Rice is a staple food in India and is gluten-free. It is used to make a variety of dishes like biryani, pulao, idli, and dosa.
Sorghum, also known as jowar, is a gluten-free grain that is widely cultivated in India. It is used to make roti, bhakri, and porridge.
Millets like ragi (finger millet), bajra (pearl millet), and jowar are gluten-free and rich in nutrients. They are used to make roti, dosa, and porridge.
Amaranth, also known as rajgira, is a gluten-free grain that is used to make ladoos, porridge, and roti.
Buckwheat, also known as kuttu, is a gluten-free grain that is used to make pancakes, porridge, and bread.
Quinoa is a gluten-free grain that is widely consumed in India. It is used to make salads, porridge, and pulao.
Corn, also known as makai, is a gluten-free grain that is used to make roti, porridge, and popcorn.
Tapioca, also known as sabudana, is a gluten-free starch that is used to make khichdi, vada, and papad.
Chickpea flour, also known as besan, is a gluten-free flour that is used to make pakoras, bhajis, and chilla.
Lentil flour, also known as moong dal flour or urad dal flour, is a gluten-free flour that is used to make dosa, vada, and papad.