Innovative Gluten free recipes

Jowar Pizza (Sorghum Pizza)

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 cup rice flour
• 1/4 cup tapioca (sabudana) flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons olive oil
• Shredded mozzarella cheese
• Assorted toppings (such as bell peppers, onions, mushrooms, olives, etc.)

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Combine the jowar flour, rice flour, tapioca flour, baking powder, and salt in a mixing bowl. Don’t worry, it’s as simple as it sounds!
3. Gradually add water and olive oil to the dry ingredients, mixing until a dough forms. The dough should be soft and pliable.
4. Divide the dough into two equal portions and roll each into a thin circle on a parchment-lined baking sheet.
5. Bake the pizza crusts in the oven for 10-12 minutes or until golden brown.
6. Remove the crusts from the oven and spread pizza sauce evenly over each crust.
7. Sprinkle shredded mozzarella cheese and get creative with your toppings. Whether it’s bell peppers, onions, mushrooms, olives, or something else, the choice is yours!
8. Return the pizzas to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
9. Once done, slice and serve your delicious gluten-free jowar pizzas hot. Trust us, the taste is worth the wait!

Sweet Potato Paratha

Ingredients:

• 2 cups sweet potato, boiled and mashed
• 1 cup gluten-free flour such as ragi or besan
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt to taste
• Oil for cooking

Instructions:

1. Combine mashed sweet potato, gluten-free flour, cumin seeds, turmeric powder, chilli powder, and salt in a mixing bowl. Mix well to form a smooth dough. Add more flour if needed to achieve the right consistency.
2. Divide the dough into equal-sized balls and flatten them slightly.
3. Roll out each ball into a round disc using a rolling pin and some extra gluten-free flour for dusting.
4. Heat a skillet or tawa over medium heat and place a rolled-out paratha.
5. Cook for a minute, flip the paratha and drizzle some oil around the edges.
6. Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
7. Repeat the process with the remaining dough balls.
8. Serve the sweet potato parathas hot with yoghurt, pickle, or any curry you choose.

Chickpea Flour Chocolate Brownies

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or any other sweetener of your choice)
• 1/4 cup melted coconut oil
• 1/4 cup almond milk (or any other plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)
• Nuts to sprinkle

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a square baking pan.
2. Whisk together chickpea flour, cocoa powder, baking powder, salt, and coconut sugar in a mixing bowl.
3. Add melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until well combined.
4. If using chocolate chips, fold them into the batter.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the oven for 20-25 minutes or until a toothpick inserted into the centre comes clean.
7. Once done, remove it from the oven and let it cool completely before slicing it into squares.
8. Serve these delicious chickpea flour chocolate brownies as a gluten-free treat for your kids.