Tag: Regular atta

Rajgira atta, also known as amaranth flour, has been cultivated for over 8,000 years in regions like Central and South America. This ancient pseudo-cereal is fundamentally different from regular atta (wheat flour), offering a unique nutritional profile, especially being naturally gluten-free. Understanding these key differences is crucial for anyone exploring healthier, gluten-free, or traditionally-inspired dietary choices.

Approximately 1% of the global population is affected by celiac disease, a serious condition requiring a strict gluten-free diet, making the difference between gluten-free atta and regular atta a critical health consideration for millions. This distinction goes beyond mere ingredients, influencing everything from texture to nutritional content and baking methods.

According to nutritional experts, ancient grains like Khapli wheat retain a higher concentration of beneficial nutrients compared to modern, highly processed wheat varieties. This sparks a crucial health question for many home cooks: Is Khapli atta better than regular atta?