quinoa flour at a low temperature for a few hours to reduce that bitterness. I keep roasted quinoa flour refrigerated so it’s ready when I need it. Quinoa can also be harder on sensitive digestive systems, so if you have digestive issues, try the cassava and sorghum roti for a milder option.
I hope this recipe helps families missing rotis or anyone looking for a nutritious gluten-free alternative. If you make these, I’d love to hear how they turn out!
Curries that pair well with these rotis:
Easy Mixed Vegetable Curry
Zucchini Curry (Toriyan)
Authentic Chicken Korma
Spinach and Potato Curry (Aloo Palak)
Okra and Onion Curry (Bhindi Pyaaz)
Life-Changing Gluten-Free Quinoa Flour Roti (Chapati) – Flatbread/Wraps/Tortillas
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Ingredients
- 1 cup quality quinoa flour
- 1/2 cup or more warm water this varies according to your flour
- 1/2 tbsp olive oil
- 1/8 tsp salt optional
- ghee or butter for brushing
- rice flour or other gluten-free flour to dust the work surface
Instructions
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In advance, spread about 1/2 pound of quinoa flour evenly on parchment paper on a large baking sheet and bake at 215 °F for 3–4 hours to reduce bitterness. Store roasted flour in an airtight container in the refrigerator.
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In a medium bowl, combine the cup of quinoa flour, oil, and salt (if using). Add warm water a little at a time, mixing with your hands so the liquid is absorbed before adding more. Mix and knead until a soft, elastic dough forms. Cover and let the dough rest 20–30 minutes, up to an hour.
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Heat a tava, griddle, or a non-stick (preferably cast iron) skillet to medium–medium-high. You may need to lower the heat once you start cooking.
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Dust your work surface with rice flour or another gluten-free flour. Divide the dough into small balls (slightly larger than golf balls), dust both sides with flour, and roll each into a round about 6 inches in diameter. Be gentle while rolling and turn the roti with a spatula as needed.
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Carefully lift the rolled roti onto the hot skillet. Cook about 30 seconds until the bottom sets, then flip and brush with a little ghee or butter. Cook 15–20 seconds, flip again and press gently; with practice the roti will puff up. Flip a couple more times until fully cooked. If you have a gas stove, using direct flame can help with puffing. Serve immediately.