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 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 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 In a pan, heat oil & add organic mustard seeds, Add red chilies, urad dal (white lentil) & Chana dal. Add freshly grated coconut. Mix them all together. 1 cup quinoa flour Preheat oven at 130 degrees
1 full corn Steam corn and potatoes 1 tbspn - Popped Ragi flour (where whole ragi is puffed and powdered) - Blend them all together and instant milk shake is ready. Millet noodles pack with masala pack In a pan add crushed garlic with olive oil. Add finely chopped Tomato. Let 2 cup Gluten Free foxtail Millet Semolina 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.
Food ’ in our daily diet.
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.KODO MILLET CURD RICE WITH
PUMPKIN SUBZI (GLUTEN FREE)INGREDIENTS
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)METHOD
Kalonji, organic fenugreek seeds, organic
ajwain(Carom seeds) & organic jeera & hing.
Sauté for a bit until they turn brown. Add pumpkin
cubes, turmeric & salt.
Close the lid & cook it in simmer.
LAVASH CHIPS
(GLUTEN FREE)INGREDIENTS
1 tbspn Jowar flour
1 tbspn flax meal
1/2 tbspn roasted sesame
Salt to taste
1 tbspn cold pressed ground nut oilMETHOD
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.
Mix well.
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
into triangles.
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
INGREDIENTS
(GLUTEN FREE)INGREDIENTS
1 sweet potato
1 potato
2 tbspn organic roasted amaranth flour
1 tbspn organic cumin powder
1 tspn organic Sambhar powder
Salt to taste
Cow ghee for roastingMETHOD
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
MILK SHAKE
(GLUTEN FREE)INGREDIENTS
1 tbspn - Almond flour to give creaminess to the milk shake
Organic jaggery as natural sweetner (as much as you need) Water
METHOD
MAGGI MILLET
NOODLESINGREDIENTS
2 tomato’s
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 tasteMETHOD
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.
Mix well
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
GLUTEN FREE VEGETABLE
FOXTAIL MILLET RAVA UPMA
(Gluten Free)INGREDIENTS
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
METHOD
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.