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-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
1 pumpkin small size diced into cubes
1/2 cup freshly grated coconut
1 tspn turmeric powder
2 to 3 red chillies Hing
1 tspn fenugreek seeds
1 tspn cumin seeds
1 tspn mustard seeds
1/4 tspn Kalonji seeds
1/4 tspn organic fenugreek seeds
1 tspn organic urad dal
1 tspn organic Chana dal
1 tbspn organic cold pressed coconut oil
Powdered salt (mix of sea salt & Himalayan rock salt)
In a pan, heat oil & add organic mustard seeds,
Kalonji, organic fenugreek seeds, organic
ajwain(Carom seeds) & organic jeera & hing.
Add red chilies, urad dal (white lentil) & Chana dal.
Sauté for a bit until they turn brown. Add pumpkin
cubes, turmeric & salt.
Add freshly grated coconut. Mix them all together.
Close the lid & cook it in simmer.
1 cup quinoa flour
1 tbspn Jowar flour
1 tbspn flax meal
1/2 tbspn roasted sesame
Salt to taste
1 tbspn cold pressed ground nut oil
Preheat oven at 130 degrees
In a bowl mix quinoa flour, Jowar flour. Salt and roasted sesame.
In a separate pan heat the ground out oil.
Make a small well in between mixed flour and add the hot oil.
Now add flaxmeal and knead the dough.
Add more water if required and knead repeatedly using lower
portion of your palm. Once done roll it into flat bread and cut it
Transfer triangles to baking tray. Dab some ghee on the triangles
and bake at 130 degree until it becomes light brown and crisp.
Enjoy with homemade hummus
1 full corn
1 sweet potato
2 tbspn organic roasted amaranth flour
1 tbspn organic cumin powder
1 tspn organic Sambhar powder
Salt to taste
Cow ghee for roasting
Steam corn and potatoes
Separate corn granules from corn.
Mash the potato
Mix corn and potato.
Add amaranth flour, cumin powder & Sambhar powder
Mix well. It will become sticky and nice
Make patties and roast it using ghee.
Enjoy as is or with chutney
1 tbspn - Popped Ragi flour (where whole ragi is puffed and powdered) -
1 tbspn - Almond flour to give creaminess to the milk shake
Organic jaggery as natural sweetner (as much as you need) Water
Blend them all together and instant milk shake is ready.
Millet noodles pack with masala pack
1 garlic pod
1 tspn oregano
1 tspn pepper powder
1 tspn olive oil
For Soupy Mix
1 cup water
1 tspn organic turmeric powder
2tspn organic coriander powder
1/4 tspn organic Garam masala
Salt to taste
In a pan add crushed garlic with olive oil. Add finely chopped Tomato. Let
it cook well until it becomes sauce consistency. You can add little water.
In a separate pan boil millet noodles along with masala and salt. Strain the
water. Add the millet noodles to the sauce. Add salt, oregano & pepper.
Preparing the soupy water - In a pan add water and all the spices listed
there. Bring it to boil.
In a bowl, add the soupy water, add 2 tbspn cooked noodles. Serve hot
2 cup Gluten Free foxtail Millet Semolina
4 cups water , 1/2 cup beans
1/2 cup green pea, 1/2 cup carrot
1/2 cup organic peanut, 1 inch ginger crushed
1/4 tspn organic black mustard
1 tspn organic whole cumin, 1/4 tspn organic ajwain
1/4 tspn organic Kalonji, 1/4 tspn organic fenugreek
1 tspn organic split urad dal
1tspn organic chana dal,
1 table spoon coarsely ground pepper and cumin miX
6 to 7 curry leaves, 1 green chilli
1/2 cup freshly grated coconut (optional)
3 tbspn cold pressed ground nut oil
1/2 bunch coriander leaves
Himalayan rock salt for taste
In a cast iron Kadai, dry roast foxtail millet Rava until it becomes crisp. Set it aside. In a same cast iron pan, add oil. Add all the spices cumin and let it splutter. Add freshly grated ginger & SAute. Add curry leaves and green chillies. Add chopped veggies & sauté for about 5 mins. Now add coarsely ground cumin and pepper. Saute for a bit.
Add 4 cups water.
Wait until it start BOILING. Taste for salt and spice. Add more if needed. Then start adding millet Rava pouring it slowly into the boiling water while stirring it gently to avoid lumps. Once it start absorbing water, add freshly grated coconut and mix well. Sprinkle freshly chopped coriander leaves and Close the lid. Let it cook in simmer.
Serve with lemon and ghee.
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