Gluten Free Multigrain Flour

Gluten Free multigrain Atta Stone ground Chakki Atta with 4 wholesome ancient gluten free Grains & millets. Ingredients and source and popularity of the grain Our Gluten Free multigrain Atta is a multigrain atta made with Millets Mix(Buckwheat, Amaranth, Barnyard) (75%), Chickpeas (besan) 25%. A nourishing, gluten-free blend of buckwheat, amaranth, samak rice, and chickpea flour. High in protein and fiber, easy to digest, and 100% wheat-free. This has 50% more protein than your regular single grain gluten free atta and has a low GI in comparison to your regular wheat Atta.(Estimated GI range 44-55). A balanced blend of buckwheat for fibre, antioxidants, and blood sugar support; amaranth for plant protein, calcium, and iron; barnyard millet for light dig estion and low-GI energy; and chickpeas (besan) for protein, satiety, dough binding, and gut-friendly fibre. Taste, Texture, flavour and usage instructions Naturally dense texture slightly Nutty and Earthy taste. Little difficult to roll in general but slightly firmer in comparison to wheat chapati. Rotis may feel slightly firmer compared to wheat varieties. It is recommended to eat chapatis fresh as they are cooked and it may not be good for storage and eating later. In case you want softer chapatis, then you may consider adding more wheat atta to it, it will not remain gluten free in that case. HOW TO ENHANCE YOUR CHAPATI Add some binders like potato for better results. Use warm water to knead and leave for 15-20 minutes. Serve hot and keep rotis covered in cloth. Add oil or ghee while kneading. Pat by hand or roll between sheets of parchment/plastic. People wise Suitability Diabetics & pre-diabetics: Low-GI millets help manage blood sugar spikes Weight watchers: High fibre keeps you fuller for longer Fitness & protein seekers: Chickpeas + amaranth support muscle and energy Gluten-sensitive consumers: Naturally gluten-free millets Everyday families: Light digestion, balanced nutrition for daily rotis Note : Should