Product description
Usually refined, Maida-heavy, and stripped of the very nutrients that make wheat valuable. For families managing their health, this is a slow problem that shows up over years: energy crashes, digestive sluggishness, and blood sugar levels that never quite settle.
Rootz Low GI Multi-Grain Atta is not a replacement for wheat. It is wheat done right — alongside five other grains that each bring something different to the nutritional story.
THE 6-GRAIN BLEND
- Barley: one of the lowest-GI grains available. Rich in beta-glucan, a soluble fibre that directly supports blood sugar and cholesterol management.
- Jowar (Sorghum): gluten-free, high in antioxidants, rich in protein and B vitamins. A traditional grain that fell out of urban kitchens but belongs on every health-conscious table.
- Ragi (Finger Millet): exceptional calcium content — one of the best plant-based calcium sources available. High in iron and amino acids.
- Black Chana (Kala Chana): plant protein and soluble fibre. Adds density, satiety, and a mild earthiness to rotis.
- Quinoa: a complete protein — contains all nine essential amino acids. Adds magnesium, zinc, and iron.
- Whole Wheat: the structural backbone of the blend, providing gluten for texture and B vitamins for energy metabolism.
No Maida. No bleaching. No artificial binders. Just six grains, ground together.
WHAT IT DOES FOR YOUR FAMILY
- Steady energy: the low glycemic index of the blend means slower glucose release and longer-lasting energy
- Digestive health: combined fibre from six grains supports regular digestion and a healthy gut microbiome
- Bone strength: ragi's calcium and barley's phosphorus support skeletal health
- Satiety: the protein and fibre combination keeps the family fuller for longer between meals
- Balanced nutrition: no single grain does everything — this blend gives your family the range
HOW TO USE IT
Use exactly as you would regular atta — for rotis, chapatis, parathas, and bhakri. The dough behaves slightly differently: add water gradually, as the high-fibre content absorbs more moisture. Knead well and rest for 5–10 minutes before rolling. The rotis will be slightly darker in colour (from the ragi and chana), slightly denser, and noticeably more filling.
Also works for: baked breads, thepla, besan-free cheela, and soup thickening.
INGREDIENTS
Whole wheat flour, barley flour, jowar flour, ragi flour, black chana flour, quinoa flour. No additives. No preservatives. No maida. No artificial binders.
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 356kcl | 5% |
| Saturated Fat | 0.7g | 1% |
| Total Sugars | 1.8g | -- |
| Iron | 5mg | 8% |
| Total Carbohydrate | 67g | 7% |
| Dietary Fiber | 13.5g | 14% |
| Calcium | 117mg | 4% |
| Protein | 15g | 9% |
| Sodium | 17mg | 0% |
STORAGE
Store in a cool, dry place in an airtight container. Keep sealed after opening. Consume within 4 months. In UAE's warm climate, refrigerating after opening extends shelf life significantly.
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Sign UpRootz Low GI Multi-Grain Atta contains whole wheat, barley, jowar, ragi, black chana, and quinoa. Each was selected for a specific nutritional role: barley for its blood sugar-supporting beta-glucan fibre, jowar for antioxidants and gluten-free protein, ragi for its exceptional calcium content, black chana for plant protein and satiety, quinoa as a complete protein source with all nine essential amino acids, and whole wheat as the structural base. Together they create a flour that is significantly more nutritious than single-grain atta — and suitable for the whole family.
Most families notice a slightly denser roti with a mild earthiness from the ragi and chana — a flavour that becomes quickly familiar and even preferred. The colour is slightly darker than white atta. Texture-wise, the rotis are a little more filling and hold their softness well. Adding slightly more water during kneading (the fibre absorbs more) and resting the dough for 5–10 minutes before rolling gives the best results. Within a week, most households say they have stopped noticing the difference.
Yes. The multi-grain blend has a lower glycemic index than standard refined wheat flour, primarily due to the barley beta-glucan and the high dietary fibre content across all six grains. The fibre slows the digestion of starches and the release of glucose into the bloodstream, supporting steadier energy levels after meals. It is suitable for health-conscious families, those managing their weight, and individuals seeking a high-fibre everyday flour. If you have a diagnosed medical condition, consult your healthcare provider before changing your diet.
No. Rootz Low GI Multi-Grain Atta contains no refined maida of any kind. All six components are whole grain flours — ground from the complete grain including the bran and germ. The absence of maida is what allows the higher fibre content and lower glycemic index. This makes it suitable as a complete daily replacement for regular refined atta in chapati, roti, paratha, and bread.
