• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Recipes / Recipes / Baked Goods

    Gluten Free Roti

    Jan 22, 2011 · Leave a Comment

    Gluten Free Roti
    Baked GoodsDairy FreeSide Dishes

    Share

    • Yield makes 4 crepe-like pancakes
    • |
    •  

    Ingredients

    1 cup GF all-purpose flour mix
    2 eggs
    1 teaspoon baking powder
    1 tablespoon vegetable oil or melted butter
    ¼ -½ cup milk or soymilk
    1 teaspoon onion powder
    1 teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon sugar

    3 tablespoons ghee, oil or butter, for frying

    Directions

    Mix your dry ingredients in a small bowl. In another, mix your eggs, milk, and butter/oil.

    While whisking, add your wet ingredients to your dry until well combined. Check for thickness - you want the batter pancake-thick, not crepe-thick. Add additional flour or milk as needed to get there.

    Melt ½ tablespoon butter or ghee in a cast iron skillet over medium-high heat. Grab a large spoon.

    Using a circular motion, spoon batter into your hot skillet, around and around, until you've overlapped enough batter to give the pancake some substance. You'll use 3-4 large spoonfuls of batter for each roti. When you see browning around the edges of your 'cake, carefully edge your spatula under and flip the roti. You want some dark spots, which can take longer with GF flour than normal, so be patient.

    Keep the roti warm in a 200 degree oven until ready to serve. They'll stay softer that way!

    Recipe Courtesy: No Face Plate

    « Malaysian Curry spice mix
    Gluten Free German Chocolate Cupcakes »

    Share

    Reader Interactions

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    Brown sugar bacon on a wire rack

    Brown Sugar Bacon - The Best Pig Candy Recipe To Try Now

    gluten free coconut layer cake recipe

    The BEST Gluten-Free Coconut Cake

    tomato water

    Tomato Water | The Fresh Tomato Recipe You Didn't Know You Needed

    Gluten-Free Bechamel Sauce

    Gluten-Free Bechamel Sauce

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2023 · All Rights Reserved