GLUTEN FREE
As awareness and understanding of celiac disease and gluten intolerance has grown, more
individuals and families have turned to Gluten-Free lifestyle. However, what becomes a challenge
is ‘How to Make or incorporate Gluten Free
Food ’ in our daily diet.
Don’t worry, We at Rootz have got you covered. We offer a wide range of naturally gluten free
products which are grand ma approved and fall into three convenient categories
Ready-to-eat
Ready-to-Make Meals
Ready-to-use in meal making
We also share umpteen number of recipes to handhold our community into gluten free lifestyle
which you can find in our recipe section.
Gluten Free is no longer a ‘how to make’ but will become ‘Wow gluten free food is so delicious’ at Rootz. Check out our wide range of offerings and live a delish gluten free lifestyle
FAQ's
Kodo Millet
Polyphenols are antioxidant compounds concentrated in the bran layer of grains. Kodo millet’s bran composition gives it a notably high polyphenol profile compared to other commonly consumed millets including foxtail, pearl, and finger millet — a consistent finding across peer-reviewed nutritional research comparing millets. This is a genuine, research-supported differentiator rather than a marketing claim, and it’s one of the reasons kodo millet occupies a distinct place in traditional food wisdom alongside its fibre content.
Unpolished Little Millet (Sama Rice)
They are all the same grain — Panicum sumatrense (little millet) — known by different names across regions and culinary contexts. Samai or Saamai is the South Indian everyday name (Tamil Nadu, Karnataka). Saame is the Kannada name. Sama or Samak is the North Indian name, specifically associated with fasting foods permitted during Navratri and Ekadashi. Kutki is the Hindi name used in Central India. The grain itself is identical; the name you know it by reflects where and when you cook with it.
Barnyard Millet
A glycemic index of approximately 41.7 has been confirmed in a peer-reviewed study (Ugare et al., 2011, Journal of Food Science and Technology). Barnyard millet’s particularly low GI is attributed to its high dietary fibre content (6–10g/100g) and a notably high proportion of resistant starch — starch that resists digestion in the small intestine and is instead fermented in the large intestine, bypassing the normal glucose spike. This makes barnyard millet one of the most slowly digested grains available.