For Healthy Gut, Include These Gluten Free Foods
One of the most crucial body systems is digestion. We are much more likely to be content and effective when our stomachs are happy and healthy. Giving the body a break from the common food elements, like gluten, is one strategy that consistently produces positive results. Gluten, a protein present in wheat and its byproducts like malt and cereals like rye and barley, is a major component of our diets. The most popular gluten-free grains in India are listed below, along with suggestions for using them in dishes.
- Deepali Verma
Updated : October 29, 2022 11:10 IST
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Amaranth
Amaranth atta, which is typically produced like daliya, can be used to make chapattis or cheela.
Buckwheat or Kuttu
It is quite adaptable and creates a tasty chapati, homemade pizza base, and cheela/dosa. There are also buckwheat noodles available.
Sorghum
The best use for it is as flour, and it works well in baking.
Corn
This is one gluten-free grain that we are all familiar with; you can steam it, use it to make chapati, or eat it as a soup or snack.
Ragi
It can be used to make idli, dosa, and dhokla, as well as a fantastic beverage.
Sama ke Chawal
It may be used for both a dosa or idly batter as well as rice.
Bajra
A versatile grain that can be used as flour or daliya is particularly popular in some parts of India.
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