Alright, let’s talk about this gluten-free atta stuff. You know, the flour you use to make your rotis and breads. Lots of folks are saying they can’t eat gluten no more, so they gotta find somethin’ different. Well, this gluten-free atta, it’s made from all sorts of things, not like your regular wheat flour.
Some of these things, they call them grains, but they ain’t like the wheat we used to use. There’s this thing called jowar, looks like little tiny beads. Then there’s ragi, kind of brown and rough. And rice, of course, but not the regular rice, it’s the kind they make into flour. They even put in somethin’ called psyllium husk, sounds like somethin’ you find on the ground, don’t it? But they say it’s good for your belly.
Now, some other folks, they use different stuff. They put in brown rice, quinoa, that’s like tiny little seeds, and somethin’ called foxtail millet. Sounds like you’re feedin’ chickens, ain’t it? But they say it’s good for you. Then there’s amaranth and tapioca, never heard of them before, but they’re in this gluten-free mix too.
And corn, don’t forget corn! They make it into cornmeal and grits, that’s like porridge, right? And they even put flax in it. Flax, that’s like little seeds, used to make oil too. So you see, this gluten-free atta, it’s got all sorts of stuff in it.
Now, I ain’t no doctor, but they say this gluten-free stuff is good for people who can’t eat regular flour. Somethin’ about their bellies not likin’ it. So they gotta use this different flour, made from all these strange grains and things.
- Jowar flour, little beads.
- Ragi flour, brown and rough.
- Flaked rice flour, from rice.
- Psyllium husk, sounds like somethin’ from the ground.
Then there’s the other stuff:
- Brown rice, not the white kind.
- Quinoa, tiny little seeds.
- Foxtail millet, like chicken feed.
- Amaranth, whatever that is.
- Tapioca, ain’t sure about this one either.
And don’t forget the corn and flax! So many things, hard to keep track. But they say it’s all good for you, especially if you can’t eat the regular flour.
So, if you’re lookin’ for gluten-free atta, just remember, it’s got all sorts of different things in it. Not like the wheat flour we used to use. But it’s supposed to be good for your belly, and that’s what matters, right?
Now, where was I? Oh yeah, this gluten-free atta. It’s a whole different world, ain’t it? But if it helps people feel better, then I guess it’s a good thing. Just gotta get used to all these new names and grains and things. Takes some gettin’ used to, but that’s life, ain’t it? Always somethin’ new to learn.
So next time you’re lookin’ for flour, remember all these things. Jowar, ragi, rice, psyllium husk, brown rice, quinoa, foxtail millet, amaranth, tapioca, corn, flax. It’s a mouthful, ain’t it? But that’s what goes into this gluten-free atta. And they say it’s good for you.
Well, I gotta go now. Just remember, gluten-free atta is made from all sorts of things, not just wheat. And if you can’t eat gluten, this might be just what you need. Alright then, take care now.
Tags：Gluten-Free, Atta, Ingredients, Flours, Healthy, Grains, Roti