Every Recipe, a Gluten Free Celebration

Discover the joy of gluten free cooking with Reliteaur.
We believe food should be an adventure, not a compromise.
From tasty chapathis and pooris to scrumptious cakes, cookies and fluffy pancakes, explore easy, indulgent recipes that will delight your taste buds - no compromises, just pure flavour.

Gluten Free Recipes to Inspire and Delight

Explore a world of flavour with recipes that turn every meal into a gluten free indulgence - simple, satisfying, and always delicious.

Gluten Free Chapathi

Recipe:

Reliteaur Gluten Free Chapathi Mix - 100g

Salt as per taste

Water - 75ml approx

Method of preparation

  1. In a bowl take all ingredients and mix well till it forms a smooth dough. Rest the dough for 15 min, covered to avoid drying of dough.
  2. Cut the dough into dough balls (around 50g each) and sheet it to desired thickness using a hand roller.
  3. Cook it in a preheated tawa, cook both sides of the chapathi and serve hot with curry of choice.

Gluten Free Bread

Ingredients:

Reliteaur Gluten free Multipurpose Mix - 500g

Instant dry yeast - 10g

Sunflower oil - 2 tbsp

Sugar - 5 tsp

Water - 460 ml approx.

Method of preparation

  1. Blend all dry ingredients at Speed #1 for 1 minute using Hobart mixer.
  2. Add water and oil. Mix at Speed #1 for 1 minute. Scrape if necessary.
  3. Increase to Speed #2 and mix for 6 minutes. The consistency of the dough would be like a thick batter.
  4. Deposit dough/batter from Step 3 into a greased tin. Dough/batter should be at least 30% volume of the tin used to bake.
  5. Gently level the dough/batter with a wet flat ladle, till it is smooth on the surface.
  6. Cover and proof dough/batter at 30°C and relative humidity of 70% for 30 - 40 minutes.
  7. Bake at 220°C (top heat) and 230°C (bottom heat) for 50 minutes or until done.
  8. Inject steam for 4-5 seconds at the initial stage of baking, or pour a cup of water in the oven if steam option is not available.
  9. Cool for 90 minutes or until done, slice cooled loaf.

Note:

To Make Rusk from bread dough

  1. To make rusks/toasts, smaller size moulds or tins should be used.
  2. First bread has to be baked as per the process given above, the time of proofing/baking will vary depending on the tin size.
  3. Product needs to be cooled for 5 hours minimum.
  4. Cooled bread has to be sliced to desired thickness and baked again at 180 °C for 15 min or until done.

Gluten Free Pizza -
Pan crust or pan fried

Ingredients:

Water - 105 ml approx.

Dry yeast - 1/2 tsp

Sugar - 1 tsp

Salt - 1/4 tsp

Sunflower oil - 2 tsp

Skimmed milk powder (optional) - 3 tsp

Reliteaur Gluten Free Multipurpose Mix - 150g

Method of preparation

  1. Use Hobart mixer or any planetary mixer to make the dough, use the flat beater/blade attachment provided.
  2. Weigh all the dry ingredients in the bowl. Mix at slow speed for 1 min.
  3. Weigh liquid ingredients and add them to the dry ingredients. Mix at slow speed for 1 min.
  4. Scrape well and mix at medium speed for 5 min. Divide the dough as per the pan size.
  5. For 10 inch pan we need 180 g dough.
  6. Dough ball needs to be rested for 5 minutes after rounding, covered to avoid drying.
  7. Dough ball then needs to be flattened using a hand roller to the size of the pizza pan.
  8. Dock the dough using a fork and proof till the dough reaches 50 to 60 % height of the pan or till it doubles in initial dough volume.
  9. Spread pizza sauce and favourite toppings on it. Spread mozzarella cheese.
  10. Bake it in an oven for 200 °C for 20 min or until done.

Gluten Free Pizza -
Thin Crust

Ingredients:

Water - 105ml approx.

Dry yeast - 1/4 tsp

Sugar - 2 1/2tsp

Salt - 3/4 tsp

Sunflower oil - 4 tsp

Skimmed milk powder (Optional) - 1/2 tsp

Baking powder - 0.35 g (a pinch)

Reliteaur Gluten Free Multipurpose Mix - 150g

Method of preparation

  1. Use Hobart mixer or any planetary mixer to make the dough and use the flat beater/blade attachment provided.
  2. Weigh all the dry ingredients in the bowl. Mix at slow speed for 1 min.
  3. Weigh liquid ingredients and add them to the dry ingredients. Mix at slow speed for 1 min.
  4. Scrape well and mix at medium speed for 5 min. Divide dough as per the pan size.
  5. For 10 inch pan we need 180 g dough.
  6. Make the dough ball, place it on a tray and spread oil on it. The dough balls need to be interspersed if using a larger tray, there should be a gap of at least 4 inches between each dough ball.
  7. Cover it properly and keep it in the refrigerator for 1 - 2 days.
  8. To make thin crust pizza, take the dough ball from the refrigerator. Flatten the dough using a hand roller to the size of the pizza pan, dough should be thin like a homemade dosa or thin pancake.
  9. Dock the dough using a fork, spread pizza sauce and favourite toppings on it. Spread mozzarella cheese.
  10. Bake it in an oven for 200 °C for 20 min or until done.

Gluten Free Pancake

Ingredients:

Reliteaur Gluten Free Pancake Mix - 200g

Milk/Lactose Free Milk - 200ml

Egg - 50g/1 large Sized

Sunflower oil - 2 tbsp

Method of preparation

  1. Mix all ingredients to avoid lumps.
  2. Rest the batter for 5 min.
  3. Pour a ladle of batter onto a preheated pan.
  4. Flip the pancake when bubbles appear on the top of batter.
  5. Cook until the colour changes to golden brown.
  6. Serve hot or cold with toppings of choice.