Yes, traditional roti made with wheat flour contains gluten.
Roti is a staple flatbread in many cultures, particularly in South Asia. The gluten content stems directly from the wheat flour, which provides the elasticity and structure needed for the dough to be rolled out thinly and cooked properly.
Here's a breakdown:
- Gluten Source: The gluten in roti comes primarily from wheat flour (atta).
- Function: Gluten is a protein that gives dough its stretchy texture, allowing it to rise (in some variations) and hold its shape during cooking. This results in the soft, pliable texture characteristic of roti.
- Gluten-Free Alternatives: While traditional roti contains gluten, gluten-free versions can be made using alternative flours such as:
- Rice flour
- Sorghum flour (jowar)
- Millet flour (bajra)
- Chickpea flour (besan)
- A combination of gluten-free flours
- Considerations: The texture and taste of roti made with gluten-free flours will differ from traditional wheat-based roti.
In conclusion, if you're looking to avoid gluten, you'll need to seek out roti made with specific gluten-free flours rather than the standard wheat-based variety.
