Q. We know you’re a passionate cook, what’s been your biggest challenge when it comes to cooking gluten free? 

A. The biggest challenge is replicating the soft and spongy texture of baked goods, easily achieved when baking with gluten. I personally find shop bought baked goods like cakes, cookies, muffins etc can be quite dry and very sweet, as they tend to overload it with sugar to compensate for the dry texture. So I prefer baking at home, although it can still be challenging getting the texture right. 

Q. You shared that you have worked with your mum to perfect your favourite Indian dishes, including a gluten free roti (chapati) recipe in our awareness campaign video. Can you share the recipe with us?  

A. Yes of course! Here it is... 

Mita’s gluten free roti recipe 

Makes: 7 rotis 
Preparation time: 45 minutes 
Cooking time: 1-2 minutes 

Ingredients:

• 7 tbsp gluten free self-raising flour 
• 1 tbsp of oil 
• 125ml of cold water 
• 125ml of lukewarm milk (I use lactose free milk, but use what you prefer) 
  

Method: 

• Mix the oil and flour together and then add the milk gradually. Knead the dough and add water if needed to help bind it together – continue kneading until a soft dough forms 
• Cover the dough with a bowl and leave it to sit for half hour 
• Divide the dough into seven sections and then place the dough in between two pieces of cling film. Roll the dough out to roughly the size of an A5 piece of paper 
• Ensure your non-stick flat pan is hot and place the roti on it. Cook it for 1 minute on a high heat. Flip it over until both sides start to brown. You can apply pressure with a small piece of kitchen tissue or a tea towel to speed up the browning process 
• Remove the roti from the heat and enjoy it whilst it’s hot 
• If you need to reheat your roti, you can microwave it for 10 seconds if required. 
  

Serve your roti with Nimbu Ka Achar (lemon pickle) and Batata nu Shak (potato curry), or pretty much any gluten free vegetable or meat curry dish. 

Q. We know that social events such as family weddings can be challenging for those who need to live gluten free. What's your experience?  

A. I faced a huge challenge when I went to India for my cousin’s wedding earlier this year. It was my first time travelling to India since I received my coeliac disease diagnosis which was daunting, as allergen labelling requirements are not mandatory in India. The actual wedding was four days long and the caterers were unable to cater for coeliac disease. Food is such an important part of Indian culture particularly at weddings, so seeing everyone around me eat amazing food, was like torture. Even the drinks were restricted as a lot of the refreshments were not safe. It was very socially isolating.  
  
When it comes to social events here in the UK, it can still feel very isolating, however I do feel like there is more awareness about coeliac disease and the gluten free diet. If you’re going to an event, let the caterer know about your diet ahead of time and explain what you need. If they can’t accommodate you, then take your own and notify the organiser so there are no issues. Communication is key! 

Thank you to Mita for sharing your top tips with our community.  

You can find out more about Mita and her journey with coeliac disease here.  
 
You can also find more hints and tips for travelling gluten free on our website here.