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Gluten Free Paratha Bread Recipe

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Stuffed Mooli Paneer Paratha Recipe by Archana's Kitchen
Stuffed Mooli Paneer Paratha Recipe by Archana's Kitchen from www.archanaskitchen.com

Description

Paratha bread is a popular Indian bread that is typically made with wheat flour. However, for those who are gluten intolerant, this can be a problem. But fear not, as there is a delicious gluten-free alternative that you can try. This recipe uses a combination of gluten-free flours and is easy to make at home.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 cup gluten-free flour
  • 1/2 cup rice flour
  • 1/2 cup potato starch
  • 1/2 tsp salt
  • 1/2 cup warm water
  • oil for frying

Equipment

  • Bowl
  • Fork
  • Rolling Pin
  • Frying Pan

Method

  1. In a bowl, mix together the gluten-free flour, rice flour, potato starch, and salt.
  2. Add in the warm water and mix until a dough forms.
  3. Knead the dough for a few minutes until it becomes smooth and elastic.
  4. Divide the dough into small balls, about the size of a golf ball.
  5. Roll out each ball into a thin circle, about 5-6 inches in diameter.
  6. Heat a frying pan over medium heat and add a little oil.
  7. Cook each paratha for 1-2 minutes on each side, until golden brown and crispy.
  8. Repeat with the remaining parathas.
  9. Serve hot with your favorite curry or chutney.

Notes

Make sure to roll out the parathas thinly, otherwise they will become too thick and doughy when cooked.

Nutrition Info

  • Calories: 120
  • Fat: 5g
  • Carbohydrates: 16g
  • Protein: 2g

Recipes FAQ

Can I use all-purpose gluten-free flour instead?

Yes, you can substitute the gluten-free flour in this recipe with all-purpose gluten-free flour.

Can I freeze the parathas?

Yes, you can freeze the parathas once they have been cooked. Simply wrap them in foil or plastic wrap and freeze for up to 1 month.

What can I serve with parathas?

Parathas are traditionally served with curries or chutneys, but you can also eat them with your favorite dips or spreads.

Recipe Tips

  • If the dough is too dry, add a little more warm water.
  • If the dough is too wet, add a little more gluten-free flour.
  • Make sure the frying pan is hot before adding the parathas.
  • Use a little oil to prevent the parathas from sticking to the pan.

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