Gluten Free Healthy Fulkas -Rice

Categories GF Everyday Food1 Comment

This is my first post on the blog. In fact this is the very reason , why I begin to write this blog in the first place. I have so many GF friends who struggle day in and day out to figure out what to feed their GF children . The biggest challenge was with the staples. For any Indian from the northern part of the country, chapatis/fulkas/rotis were the staples.

Once on a Gluten Free diet, they wouldn’t know what to eat or feed their GF children. To top it up there are so many GF chapati flours in the market which are detrimental to health.

From the time I discovered,that gluten was my son’s biggest culprit, we have come a long way in creating yummy menus that satisfy his taste buds while eating healthy . From reading a lot of health books to loads of experiments in the kitchen , life has been a wonderful journey , with a new learning every single day.

I make rice fulkas and sometimes jowar fulkas too. In this post, I share with you all, what took me years to learn. How to make the best GF fulkas. This post talks only about Rice flour fulkas. You can use regular rice flour or roasted rice flour. Fulkas made using regular rice flour are also quite nice and soft. However roasted rice flour fulkas are beyond comparison. My mother who eats wheat all the time, loves these fulkas.

 

Recipe for both regular rice fulkas and roasted rice flour fulkas are covered below.

 

Summary

  • Cuisine: north indian
  • Passive Time: 10 mins
  • Course: breads
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Roasted rice flour
1.5 cups water
to taste salt
carrom seeds for easy digestion(optional)

Steps

  1. Boil water in a wide vessel .
  2. Once the water boils completely , add this rice flour all at a time .Keep stirring with a spoon or the stick side of rolling pin with speed ( if done slow there will be small rice balls which harden and remain uncooked) Can reduce the flame at this point, if you find it difficult to keep up with the flame .
  3. Now using back of the spoon keep pressing it and stirring it simultaneously such that all the rice flour dough starts Sticking together .
  4. At this stage it will be difficult to stir or press. The dough will become harder .Switch off the flame and cover the vessel for about 10 minutes .
  5. Now take out the dough in a big plate , and start kneading it , while still warm. Use normal filter water to dip your hands in between and continue till all the dough forms a smooth soft ball .
  6. Now let this ball cool down completely and you are good to go .
  7. Roll like you would do with the wheat flour dough dusting in between as and when required. You can roll it really thin if you keep the dough firmer. Softer the dough, more difficult it will be to roll out thin chapatis.

 

FULKAS USING THE REGULAR RICE FLOUR

Summary

  • Cuisine: north indian
  • Passive Time: 10 mins
  • Course: breads
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Regular rice flour
1 cup boiling water
to taste salt
carrom seeds for easy digestion(optional)

Steps

  1. Boil water in a wide vessel .
  2. Once the water boils completely , add this rice flour all at a time .Keep stirring with a spoon or the stick side of rolling pin with speed ( if done slow there will be small rice balls which harden and remain uncooked) Can reduce the flame at this point, if you find it difficult to keep up with the flame .
  3. Continue to stir it through such that all the rice flour dough starts coming together a bit .It will not completely come together . It’s alright.
  4. By this stage it will be difficult to stir. The dough will become harder .
  5. Switch off the flame and cover the vessel for about 10 minutes .
  6. Now take out the dough in a big plate , and start kneading it , while still warm. Use normal water (from the filter) to dip your hand in between and continue till all the dough comes together in a smooth soft ball . Now let this ball cool down completely and you are good to go .
  7. Roll like you would do with the wheat flour dough dusting in between as and when required. You can roll it really thin if you keep the dough firmer. Softer the dough, more difficult it will be to roll out thin chapatis.

 

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