08/08/2026
Gluten gets a lot of blame it doesn't always deserve. It's a protein found in wheat and a few other grains and for most people it's simply part of a balanced diet. It gives dough its stretch and bread its rise. For a smaller group though, celiac disease, a wheat allergy or a diagnosed sensitivity, it genuinely needs to be avoided or managed carefully.
What's interesting is that Indian kitchens never really needed the label "gluten free" to already be full of it. Jowar rotis. Besan chillas. A warm glass of sattu on a summer afternoon. These weren't substitutes invented for a trend. They were simply what was cooked.
If you're curious where to start, our Jowar Atta and Besan are naturally part of that tradition, and our Sattu Atta comes from roasted chana, no wheat involved at all.
Tell us in the comments, which grain shows up most in your kitchen
[Anassah, GlutenEducation, IndianGrains, JowarAtta, Besan, SattuAtta]
