This is a multi-millet flour blend built on sorghum, little millet, lentils, red rice and flax seeds, made to look and cook like regular atta. It is aimed at people avoiding gluten or wanting more fiber and a lower glycemic index than wheat flour. It handles rotis, theplas, paranthas and baking, though buyers should expect a softer, more fragile dough than wheat. With only a handful of ratings, reception is thin but positive.
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Ratings are few but favorable, with buyers generally satisfied with the flour for everyday gluten-free cooking. Complaints center on handling the dough, which behaves differently from wheat.
Gluten-Free Millet Atta is a flour that looks and cooks like regular atta. It is made from a blend of sorghum, little millet, lentils, red rice, flax seeds and other ingredients.
The flour is gluten-free and rich in fiber. It is naturally lower in glycemic index.
It can be used to make rotis, theplas and paranthas, and it also works for baking.