Yes, absolutely. You can use it exactly like your regular atta for rotis, chapatis, parathas, puris, and theplas. The rotis come out slightly denser with a richer, more wholesome taste. You may need a little extra water while kneading — give the dough a few extra minutes to rest before rolling.

Khapli wheat does contain gluten, but its gluten structure is weaker and more digestible compared to modern wheat. Many people with mild gluten sensitivity report feeling more comfortable after switching to Khapli atta. However, for those with Celiac disease or severe gluten intolerance, this flour is not recommended.

Yes. Khapli wheat flour has a lower glycemic index than regular wheat atta, meaning rotis made from it digest slowly and release glucose into the blood at a gradual pace. This makes it one of the best atta choices for diabetics, pre-diabetics, and anyone looking to maintain steady energy without sugar spikes.

Annrashtra's Khapli Wheat Flour is stone ground (chakki pisa) using traditional milling methods. This process keeps the bran and germ of the grain fully intact, preserving all the natural fibre, oils, and nutrients. Machine milling generates heat that destroys a significant portion of these nutrients — stone grinding does not.