What roti alternatives work for gluten-free weekly meal prep?

Question

What roti alternatives can work for a gluten-free weekly meal prep? Discover how to make and store flatbreads using millets and other flours.

Answer 1

Gluten-free roti alternatives for meal prep include those made from chickpea flour (besan), sorghum (jowar), rice flour, or a blend of gluten-free flours with a binder like psyllium husk. These can be prepared in advance and reheated.

Detailed Explanation:

When preparing gluten-free rotis for weekly meal prep, consider the following options and preparation tips:

1. Chickpea Flour (Besan) Roti: Besan rotis are naturally gluten-free and have a nutty flavor. Mix chickpea flour with water, salt, and spices like turmeric or cumin to form a dough. Let the dough rest for about 15-20 minutes before rolling out and cooking on a hot griddle.
2. Sorghum (Jowar) Roti: Jowar flour is another excellent gluten-free option. It can be a bit dry, so use warm water to knead the dough and add a small amount of oil. Roll it out between two sheets of parchment paper to prevent sticking.
3. Rice Flour Roti: Rice flour rotis can be a bit crumbly. Mix rice flour with a small amount of tapioca starch or potato starch to improve binding. Use hot water to knead the dough and let it rest.
4. Gluten-Free Flour Blend Roti: You can also use a commercial gluten-free flour blend. These blends often contain a mix of rice flour, tapioca starch, and potato starch. Add a binder like psyllium husk powder (about 1-2 teaspoons per cup of flour) to improve the texture and elasticity of the dough.
5. Storage: Once cooked, allow the rotis to cool completely before storing them in an airtight container in the refrigerator. To prevent them from sticking together, place a piece of parchment paper between each roti.
6. Reheating: Reheat the rotis on a hot griddle or in a microwave. A quick spritz of water before reheating can help to keep them soft.

Pro Tip:

To prevent gluten-free rotis from becoming too dry during meal prep, consider adding a small amount of cooked and mashed sweet potato or pumpkin to the dough. This adds moisture and improves the texture, making them more pliable and less likely to crack when reheated.