When Gluten Became the Problem — And Ancient Grains Became the Answer

In recent years, gluten has quietly become one of the most avoided ingredients across the world. What once formed the backbone of daily meals is now questioned for its role in gut inflammation, allergies, eczema, unexplained weight gain, skin breakouts, and even autoimmune conditions.

At Rootz Organics, we don’t believe food trends appear overnight without reason. They are often a signal — that something fundamental in our food system has changed. And it has.

How Industrialisation Changed Wheat

Wheat consumed by our grandparents is not the wheat most of us eat today. Decades of industrialisation led to:

• Heavy genetic modification
• Hybridisation for higher yields
• Shorter growing cycles
• Increased gluten strength to suit large-scale baking

The result? Modern GMO wheat that is harder to digest, especially for a gut already stressed by processed foods, chemicals, and environmental toxins.

This is one of the core reasons why so many people who once tolerated wheat comfortably now experience bloating, inflammation, fatigue, and skin issues. But here’s the good news.

The Good News: An Ancient, LowGluten Grain

Long before industrial wheat existed, ancient grains, emmer (khapli) nourished civilizations across continents.

These grains are:

• Naturally low in gluten
• Rich in minerals and fibre
• Easier on the gut
• Traditionally stoneground and unrefined

At Rootz Organics, we bring you lowgluten, unrefined ancient grain Emmer (Khapli) flour that can be used just like wheat flour — without forcing you to give up your favourite foods.

This isn’t about abandoning tradition. It’s about returning to it.

With one simple switch — from refined or GMO wheat to a lowgluten ancient grain flour — you can enjoy recipes from around the world, comfortably and consciously.

One Flour. Four Continents. Endless Comfort.

Below are four beloved recipes from four continents, all made with a simple flour swap — from regular wheat flour to Rootz Organics lowgluten ancient grain flour.

1. India | Soft Hot Phulkas (LowGluten)

There is nothing more emotional than a hot phulka straight off the flame. It represents home, nourishment, and simplicity.

Ingredients:

• 2 cups Rootz Organics lowgluten Emmer (Khapli) flour

• Warm water (as needed)

• 1 tsp oil (optional)

• A pinch of salt

Method:

1. Mix flour and salt in a bowl.
2. Slowly add warm water and knead into a soft dough.
3. Rest for 15–20 minutes.
4. Roll into thin rotis and cook on a hot tawa.
5. Place directly on flame to puff.

Result: Soft, light phulkas that feel satisfying — not heavy.

2. Japan | Udon Noodles (LowGluten)

Udon noodles are known for their comfort and simplicity. Using a lowgluten flour makes them gentler on digestion while retaining their chew.

Ingredients:

• 2 cups Rootz Organics lowgluten Emmer (Khapli) flour

• ¾ cup water

• 1 tsp salt

Method:

1. Dissolve salt in water.
2. Mix with flour to form a firm dough.
3. Knead well, cover, and rest for 30 minutes.
4. Roll out and cut into thick noodles.
5. Boil for 8–10 minutes.

Serve in a warm broth with vegetables.

3. Europe | Spätzle (LowGluten)

A rustic European comfort dish, Spätzle proves that lowgluten flours work beautifully even in traditional Western recipes.

Ingredients:

• 2 cups Rootz Organics lowgluten Emmer (Khapli) flour

• 2 eggs

• ½ cup water or milk

• Salt to taste

Method:

1. Mix all ingredients into a sticky batter.
2. Press dough through a spätzle maker or colander into boiling water.
3. Cook until they float.
4. Toss with butter or olive oil.

4. Middle East | Manakeesh (LowGluten)

Manakeesh brings together bread, herbs, and memory.

Ingredients:

• 2 cups Rootz Organics lowgluten Emmer (Khapli) flour

• 1 tsp yeast

• Warm water

• Salt

• Olive oil

• Zaatar topping

Method:

1. Activate yeast in warm water.
2. Knead flour, salt, and yeast into a soft dough.
3. Rest until doubled.
4. Roll, top with olive oil and zaatar.
5. Bake until golden.

Why This Matters

Food should heal, not inflame.

You don’t need extreme diets. You don’t need to give up comfort foods. Sometimes, healing begins with one conscious switch.

At Rootz Organics, we believe:

• Tradition holds wisdom
• The gut is the foundation of health
• Ancient grains belong in modern kitchens

Because real food should feel like home — not a compromise.

1. Is gluten really bad for gut health?

Gluten itself isn’t the enemy — modern, highly processed wheat is. Industrial wheat has higher gluten strength and lower digestibility, which can irritate the gut. Ancient grains like Khapli (Emmer) wheat are naturally low in gluten and gentler on digestion, making them a better choice for gut health.

2. What is the best flour for people with gluten sensitivity (not celiac)?

For non-celiac gluten sensitivity, Khapli (Emmer) flour is one of the best options. It contains gluten, but in a simpler, more digestible form, unlike modern wheat. Many people tolerate it far better.

3. Is Khapli (Emmer) flour gluten-free?

No. Khapli (Emmer) flour is not gluten-free, but it is naturally low in gluten compared to modern wheat. It’s ideal for people looking to reduce gluten — not eliminate it completely.

4. Why does modern wheat cause bloating and inflammation?

Modern wheat has been genetically modified and hybridised to increase yield and elasticity. This has made its gluten harder for the gut to break down, leading to bloating, inflammation, acidity, and discomfort in many people.

5. What flour did our ancestors use before modern wheat?

Before industrialisation, people consumed ancient grains like Khapli (Emmer), Einkorn, and Spelt. These grains were stone-ground, unrefined, and naturally nourishing — supporting gut health and long-term wellness.

6. Can I replace regular wheat flour with Khapli flour in daily cooking?

Yes. Khapli (Emmer) flour can be used just like regular wheat flour. You can make rotis, breads, noodles, pasta, and baked goods with a simple one-to-one swap in most recipes.

7. Is Khapli flour good for weight management?

Yes. Because it is high in fibre and easier to digest, Khapli wheat flour helps with better satiety, stable blood sugar levels, and reduced inflammation — all of which support healthy weight management.

8. Is Khapli (Emmer) wheat genetically modified?

No. Khapli (Emmer) wheat is a non-GMO ancient grain that has remained largely unchanged for thousands of years. It has not undergone the aggressive genetic modification seen in modern wheat.

9. Can people with eczema, allergies, or skin issues benefit from switching flours?

Many people notice improvement when they reduce inflammatory foods. Switching from modern wheat to low-gluten ancient grains like Khapli can help lower gut inflammation, which often reflects on the skin.

10. Why choose unrefined flour over refined flour?

Unrefined flour retains its natural fibre, minerals, and nutrients, which support digestion and gut bacteria. Rootz Organics Khapli (Emmer) flour is stone-ground and unrefined, making it closer to how food was meant to be consumed.