Ingredient: Farari Flour

Farari Atta flour, also known as Farali, is a new flour to me, and I was introduced to it by a client who uses it to feed her gluten-free family. It sounded so good and nutritious that I couldn’t wait to experiment baking with it.

Farari flour is a naturally gluten-free and grain-free flour blend which is traditionally used during fasting periods in India, when grains like wheat and rice, as well as pulses, are avoided and replaced with lighter and more easily digestible ingredients. Farari typically includes Indian barnyard millet (Moriyo or Samo), amaranth (Rajgira/Rajagro) and water chestnut flour (Singoda). The blend can vary from brand to brand and may contain buckwheat or tapioca flours instead.

Farari flour is rich in fibre, protein and essential minerals such as iron and magnesium. It is very filling and nourishing, helping to keep energy levels steady and even, while also being gentle on the digestive system.

We have tried Farari flour breakfast waffles, and they were delicious and in fact, the whole family devoured them! Farari works very well in flatbreads too and it’s a brilliant and nourishing swap, not just for religious fasts but for anyone looking to diversify their diet or to avoid gluten or grains.

Recipes with Farari Flour…