• Kisankaka Zero-Wheat Low Gluten Multigrain Atta
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Kisankaka Foods

Low Gluten multigrain (zero wheat) Flour

Low Gluten multigrain (zero wheat) Flour

Rs. 129.00
Rs. 129.00
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Weight
Grinding - Flour Texture


 The "Light & Hearty" Wheat Alternative

Zero-Wheat Low Gluten Multigrain Atta is a custom-crafted flour blend designed for those looking to reduce gluten and eliminate wheat from their diet without sacrificing texture. This blend relies on Barley (Jau) as its primary base (35%), which is famous for its high soluble fiber and "cooling" properties.

Unlike pure millet flours which can be dry and brittle, the addition of Oats (25%) adds natural creaminess and binding power, making the dough pliable. The Little Millet (Kutki) and Brown Rice provide a light, fluffy texture and a nutrient density that keeps you full for hours. It is an excellent choice for weight management and heart health.

Key Features

  • Zero Wheat: Completely free from wheat, making it ideal for those with wheat sensitivity (Note: Contains Barley, so it is not suitable for Celiacs).

  • Heart Health: The high content of Barley and Oats provides a rich dose of Beta-Glucan, known to actively lower cholesterol.2

  • Digestive Ease: Little Millet and Brown Rice are easy to digest, while the fiber from Barley clears the gut.

  • Texture: Soft and slightly chewy (due to Oats) with a nutty, earthy flavor profile.

Ingredient Composition Table

Ingredient Percentage Role in the Blend
Barley (Jau) 35% Primary Base; Adds elasticity (low gluten) & heart health
Oats 25% Binder; Adds softness, creaminess & beta-glucan
Little Millet (Kutki) 20% Lightness; Low GI & rich in antioxidants
Brown Rice 20% Texture; Adds fluffiness & essential minerals

Nutritional Profile (Per 100g)

Estimated values based on the specific 35:25:20:20 ratio.

Nutrient Amount Benefit
Energy ~360 Kcal Sustained, slow-release energy
Protein ~11g - 12g Good plant protein from Oats & Barley
Carbohydrates ~70g Complex carbs with moderate fiber
Dietary Fiber ~10g - 12g Very High; promotes satiety and gut health
Beta-Glucan High From Oats & Barley; lowers cholesterol
Gluten Low Only from Barley; much lower than wheat

Composition Graph: The "Heart & Fiber" Mix

The graph below visualizes the balance between the "sticky" grains (Barley/Oats) that hold the roti together and the "fluffy" grains (Millet/Rice) that make it light.

Metric: Ingredient Distribution (per 100g)

BINDING & ELASTICITY (The "Glue")
Barley (Jau):       ██████████████ (35%) \
Oats:               ██████████ (25%)      > 60% Soluble Fiber Base

LIGHTNESS & TEXTURE (The "Fluff")
Little Millet:      ████████ (20%)       \
Brown Rice:         ████████ (20%)        > 40% Gluten-Free Grains

Culinary Performance & Uses

  • Roti/Chapati: This flour makes soft, slightly darker rotis. Since it has very low gluten (only from Barley), the dough will be less elastic than wheat.

    • Tip: Use hot water to knead. This helps the oats and brown rice soften and bind better.

  • Chilla / Dosa: Excellent for making savory pancakes. The oats give it a nice crispiness at the edges.

  • Porridge: Can be roasted and cooked into a thick, savory porridge (upto) with vegetables.

  • Thickening Agent: Great for thickening soups without using refined corn flour.

Kneading Tip for Zero-Wheat Flour

The "Rest & Press" Technique:

  1. Hot Water: Always knead with hot water to gelatinize the starches in the brown rice and millets.

  2. Resting: Let the dough rest for 30 minutes. The oats need time to absorb moisture and become sticky.

  3. Rolling: If the dough cracks at the edges, pat it between your palms or roll it gently between two plastic sheets.

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