Product description
ROOTZ ORGANICS GLUTEN-FREE JOWAR THEPLAS — FRESHLY MADE
A gluten-free take on the beloved thepla, made with jowar (sorghum) — a naturally gluten-free millet — instead of wheat. Soft, savoury and freshly made, so those avoiding gluten don't have to miss out.
WHAT MAKES THEM SPECIAL
Jowar gives a wholesome, mildly nutty flatbread that's naturally gluten-free, while keeping theplas' famous soft, travel-friendly character. Lovely warmed with curd, pickle and chutney.
INGREDIENTS
- Jowar flour
- Aqua (Water)
- Fresh fenugreek leaves
- Oil
- Salt
- Sesame seeds
Shelf Life:
Our freshly made Theplas have a shelf life of up to 7 days when stored in the refrigerator.
If you're planning to travel, let us know in advance - we can prepare a special travel-friendly batch that can last for up to 1 month . ✈️
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 290 kcal | — |
| Carbohydrates | 48 g | 17% |
| of which sugars | 2 g | — |
| Dietary fibre | 6 g | 21% |
| Protein | 8 g | 16% |
| Total fat | 8 g | 11% |
| Iron | 2.8 mg | 16% |
| Magnesium | 100 mg | 24% |
*%DV on a 2,000 kcal adult reference diet; approximate values for a freshly made recipe, vary by batch. Jowar (sorghum) flatbread; naturally gluten-free grain. Values approximate; vary by recipe.
HOW TO STORE
- Store: keep cool; best within 2-3 days.
- Freeze: stack with paper between and freeze.
- Serve: warm gently before eating.
HOW TO USE
Gluten-free theplas are soft, savoury and versatile, UAE and international.
- Breakfast: warm and serve with curd (yoghurt) and pickle.
- Wraps: roll around veg, paneer or hummus for a GF wrap.
- With dips: serve with raita, chutney, labneh or baba ganoush.
- Lunchboxes: a gluten-free flatbread that travels well.
- With chai: the classic thepla-and-tea pairing, gluten-free.
CONTENTS
Contents: 8 pcs freshly made gluten-free jowar theplas.
Naturally gluten-free grain . Keep cool.
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Sign UpThey're made with jowar (sorghum), which is a naturally gluten-free millet, instead of wheat. Please confirm with us that no wheat binder is used, and note that they're freshly made in a kitchen that also handles wheat, which matters for anyone with coeliac disease.
They have the same soft, savoury, travel-friendly appeal as wheat theplas, with a slightly more wholesome, mildly nutty flavour from the jowar. They're a great way for those avoiding gluten to enjoy a classic flatbread.
Warm them gently, then serve with curd and pickle for breakfast, roll them around veg or paneer as a gluten-free wrap, or pair them with raita, chutney, labneh or baba ganoush — and a cup of chai.
They're freshly made, so enjoy within two to three days. Keep them cool, or stack them with paper between and freeze, warming gently before serving.They're freshly made, so enjoy within two to three days. Keep them cool, or stack them with paper between and freeze, warming gently before serving.
