Recipes

1. Take Wheafree Sorghum Flour in a bowl.
2. Add Curd, Chilli Flakes, Salt, Cumin Seeds & Coriander Leaves.
3. Mix it well by slowly adding water to it.
4. Make a batter of pouring consistency.
5. Take a plate. Grease it with Oil.
6. Pour the batter in it & make a thin layer of batter by evenly spreading it.
7. Steam it for 4-5 minutes.
8. Spread some Gluten Free Garlic Paste over it.
9. Cut the batter into equal sheets. Roll the sheets evenly.
10. Heat oil in a pan.
11. Add sesame seeds, mustard seeds and curry leaves in it. Sauté them a little.
12. Place the rolls in it one by one and stir fry them for 4-5 minutes.
13. Take out the rolls from pan and serve them hot with Gluten Free Sauce.
14. Enjoy Gluten Free Wheafree Sorghum Rolls.

1. Heat some oil in the pressure cooker and roast the Wheafree Porridge (Dalia) on medium-high flame in it till the Porridge turns light brownish.
2. Add Water into the cooker and add Porridge, stir and pressure cook for 2 whistles on medium-high flame.
3. Take out the Porridge in a bowl (drain out the extra water if any) and keep the Porridge aside.
4. Heat Oil in a frying pan. Sauté Mustard Seeds and Cumin Seeds in it keeping the flame on medium-high.
5. Add Black Split Lentils (Urad Daal) and Curry Leaves, fry for a few minutes.
6. Add Onion and Green Chillies. Sauté till the Onions becomes soft and translucent.
7. Add Carrots and cook it till they soften a bit, then add Green Peas and fry for a few minutes.
8. Add Salt and Turmeric and mix well.
9. Now add the Tomatoes, fry for a few minutes (don’t let them soften).
10. Add Tomato Puree, mix evenly. Add Water, stir till evenly mixed and cook for a few minutes.
11. Then add Sugar and mix properly.
12. Add previously cooked Wheafree Porridge, mix properly and cook for a few minutes.
13. Garnish it wish some fresh Coriander Leaves and transfer into a bowl.
14. Serve hot. (You can serve it with some Wheafree Bikaneri Bhujia garnished on top.)

1. Heat some oil in a small pan, sauté garlic in it for a few seconds.
2. Add sesame seeds and peanuts. Roast them till it changes in colour.
3. Switch off the flame and add desiccated coconut. Mix it well.
4. Add Kashmiri red chili and mix.
5. Keep it aside and let it cool down.
6. Add salt and grind into powder.

1. Heat oil in a pan and add mustard seeds and crackle them.
2. Add garlic and ginger and stir fry until the raw aroma goes away.
3. Add green chillies and curry leaves, fry them for a few seconds.
4. Add turmeric, red chilli and salt to taste and mix.
5. Then add boiled potatoes and mix everything well.
6. Add fresh coriander leaves and mix.
7. Keep it aside and let it cool down, meanwhile make the batter.
8. Take Wheafree Besan in a bowl.
9. Add salt, turmeric, red chilli and Wheafree Baking Powder.
10. Mix everything well using a whisk.
11. Add water and make a thick batter.
12. Now take the potato mix and make balls of it.
13. Dip the balls in the batter, coat it well.
14. Heat oil in a pan or wok (kadai), when the oil becomes hot deep fry the vadas till golden, turning a couple of times as needed. Make all batata vada this way and set aside.

1. Take Wheafree Pav and cut them from the middle.
2. Toast them on a pan using very little oil.
3. Spread both the green chutney and tomato ketchup on either sides of the sliced Wheafree Pav.
4. Sprinkle the dry garlic chutney on the pav.
5. Place the hot vada in between the pav.
6. Add some more of the dry garlic chutney.
7. Serve vada pav immediately or else the pav becomes soggy. You can also serve some salted fried green chilies and both of the chutneys with it.

1. In a bowl add Wheafree Sorghum Sooji and add boiling hot water/hot milk to it. Let it soak for at least an hour (more if required).
2. Once the Sooji has become soft, stir it a little then add sugar and melted butter to the bowl and mix properly.
3. Add coconut powder and mix evenly into the batter.
4. Add milk 1 tbsp at a time and whisk into a thick batter.
5. Add vanilla essence and Wheafree Baking Powder and mix properly.
6. Pour the batter into a greased tray.
7. Make markings over the batter and place almonds over each square.
8. Bake in a preheated oven at 160º C for about 25-35 minutes.

1. In a pan by boiling sugar and water.
2. Let it boil for about 5 minutes then add a few drops of lemon juice into the syrup and drop the lemon slice in the syrup and let it soak the flavour.
3. Boil for another minute then take it off the flame.
4. Add a few drops of vanilla essence to the syrup or you can also add rose water.
5. Mix well and let it cool down.

1. Once the basbousa is baked, cut the squares where the markings were made.
2. Pour the sugar syrup over each slice, let it rest for some time.
3. Enjoy your dessert.

1. Take Wheafree Bread Mix in a bowl. Add Xanthan Gum, Salt and Wheafree Baking Powder to the bowl and mix everything properly.
2. Add Oil and mix with your hands, rub between your fingers to make crumbly dough.
3. Now add Water little by little and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for 10 minutes. Meanwhile prepare the stuffing.
4. Heat Oil in a frying pan. Sauté Garlic till it turns aromatic then add Onions. Sauté onions till they become translucent and soft.
5. Add Carrots and fry them till they are partially cooked. Then add Capsicum and Bell Peppers, sauté for a few minutes, make sure the vegetables are still crunchy.
6. Add Cottage Cheese and mix gently.
7. Add Gluten Free Pizza Sauce and Gluten Free Tomato Ketchup and mix properly so that everything is well coated with sauce.
8. Add Salt, Oregano, Parsley, Chilli Flakes and Black Pepper. Mix well.
9. Add Cheese and mix well until the mixture is well combined.
10. Transfer to a bowl and allow it to cool completely.
11. Heat the Oil for frying in a wok or a deep fryer.
12. Uncover the dough and knead it a little. Dust some flour over the surface. Take a dough ball, roll it into a sheet, thicker than chapati. Cut off the edges in rectangular shape. Then measuring with your fingers, make a cut after 3 fingers and after 2 fingers, remove the extra sheet.
13. Put the stuffing in the middle of the narrow rectangular sheet leaving the edges clean, apply some water on the edges and cover with the wider rectangular sheet, gently press it over the stuffing with your fingers.
14. Press the edges with a fork on all sides and cut the extra portion using a knife. The pizza pocket is ready to fry.
15. Check the Oil by putting a little dough in the oil, if it comes up within a few seconds, the oil is ready to use.
16. Deep fry the puffs till they are evenly brown on both sides. Take out on a tissue to soak up the extra oil.
17. Enjoy the pizza puffs with the gluten free sauce of your choice.

1. Take 6-8 cups of water in a large pan.
2. Add some oil to it and let it boil.
3. Once the water comes to a boil, add Wheafree Multigrain Fusilli to it.
4. Boil it for 6-7 minutes on high flame.
5. Check the pasta with a fork or with your fingers; make sure the center part is not dry. Keep the pasta a bit undercooked as it will be cooked again later.
6. Drain off the water and keep it aside.
7, Add a little oil and toss the pasta so that it doesn’t stick.

1. Take mayonnaise in a mixing bowl.
2. Add garlic, oregano and vinegar.
3. Combine nicely.
4. Taste and season with Salt and Pepper according to your preference.

1. To the boiled fusilli, add all vegetables and cottage cheese.
2. Toss and mix gently.
3. Pour prepared dressing over the salad and toss gently to coat pasta with the dressing.
4. Add grated Cheese and mix well.
5. Add Coriander Leaves and mix.
5. Taste and add salt and pepper as required.
6. Serve the Pasta Salad chilled.

1. Take a pressure cooker, put some water into it, then put the potatoes in it and boil them at medium flame.
2. Take out the boiled potatoes, cool them, peel and mash them properly.
3. Take another bowl, add mashed potatoes in it, then add onion, green chili, capsicum, coriander leaves and processed cheese.
4. Now add salt, red chili powder, coriander powder, garam masala, black pepper powder, cumin powder, garlic paste, ginger paste and mix them well.
5. Keep the mixture aside.
6. In another bowl add Wheafree Corn Flour and slowly add water in it to make a slurry. Mix it well.
7. Add Wheafree Bread Crumbs in another bowl.
8. Put some oil on hand. Make small balls of the mixture.
9. Dip and coat the balls in the slurry.
10. Coat the balls with bread crumbs properly.
11. Heat some oil in a deep frying pan or wok or if you have an electric fryer, preheat at 170°C.
12. Once the oil is hot, deep fry the balls on medium-high heat until it turns golden.
13. Take the balls out of the fryer.
14. Enjoy them with your favourite gluten free sauce.

1. Heat some oil in a pan and roast the Wheafree Porridge (Dalia) at medium-high flame in it till the porridge turns light brownish.
2. Add the roasted porridge in a cooker and add water, stir and pressure cook for 2 whistles.
3. Take out the porridge in a bowl (drain out the extra water if any) and keep the porridge aside.

1. Heat oil in the frying pan. Add garlic, ginger and green chillies, sauté for a few minutes till garlic turns aromatic.
2. Add onion and sauté it till it becomes soft and translucent.
3. Add carrots and cook it till they soften a bit, then add green peas and fry for a few minutes.
4. Now add the tomatoes and fry for a few minutes.
5. Add capsicum and bell peppers, fry till slightly cooked.
6. Add salt, black pepper and chilli flakes.
7. Add gluten-free tomato ketchup, gluten-free soy sauce and vinegar, mix evenly. Add water, stir and cook for a few minutes till it starts boiling.
8. Add cooked Wheafree Porridge, mix properly and cook for a few minutes.
9. Transfer into a bowl. Serve hot.

1. Take Wheafree Singhara Flour in a bowl.
2. Add turmeric, cumin powder, black pepper powder, black salt, green chillies and sesame seeds. Mix everything well.
3. Add water little by little and make a smooth, lump free and loose batter.
4. Add fresh coriander leaves and mix into the batter.
5. Heat the non-stick pan or tawa on medium-high flame.
6. Spread a little ghee on the pan and pour some batter on the pan and evenly spread a thin layer of batter.
7. Put some ghee on the upper layer and cook on both sides. Once done, take it out on a plate. Continue to make chillias from rest of the batter.
8. Serve hot Singhara Flour Chilla with curd.