Metta Gluten Free Flour was inspired by my elder son who was diagnosed with a gluten sensitivity when he was eight years old. This unfortunately meant no more breads of any kind, including chapatis or rotis (like tortillas). A staple in North Indian cuisine, rotis are traditionally made from whole wheat flour or atta. I tried all different kinds of gluten free flatbreads and tortillas I could find in retail stores and online, but the taste and texture did not satisfy the palates. They were all tasteless, dry, and brittle.

In a desperate attempt to find a suitable substitute for rotis, I began my relentless experimentation with gluten free flours. None of the single grain flours passed muster, including ancient grains like buckwheat, sorghum, brown rice flour, etc. I even tried all sorts of gluten free blends and mixes that I could get my hands on from health food stores, Amazon, you name it, I tried them all and none even came close to the taste and texture of the traditional rotis.  Around the same time, I heard of family members and friends being diagnosed with gluten-related health issues. This intensified my fervor for creating a suitable replacement for wheat flour.

I spent countless hours researching on many gluten free websites, learning about the characteristics of different gluten-free flours, and how they behave when cooked or baked. Then I started blending several of the gluten free flours (such as brown rice, teff, sorghum, tapioca, arrowroot, ground flaxseed, etc.) in various proportions. As a plant-based diet advocate, nutrition was also important to me. I chose ingredients like sorghum, teff, and flaxseed because of their protein and fiber rich content. After many iterations and countless months of trial and error, Metta Gluten Free flour was born! Bless my sons and husband for putting up with those hundreds of amoeba-shaped awfully tasting rotis. You see, it wasn’t enough that it was gluten free and nutritious, taste and texture also really mattered! These rotis could easily be rolled round and were soft with just the right degree of chewiness, and they even fluffed up on the tawa or skillet! I continued to work on perfecting the blend to be able to make other Indian breads like puris (fried) and parathas (stuffed). Finally, a gluten free flour was created that made deliciously nutritious traditional flatbreads we grew up eating and loving!

Try Metta Gluten Free flour or atta and start enjoying fresh homemade gluten-free chapatis/rotis, parathas, and puris that are not only gratifying, but also nutritious! 

Don’t know how to make the flatbreads or tortillas? Watch these YouTube videos here with step-by-step instructions on how to make the dough and the perfect flatbreads!

After the launch in 2019, with customer feedback and suggestions, we discovered that the flour also works great for non-Indian cooking and baking. So in addition to making the most perfect Indian flatbreads, it also makes delicious pizza crust, light and fluffy pancakes, the most decadent brownies, cookies, muffins, and so much more! Check out close to 100 allergen-friendly recipes here. Every month, the recipe list grows through customer engagement and for that we are utterly grateful!

Don’t forget to share your recipes here and other great ways you found to use Metta Gluten Free flour in your kitchen.