Gluten is a type of protein found in grains such as wheat, barley, and rye. When these grains are processed and heated, gluten develops a sticky and elastic texture, which gives bread and baked goods their chewy structure. While gluten is safe for most people, some individuals experience adverse reactions, including bloating, stomach pain, or indigestion. In severe cases, consuming gluten can trigger celiac disease, an autoimmune disorder that damages the small intestine. For those sensitive to gluten or following a gluten-free diet, choosing the right flour is essential. But which flour is gluten-free, and how do you use it in daily cooking? Let’s explore. What is Gluten-Free Flour? Gluten-free flour refers to flours made from grains, seeds, or legumes that naturally do not contain gluten. These flours are ideal for people with gluten intolerance, celiac disease, or anyone looking to reduce gluten intake. Unlike wheat flour, gluten-free flours may require blending with other flours or binding agents (like xanthan gum or flaxseed) to achieve a similar texture in baking. List of Popular Gluten-Free Flours Flour Name Is it Gluten Free? Why it is Gluten Free Typical Uses Gram Flour (Besan) Yes Made from chana dal, naturally gluten-free Pancakes, fritters, soups Rice Flour Yes Made from ground rice grains Cakes, bread, snacks Ragi Flour (Finger Millet) Yes Made from finger millet, no gluten Roti, porridge, cookies Corn Flour (Maize) Yes Made from corn kernels Baking, thickening sauces Jowar Flour (Sorghum) Yes Made from sorghum grain Flatbreads, rotis, porridge Millet Flour Yes Made from various millets like bajra Roti, pancakes, porridge Rajgira Flour (Amaranth) Yes Made from amaranth seeds Roti, porridge, baking Mustard Flour Yes Made from ground mustard seeds Thickening sauces, baking White Rice Flour Yes Refined rice flour Desserts, batter for frying Durum Flour No Made from wheat, contains gluten Pasta, bread Rye Flour No Contains gluten Bread, crackers Barley Flour No Contains gluten Baking, malt-based recipes Tips for Using Gluten-Free Flour Blend flours: Combining flours like rice, ragi, and corn can improve texture. Add binding agents: Use xanthan gum, chia seeds, or flaxseeds for elasticity. Check labels: Some flours may be processed in facilities that handle wheat—always verify “certified gluten-free.” Experiment gradually: Gluten-free baking can be different; start with simple recipes. Conclusion Choosing the right flour is essential for gluten-free diets. Flours like gram, rice, ragi, corn, jowar, millet, and rajgira are naturally gluten-free and versatile for Indian cooking. Avoid wheat-based flours like durum, rye, or barley, which contain gluten. Always check labels, blend flours if needed, and adjust recipes for best results. FAQ Q1. Is gram flour gluten free? Yes, gram flour, also called besan, is made from chana dal and is naturally gluten-free. Q2. Is corn flour gluten free? Yes, corn flour is gluten-free, making it suitable for gluten-intolerant individuals. Q3. Is rice flour gluten free? Yes, rice flour is made from finely ground rice and does not contain gluten. Q4. Is ragi flour gluten free? Yes, ragi (finger millet) flour is naturally gluten-free and rich in calcium and fiber. Q5. Is durum flour gluten free? No, durum flour is made from wheat and contains gluten. Q6. Where can I buy gluten free flour in India? You can buy gluten-free flours at online stores like Amazon India, BigBasket, 1mg, and local health food stores. Look for “100% gluten-free” labels to ensure safety. Q7. How much gluten free flour should I use compared to regular flour? Gluten-free flours absorb liquids differently. Typically, use 1:1 substitution with added binding agents like xanthan gum or flaxseed to improve texture in baking. Q8. Is millet flour gluten free? Yes, millets like bajra and foxtail millet are gluten-free. Q9. Is rye or barley flour gluten free? No, both rye and barley contain gluten and should be avoided on a gluten-free diet.

Besan is one of the most loved ingredients in Indian homes. Also known as gram flour, it is made by grinding chana dal into a fine, yellow powder. People often ask – what is besan made of, how is besan made, is besan healthy, or does besan have gluten? Let’s understand it in detail. How is Besan Made? Besan is prepared in a natural process: Cleaning – Chana dal is cleaned carefully. Drying or Light Roasting – For better flavor and shelf life. Grinding – The dried Chana Dal are finely ground. Sieving – The flour is sifted for a smooth texture. So, if you wonder how besan is made or how is besan made, this is the simple step-by-step answer. Is Besan Healthy? Yes, besan is healthy and nourishing. It is high in protein, dietary fiber, iron, folate, and essential vitamins. It supports digestion, balances energy, and helps in maintaining a healthy weight. Is Besan Gluten Free? A common question is does besan have gluten or is besan gluten free? The answer is simple – besan is naturally gluten-free. Since it is made only from chana dal, it does not contain gluten. This makes it a safe option for people with gluten intolerance or celiac disease. Benefits of Besan Besan is not only nutritious but also highly versatile. It supports health, weight balance, and even skincare. Is Besan Good for Weight Loss? Yes, besan can support weight management. It has high protein which keeps you full for longer. It has fiber that controls hunger and reduces cravings. It is lower in calories compared to refined flours like maida. So, is besan good for weight loss? – Absolutely yes, when eaten in the right way. Is Besan Good for Face and Skin? In India, besan has been used for natural skincare for centuries. It is one of the most trusted home remedies. Removes excess oil from the skin. Cleanses pores and helps reduce acne. Brightens skin tone naturally. Acts as a gentle exfoliator when mixed with turmeric, curd, or milk. So, if you ask is besan good for face, the answer is yes – it is both safe and effective. Everyday Uses of Besan Besan blends beautifully in both food and skincare routines. In Indian cooking, it is loved for its versatility. You can use it to: Make chillas or pancakes for a healthy breakfast. Prepare pakoras and bhajiyas as crispy snacks. Add in sweets like laddoos and besan barfi. Use in curries and gravies as a natural thickener. It is equally useful in traditional dishes and modern recipes. Final Thoughts Besan is simple, natural, and beneficial in many ways. It is made from chana dal, is gluten-free, rich in protein and fiber, and helps with weight management. It is also a trusted beauty remedy for glowing skin. 👉 Switch to Organic Tattva Besan today – bring home purity, health, and tradition in every spoon. FAQ 1. What is besan made of? Besan is made by grinding dried chana dal into a fine yellow flour. It is natural, plant-based, and free from additives if organic. 2. How is besan made? Besan is made by cleaning chana dal, drying or lightly roasting them, grinding into fine flour, and sieving for a smooth texture. 3. Is besan good for health? Yes, besan is rich in protein, fiber, and essential vitamins. It supports digestion, boosts immunity, and helps in maintaining overall health. 4. Is besan good for weight loss? Yes, besan is high in protein and fiber, keeps you full, reduces cravings, and is lower in calories than refined flours like maida. 5. Is besan gluten-free? Yes, besan is naturally gluten-free since it is made from chana dal. Always check the packaging for cross-contamination if sensitive to gluten. 6. Does besan have gluten? No, pure besan does not contain gluten. It is safe for people with gluten intolerance or celiac disease. 7. Is besan good for the face? Yes, besan can remove excess oil, cleanse pores, reduce acne, and brighten skin. It works well as a natural face mask or exfoliator. 8. Can besan be used daily? Yes, consuming besan in moderation daily is healthy. It can be used in meals like chillas, pancakes, and snacks, or as part of recipes. 9. What are the everyday uses of besan? Besan is versatile: make chillas, pakoras, laddoos, barfi, or use it to thicken gravies and curries. It is widely used in Indian cooking. 10. What is besan called in English? Besan is commonly known as gram flour in English.

Multigrain atta has become a popular choice in many Indian households. It is a flour made by blending different grains like wheat, jowar, bajra, ragi, barley, oats, and sometimes corn. Each grain adds its own nutrition, making the flour richer in fiber, vitamins, and minerals than regular wheat flour. But many people still ask—is multigrain atta good for health? Let us explore in detail. What is Multigrain Atta? Multigrain atta is a mix of two or more grains ground together. Unlike maida, which is refined, multigrain atta keeps the bran and natural fiber intact. This makes it a wholesome choice for daily chapatis, parathas, and rotis. Is Multigrain Atta Good for Health? Yes, multigrain atta is generally good for health. It offers: High fiber – supports digestion and helps in weight management. Steady energy release – prevents sudden sugar spikes. Rich micronutrients – provide iron, magnesium, calcium, and essential vitamins. Better satiety – keeps you full for longer, reducing the likelihood of overeating. This makes multigrain atta suitable for individuals seeking a balanced and nourishing diet. Benefits of Multigrain Atta 1. Is Multigrain Atta Good for Diabetics? Yes, multigrain atta is good for diabetics. The fiber in jowar, ragi, and barley slows down sugar absorption. It helps in maintaining stable blood sugar levels. Choosing Organic Tattva multigrain atta can be a healthier option because it is free from chemicals and preservatives. 2. Is Multigrain Atta Good for Weight Loss? Multigrain atta supports weight loss. The high fiber content gives longer satiety. It prevents cravings and helps control portion size. When combined with regular exercise, it supports a healthy weight journey. 3. Multigrain Atta is Good for Daily Use Yes, multigrain atta is good for daily use. It can easily replace regular wheat atta in your kitchen. However, balance is important. Different people may have different digestion patterns, so rotating with other flours is a good idea. 4. Multigrain Atta is Good for Hypothyroidism For people with hypothyroidism, multigrain atta can be supportive. Ragi and bajra are naturally rich in minerals and can provide sustained energy. Still, portion control and medical advice are necessary for individuals with thyroid conditions. 5. Multigrain Atta is Good or Bad? Multigrain atta is good when it has the right mix of grains in natural proportion. But not all market products are the same. Some use more wheat and very little of other grains. Always check the label before buying. Organic Tattva multigrain atta ensures a balanced blend with authentic grains. Additional Health Benefits Improves digestion due to high dietary fiber. Supports heart health with whole grains. Provides plant protein for muscle strength. Contains antioxidants for immunity. Things to Keep in Mind Choose authentic brands like Organic Tattva for pure, chemical-free products. Check ingredients to ensure multiple grains are actually present. Consume in moderation as excess of any flour can affect digestion. Organic Tattva Multigrain Atta: A Wholesome Blend with Less Wheat, More Nutrition Organic Tattva Multigrain Atta is made from a 100% organic blend of nutrient-rich grains and pulses, carefully selected for a balanced and wholesome diet. Unlike many other popular multigrain flours that are predominantly made of wheat, Organic Tattva uses a lower proportion of wheat flour, allowing for a more diverse and nutritious mix. Key Ingredients (in no specific order): Wheat Flour Brown Gram Flour Roasted Bengal Gram Flour Ragi (Finger Millet) Flour Jowar (Sorghum) Flour Soybean Flour Amaranth Flour Psyllium Husk This unique blend ensures higher dietary fiber, plant-based protein, and a wider range of essential micronutrients compared to typical wheat-heavy multigrain flours. Conclusion So, is multigrain atta good for health? The answer is yes. It is a healthy choice for families, diabetics, weight watchers, and even people with thyroid conditions, when consumed in the right way. Replacing regular wheat flour with Organic Tattva multigrain atta can be a simple step towards a balanced, nutritious lifestyle. FAQ 1. Is multigrain atta good for daily use? Yes, multigrain atta is good for daily use. It provides balanced nutrition, steady energy, and more fiber than regular wheat flour. Just make sure to buy authentic brands and keep portion size in check. 2. Is multigrain atta good for diabetics? Yes. Multigrain atta is good for diabetics because it has a low glycemic response. The fiber slows down sugar absorption and helps maintain steady blood glucose levels. 3. Is multigrain atta good or bad? Multigrain atta is good when made with a proper mix of grains like wheat, jowar, bajra, and ragi. However, it may not be as beneficial if the mix is dominated by wheat alone. Always check the ingredient list. 4. Is multigrain atta good for weight loss? Yes, multigrain atta supports weight loss. Its fiber content keeps you fuller for longer, reduces cravings, and helps you avoid overeating. Pair it with a balanced diet and regular exercise. 5. Which atta is better for diabetics – wheat or multigrain? Multigrain atta is generally better for diabetics than plain wheat atta. It has more fiber and a lower glycemic impact, which helps in controlling blood sugar. 6. Is multigrain atta good for hypothyroidism? Multigrain atta can be supportive for people with hypothyroidism. Grains like ragi and bajra provide minerals and slow energy release. But dietary choices should always be discussed with a doctor. 7. Can kids eat multigrain atta daily? Yes, children can eat multigrain atta daily. It provides essential nutrients, fiber, and energy for growth. However, some kids may find it harder to digest compared to plain wheat atta, so start in small portions. 8. Is multigrain atta healthier than regular atta? Yes, multigrain atta is generally healthier than regular wheat atta. It has a better nutrient profile, more dietary fiber, and a balanced mix of grains that support digestion and immunity. 9. Does multigrain atta help in digestion? Yes, multigrain atta helps digestion because of its high fiber content. It prevents constipation and keeps the gut healthy.

When we think about everyday Indian food, roti and paratha instantly come to mind. Both are usually made from atta flour, but on the other hand, many bakery items and fried snacks are made from maida flour. People often search for atta vs maida, maida vs atta nutrition, or even maida vs atta calories. Let’s understand their differences thoroughly and see which one is better for daily use. What is Atta? Atta is whole wheat flour. It is made by grinding the entire wheat grain—the bran, endosperm, and germ. It is coarse in texture. Rich in fiber, protein, B-vitamins, iron, and minerals. Used for daily chapati, roti, puri, paratha, and phulka. Because of its fiber content, atta helps in better digestion, slower sugar release, and longer satiety. What is Maida? Maida is refined flour, also derived from wheat, but it only uses the endosperm part. It goes through heavy refining and bleaching. Very soft, white, and smooth. Commonly used in cakes, biscuits, samosas, kachoris, pizza base, bread, and pastries. However, it has low fiber, low nutrients, and mainly provides empty calories. Atta vs Maida: Key Differences Factor Atta (Whole Wheat Flour) Maida (Refined Flour) Processing Minimal, whole grain Highly refined & bleached Nutrition High in fiber, protein, vitamins Less fiber makes it more elastic and more suitable for bakery items and Indian fast food snacks like samosas, bhature, naan, etc. Digestion Slow, steady energy Quick energy causes sugar spikes Health impact Supports gut, weight control May cause obesity, diabetes risk Usage Chapati, paratha, phulka Cakes, bread, snacks Calories (per 100g) ~393.24 kcal + nutrients ~364 kcal, fewer nutrients Price (general market) Usually lower than maida Slightly higher in packaged form Maida vs Atta Nutrition Atta nutrition: Contains fiber, protein, magnesium, phosphorus, iron, and natural vitamins. Good for digestion and long-term health. Maida nutrition: Mostly starch and calories. Loses bran and germ in processing, stripping away fiber and micronutrients. Often bleached, which may introduce chemicals. Maida vs Atta Calories Atta: ~340 kcal per 100g with fiber and protein. Maida: ~364 kcal per 100g but empty calories. The difference is not only in calories but in quality of nutrition. Atta calories come with benefits, while maida calories often lead to cravings and health issues. Maida vs Atta Health Impact Atta health benefits: ✔ Supports weight management ✔ Improves gut health ✔ Helps in blood sugar control ✔ Provides long-lasting energy Maida health effects: ✘ May cause obesity ✘ Linked with diabetes and PCOS ✘ Creates digestive problems ✘ Lacks natural vitamins and minerals Atta Flour vs Maida in the Indian Diet In Indian households, atta is a staple for daily consumption. Maida should be an occasional treat, not a daily habit. If you love soft baked goods, look for healthier substitutes like: Multigrain flour Ragi, Jowar, Bajra, Oats flour Organic wheat flour Conclusion: Atta vs Maida – Which One Should You Choose? For daily cooking, atta flour wins over maida. It keeps your body active, digestion smooth, and health in balance. Maida can be enjoyed occasionally in snacks and bakery items, but choose atta or other whole grain flours for everyday meals. 👉 If you care for your health, switch to Organic Tattva’s Atta—100% organic, chemical-free, and rich in natural goodness. FAQ Q1. Is atta better than maida? Yes, atta is healthier because it has fiber, protein, and minerals, while maida has mostly empty calories. Q2. Why is maida considered unhealthy? Maida is refined, bleached, and low in nutrition. Regular use may lead to obesity, diabetes, and digestive issues. Q3. What is the price difference between maida vs atta? In local markets, atta is slightly cheaper. Packaged maida may cost more due to extra processing. Q4. Does maida have more calories than atta? Both are close in calories, but maida lacks nutrients. Atta calories are healthier as they come with fiber and vitamins. Q5. Can we replace maida completely? Yes. For rotis, breads, and snacks, you can use whole wheat, multigrain, or millet flours.

Amaranth flour is a nutritious, gluten-free flour made from the seeds of the amaranth plant. It is an ancient grain, used in Indian kitchens for centuries. Many people know it as rajgira atta in Hindi. This flour is packed with protein, fiber, and essential minerals, making it a smart choice for a healthy diet. What is Amaranth Flour in Hindi? In Hindi, amaranth flour is called rajgira ka atta or चौलाई का आटा. It is widely consumed during fasting days like Navratri and Ekadashi. People prepare rajgira puri, paratha, and laddoo with it. Amaranth Flour in Other Indian Languages Amaranth flour in Tamil – அமராந்த் மாவு Amaranth flour in Telugu – ఉసిరికాయ పిండి Amaranth flour in Kannada – ಅಮರಂಥ್ ಹಿಟ್ಟು Amaranth flour in Gujarati – આમળાનો લોટ These names help people across India identify this flour in their own language. Amaranth Flour Benefits Amaranth flour is not just a fasting food. It offers several health benefits for daily meals too. Supports digestion with high fiber content. Provides plant-based protein, good for vegetarians and vegans. Helps in bone health with calcium and magnesium. Aids in heart health due to its natural phytonutrients. Gluten-free, suitable for people with wheat intolerance. Amaranth Flour Nutrition The nutritional value of amaranth flour makes it a superfood. It contains: Amaranth flour protein content: Around 13–15 g per 100 g. Rich in iron, calcium, magnesium, and phosphorus. Contains essential amino acids like lysine. Balanced carbohydrates and dietary fiber for energy. Component Per Serving % RDA (per serve) Serving size 100g Serving per pack 5 Energy (Kcal) 406.04 20.3 Total Fat (g) 4.72 7.04 Saturated fat (g) 0.83 3.77 Trans fat (g) <0.005 0 Cholesterol (mg) <0.10 Sodium (mg) 2.56 0.13 Total Carbohydrates (g) 70.1 Dietary Fiber (g) 11.68 38.93 Total Sugar (g) 1.74 Added sugar (g) 0 0 Protein (g) 14.95 27.69 Potassium (mg) 452.39 12.93 This makes it highly recommended for children, adults, and elderly people. Amaranth Flour Recipes You can prepare a variety of tasty and healthy dishes with this flour. Some popular amaranth flour recipes include: Rajgira paratha with potatoes or paneer stuffing Rajgira puris for fasting Amaranth flour laddoos with jaggery Pancakes and flatbreads for daily meals Cookies and baked goods as a gluten-free option Amaranth Flour Means More than Just Fasting Food Many people think amaranth flour means only a fasting ingredient. But it is much more. It is a complete nutritional flour that can be used regularly in cooking. You can mix it with wheat flour or millet flour for better taste and health benefits. How to Use Amaranth Flour in Daily Diet Mix 20–30% amaranth flour with whole wheat flour for chapatis. Use it in baked goods for a nutty flavor. Prepare healthy snacks like cutlets or pancakes. Combine it with organic jaggery for traditional sweets. Conclusion Amaranth flour is a traditional grain with modern health benefits. Whether you call it rajgira ka atta in Hindi, harive hittu in Kannada, or rajgaro no lot in Gujarati, its value remains the same. It is rich in nutrition, easy to digest, and full of natural protein. Choosing organic amaranth flour from trusted brands like Organic Tattva ensures purity and health. Include it in your daily meals, not just during fasting. It is a simple way to add strength, balance, and wellness to your diet. FAQ 1. What is amaranth flour? Amaranth flour is a gluten-free flour made by grinding amaranth seeds. In India, it is known as rajgira atta. It is rich in protein, fiber, and minerals. 2. What is amaranth flour in Hindi? In Hindi, amaranth flour is called rajgira ka atta. It is commonly used during fasting days to make puris, parathas, and laddoos. 3. What are the benefits of amaranth flour? Amaranth flour benefits include better digestion, stronger bones, high protein for muscle health, and being gluten-free, which makes it good for people with wheat sensitivity. 4. What is the nutritional value of amaranth flour? The nutritional value of amaranth flour is impressive. It contains 13–15 g protein per 100 g, along with iron, calcium, magnesium, and dietary fiber. 5. Can I eat amaranth flour daily? Yes, you can eat amaranth flour daily. You may mix it with wheat flour or millet flour for chapatis, or use it for healthy snacks and sweets. 6. Is amaranth flour good for weight loss? Yes, amaranth flour is good for weight loss. It is high in protein and fiber, which helps you feel full for longer and reduces overeating. 7. How to use amaranth flour in recipes? You can use amaranth flour in parathas, puris, pancakes, ladoos, cookies, and baked foods. Many people also mix it with regular atta for chapatis. 8. Is amaranth flour gluten-free? Yes, amaranth flour is naturally gluten-free. It is safe for people with gluten intolerance or wheat allergy. 9. What is amaranth flour in Tamil and Telugu? In Tamil, amaranth flour is called keerai maavu. In Telugu, it is known as thotakura pindi.