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Pakistan's purest gluten-free flour blend โ stone-ground, celiac-safe, and free from all preservatives and artificial additives. Finally, gluten-free cooking without compromise.
Zarfoni Gluten-Free Flour Blend is a carefully crafted combination of naturally gluten-free stone-ground grains — designed to let people with celiac disease, gluten intolerance, or wheat allergy enjoy traditional Pakistani foods without any compromise. You should not have to give up rotis, pakoras, or halwa because of a dietary restriction. This blend makes it possible.
Cross-Contamination Notice: Our facility also handles wheat-based flours. People with severe celiac disease should contact us at 0314-4327451 before ordering if they require guaranteed gluten-free production conditions.
Each grain was chosen for its unique contribution — together they create a flour that bakes, cooks, and handles closer to wheat flour than any single gluten-free grain can achieve on its own:
| Grain | Role in the Blend | Key Benefit |
|---|---|---|
| Rice Flour | Base grain — lightness & neutral flavour | Easy digestibility · Hypoallergenic |
| Kala Chana Flour | Binding & protein | Holds dough together · High protein · Low GI |
| Corn Flour (Makki) | Structure & flavour | Traditional Pakistani taste · Antioxidants |
| Psyllium Husk (Isabgol) | Elasticity — natural gluten replacement | Mimics gluten binding · Gut health fibre |
All four components are stone-ground individually and blended in precise proportions. No artificial binders, gums, or starches are added. The psyllium husk acts as a natural gluten substitute — providing the elasticity that makes gluten-free dough rollable and workable.
| Use | Tips & Method |
|---|---|
| Gluten-Free Roti | Use warm water — slightly warmer than for wheat atta. Knead well until smooth — the psyllium husk activates with moisture. Rest 5–10 minutes. Roll between two pieces of plastic wrap. Cook on medium heat. Expect a slightly different texture from wheat roti — but genuinely satisfying. |
| Gluten-Free Pakoras | Use as a direct replacement for besan in pakora batter. Mix with water to thick batter consistency. The kala chana flour in the blend creates excellent crispiness — ideal for those who love pakoras but cannot eat regular besan. |
| Gluten-Free Baking | Substitute 1:1 for all-purpose flour in most baking recipes. May need 1–2 tbsp extra liquid per cup. Works well for cookies, muffins, pancakes, and flatbreads. For cakes, add an extra egg or chia egg for binding. |
| Halwa & Traditional Sweets | Use in place of wheat flour for halwa, ladoo, and traditional sweets. The natural flavours of the grain blend add complexity and a pleasant earthiness that wheat flour lacks. |
๐ซ Storage: Airtight container · Cool dry place · Best within 3–4 months. The psyllium husk is particularly moisture-sensitive — seal tightly after every single use.
| Question | Answer |
|---|---|
| Is this blend safe for celiac disease? | The ingredients are naturally gluten-free (rice flour, kala chana flour, corn flour, psyllium husk). However our production facility also processes wheat-based flours so cross-contamination cannot be fully excluded. Those with diagnosed celiac disease should contact us directly before ordering. |
| Will gluten-free roti taste exactly like wheat roti? | Not exactly — gluten is responsible for wheat roti's chewiness. Gluten-free rotis from this blend are slightly denser with a more earthy, complex flavour. Many people find them equally satisfying. The psyllium husk helps significantly with texture — far superior to pure rice or corn flour rotis. |
| Can I use this for all cooking and baking? | Yes — designed to be as versatile as possible. Works for rotis, pakoras, halwa, pancakes, cookies, muffins, and most baked goods. For best baking results, add a little extra liquid and consider an additional egg or tablespoon of Zarfoni Coconut Oil for moisture. |
| Is this blend good for diabetics? | Yes — the kala chana flour (GI ~36), psyllium husk (soluble fibre), and absence of high-GI refined starches make this a diabetes-friendly flour blend. The overall glycaemic impact is lower than plain wheat or rice flour. |
| Is it suitable for children with gluten intolerance? | Yes — all ingredients are natural, minimally processed, and child-safe. Children with celiac disease or gluten intolerance can enjoy rotis, pancakes, and baked goods made from this flour. For children under 2, always consult your paediatrician before introducing new foods. |
