Welcome to Gluten Free Chapati World. If you are here then it is likely that you, just like us, love eating chapati, but are gluten intolerant, or are cooking for friends or family who are gluten intolerant.

We found that the highly versatile chapati is one of the foods that people miss the most when they switch to a gluten free diet. When you extend that into roti, paratha and other flatbreads there’s a lot to miss.

Once we started looking we found that we were not alone. In fact, not at all! So many people are in the same situation and are desperately looking for facts, tips and information about how to bring chapati back into their diet – but without the gluten! The good news is that the quality of gluten free flour has improved so much that there are many alternatives to traditional wheat. 

This site is dedicated to giving you as much information as possible to empower you to bring gluten free chapati back to your dinner table! If you have insight or a contribution to make then please let us know as we’d love to hear from you!

What are the symptoms of gluten intolerance? How do I know if I might need to go gluten free? 

These pages are intended for your information only, we’re not doctors, we’re foodies, so please consult a doctor if you are concerned!

You are not alone. In the UK alone UK gluten free food and drink market was estimated to be £934 million in 2019 according to research group Mintel. That is a lot of food and drink! Half of UK adults report food or ingredient avoidances in their household and one in three adults have bought free-from food or drink. Half of parents want more free-from choice for kids with people mainly interested in the digestive health benefits that we can get from free from foods. 

To follow a gluten free diet you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet.

Gluten is a protein found in most grains. The gluten found in wheat, barley and rye can trigger serious health problems or other insensitivities in some people. While other grains such as corn, rice and quinoa also contain gluten, they don't seem to cause the same problems as wheat, barley, and rye.

Because wheat, rye, barley and foods made from them are so common, taking them out of your diet will completely change your make-up of nutrient absorption. So you should really check with your doctor, or nutritionist or dietician to maintain a well-balanced diet.

Many people also choose to follow a gluten-free diet for other reasons. For those without a gluten-related medical condition there are other benefits reported from cutting out gluten; such as improved health, weight loss and increased energy.