Alright, alright, let’s talk about this… uh… gluten free dalia stuff. My grandkid, the one who’s always fiddlin’ with that phone thingy, told me people are lookin’ for this. Said I should tell folks about it, so here I go.
Now, I ain’t no fancy doctor or nothin’, but I know a thing or two about food. Been cookin’ and eatin’ for… well, let’s just say a long, long time. This dalia thing, it’s like… porridge, you know? The kind we used to eat when we were kids. But some folks, they say they can’t eat the regular kind. Something about “gluten,” makes their stomachs all wonky.
So, what is this gluten free dalia then? Well, seems like it’s the same kinda porridge, but made with different stuff. The regular dalia, that’s made from wheat, I think. And wheat, that’s got this gluten thing in it. So, for the gluten free kind, they use other grains. Things like… jowar, they call it sorghum in English I heard. And ragi, and some kinda rice flour, all mixed up together.
- Jowar flour: My grandkid says it’s good for ya, keeps ya full longer. I say, it makes a good, hearty porridge.
- Ragi flour: This one’s kinda dark, makes the dalia a bit… different lookin’, but it’s good for ya, too.
- Flaked Rice flour: Makes it lighter, I guess. Good for the little ones, maybe. Easy on the tummy.
Now, why would anyone want gluten free dalia? Well, like I said, some folks can’t handle that gluten stuff. Makes ‘em sick, they say. So, they gotta find other things to eat. And this gluten free dalia, that’s one of ‘em. It’s good for babies too, that much I know, even them little tummies can handle it.
My grandkid showed me some fancy words on her phone, said I gotta use ‘em. Something about “celiac disease” and “gluten intolerance”. Sounds scary, but it just means some folks gotta be careful what they eat. And this gluten free dalia, it’s safe for them.
Making it ain’t so different from the regular kind, I reckon. You take the flour, mix it with water or milk, and cook it ‘til it’s thick and creamy. You can add some sugar or salt, whatever you like. Sometimes I put in some fruit, like chopped apples or bananas, makes it sweeter. My grandkid, she likes it with a bit of honey on top.
And this…uh…makki atta, that’s corn flour ain’t it? That’s gluten free too, I heard. You can make all sorts of things with it, not just dalia. Pancakes, biscuits, even bread. Good stuff, if you ask me.
Is all dalia gluten free? Nope, not all of it. You gotta look for the kind that says “gluten free” on the package. Or you can make your own, like I do, that way you know what’s in it. It’s not hard, just takes a little time, and it’s good for you and the whole family.
This gluten free flour stuff is real good for bread too, they call it roti. My grandkid tells me folks are always lookin’ for ways to replace wheat roti, so there you go. Now, I ain’t sayin’ it tastes exactly the same as the regular kind, but it’s good in its own way. And it’s better for you, especially if that gluten stuff bothers you.
So, there you have it. That’s all I know about this gluten free dalia. It’s porridge, made without wheat, good for folks who can’t eat gluten. Simple as that. Now, if you’ll excuse me, I gotta go make some supper. All this talk about food made me hungry!
Tags: [gluten free, dalia, porridge, jowar, ragi, rice flour, gluten intolerance, celiac disease, healthy eating, makki atta, gluten free flour, roti, healthy food, diet]
