{"title":"Flours \u003e Grain Free Flours","description":null,"products":[{"product_id":"tapioca-flour-500g","title":"Tapioca Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eTapioca flour (cassava starch) is one of the most useful tools in a gluten-free baker's pantry — not as a standalone flour, but as the secret ingredient that gives gluten-free doughs chewiness, stretch, and the glossy texture that pure starch-free blends can't achieve. It is the gluten-free world's closest approximation to gluten's stretchy, binding quality.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Tapioca Flour?\u003c\/h2\u003e\n\u003cp\u003eTapioca flour (also called tapioca starch) is the purified starch extracted from cassava root (Manihot esculenta) by a wet-milling and drying process. Unlike cassava flour (whole root, milled), tapioca flour removes all fibre, protein and fat, leaving only the pure starch. This makes it nutritionally simple (essentially just carbohydrate) but functionally exceptional — it creates smooth, glossy textures, adds elasticity and chewiness to gluten-free doughs, and thickens sauces to a clear, glossy consistency without cloudiness.\u003c\/p\u003e\n\n\u003ch2\u003eKey Functional Properties\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcellent thickener\u003c\/strong\u003e — Creates a clearer, glossier gel than cornstarch or arrowroot; ideal for fruit pies, gravies and puddings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdds chewiness\u003c\/strong\u003e — In gluten-free doughs, tapioca provides stretch and chew that other gluten-free starches cannot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight texture\u003c\/strong\u003e — In combination with other flours, it lightens the texture of dense gluten-free baked goods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreeze-stable\u003c\/strong\u003e — Unlike cornstarch, tapioca thickened sauces freeze and thaw well without breaking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral flavour\u003c\/strong\u003e — Does not add any taste to recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free and grain-free\u003c\/strong\u003e — From a root vegetable, not a cereal\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTapioca Flour vs Other Starches (Functional Comparison)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eProperty\u003c\/th\u003e\n\u003cth\u003eTapioca Flour\u003c\/th\u003e\n\u003cth\u003eCornstarch\u003c\/th\u003e\n\u003cth\u003eArrowroot\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickening power\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarity of gel\u003c\/td\u003e\n\u003ctd\u003eClear, glossy\u003c\/td\u003e\n\u003ctd\u003eSlightly opaque\u003c\/td\u003e\n\u003ctd\u003eClear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eChewiness in baking\u003c\/td\u003e\n\u003ctd\u003eHigh (best)\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreeze-thaw stability\u003c\/td\u003e\n\u003ctd\u003eGood\u003c\/td\u003e\n\u003ctd\u003ePoor (breaks down)\u003c\/td\u003e\n\u003ctd\u003ePoor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCassava root\u003c\/td\u003e\n\u003ctd\u003eCorn\u003c\/td\u003e\n\u003ctd\u003eArrowroot plant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eFunctional comparison based on food science literature: BeMiller \u0026amp; Whistler, Starch: Chemistry and Technology, 2009.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Tapioca Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free flour blend\u003c\/strong\u003e — Use 20–25% tapioca in any blend: 60% rice flour + 25% tapioca + 15% besan is a versatile base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener for gravies and sauces\u003c\/strong\u003e — Mix with cold water first; add to hot sauce; stir until clear and glossy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazilian cheese bread (pao de queijo)\u003c\/strong\u003e — Mix tapioca with eggs, cheese and butter for chewy, airy cheese puffs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBubble tea pearls (boba)\u003c\/strong\u003e — Tapioca starch is the traditional ingredient for chewy boba pearls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pie filling\u003c\/strong\u003e — Use 2 tbsp tapioca per 4 cups fruit; creates clear, glossy filling that holds when sliced\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy coating\u003c\/strong\u003e — Dust food in tapioca flour before frying for an extra-crispy, light crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288072862,"sku":null,"price":165.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Topioca-flour-1.jpg?v=1775487188"},{"product_id":"organic-coconut-flour-300g","title":"Organic Coconut Flour 300g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eCoconut flour has 38.5g dietary fibre per 100g — the highest fibre density of any flour by far (barley is second at 17.3g, oats at 10.6g). In a 15g serving (2 tablespoons), it provides 5.8g of fibre alongside only 2.9g net carbohydrates — making it the most fibre-rich, lowest net-carb baking flour for keto, low-carb and high-fibre diets.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Organic Coconut Flour?\u003c\/h2\u003e\n\u003cp\u003eCoconut flour is made from the dried, defatted meat of organic coconuts — the residual coconut meal after coconut oil extraction. The meat is dried at low temperature, then finely milled. This defatting process concentrates the fibre and protein dramatically, producing a flour with a fibre content that rivals any food in the conventional diet. Our certified organic coconut flour uses fresh, mature coconuts and retains the natural mild coconut flavour that enhances both sweet and savoury preparations.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraordinary dietary fibre\u003c\/strong\u003e — 38.5g per 100g; 5.8g per 15g serving (23.1% daily requirement per serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery low net carbs\u003c\/strong\u003e — only ~2.9g net carbs per 15g serving (total carbs minus fibre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein\u003c\/strong\u003e — 19.3g per 100g (2.9g per 15g serving) from coconut meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeto and paleo compliant\u003c\/strong\u003e — grain-free, gluten-free, low net-carb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural lauric acid\u003c\/strong\u003e — the dominant saturated fat in coconut; a medium-chain fatty acid metabolised differently from long-chain fats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives, no sulphur dioxide\u003c\/strong\u003e — pure coconut meal, nothing added\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCoconut Flour vs Other Flours: Fibre and Net Carbs (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eTotal Fibre (g)\u003c\/th\u003e\n\u003cth\u003eTotal Carbs (g)\u003c\/th\u003e\n\u003cth\u003eNet Carbs (g)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Coconut Flour\u003c\/td\u003e\n\u003ctd\u003e38.5\u003c\/td\u003e\n\u003ctd\u003e58.0\u003c\/td\u003e\n\u003ctd\u003e19.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarley Flour\u003c\/td\u003e\n\u003ctd\u003e17.3\u003c\/td\u003e\n\u003ctd\u003e73.4\u003c\/td\u003e\n\u003ctd\u003e56.1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats Flour\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e66.3\u003c\/td\u003e\n\u003ctd\u003e55.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e69.4\u003c\/td\u003e\n\u003ctd\u003e57.9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlmond Flour\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e21.6\u003c\/td\u003e\n\u003ctd\u003e11.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eCoconut flour data: USDA FoodData Central (coconut flour, defatted). Barley and wheat data: ICMR-NIN 2017. Almond flour: USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Coconut Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeto pancakes\u003c\/strong\u003e — 2 tbsp coconut flour + 2 eggs + 2 tbsp milk + pinch of salt; cook on medium heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoconut ladoo\u003c\/strong\u003e — Mix with condensed milk or jaggery syrup and cardamom; roll and refrigerate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free roti\u003c\/strong\u003e — Mix with hot water and a little psyllium husk (isapghol) for binding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — Replace 1\/4 cup of wheat flour with 2 tbsp coconut flour; add 1 extra egg per 2 tbsp coconut flour used\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoating\u003c\/strong\u003e — Use as a light, grain-free coating for fish or chicken before pan-frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288105630,"sku":null,"price":350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/coconut-flour-natural.jpg?v=1775487189"},{"product_id":"organic-roasted-amaranth-flour-300g","title":"Organic Roasted Amaranth Flour 300g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eAmaranth is one of only a handful of plant foods considered a \"complete protein\" — containing all nine essential amino acids including lysine, which is critically absent in wheat, rice and corn. At 7.6mg iron per 100g (second only to sattu among common Indian flours) and 248mg magnesium, amaranth flour is nutritionally in a class of its own.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Roasted Amaranth Flour?\u003c\/h2\u003e\n\u003cp\u003eAmaranth (Amaranthus hypochondriacus), known as rajgira, ramdana or chaulai in India, is a pseudocereal — a broadleaf plant whose seeds are used like cereal grains. Indigenous to Central America but cultivated in India for centuries, it is classified as a phalahar (fasting food) in Hindu tradition and consumed during Navratri and other vrats. Our amaranth flour is made from certified organic amaranth that is dry-roasted to neutralise natural saponins, enhance flavour and improve digestibility, then stone cold-milled into flour.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete protein\u003c\/strong\u003e — all nine essential amino acids; PDCAAS score comparable to dairy protein\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery high iron\u003c\/strong\u003e — 7.6mg per 100g (13.4% RDA per 30g serving); second highest among common Indian flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional magnesium\u003c\/strong\u003e — 248mg per 100g (21.8% RDA per 30g), supporting cardiovascular and neuromuscular health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 6.7g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium\u003c\/strong\u003e — 159mg per 100g; comparable to red meat in protein quality, superior in calcium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSqualene\u003c\/strong\u003e — a natural antioxidant found in amaranth oil; not present in cereal grains\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAmaranth vs Common Flours: Iron and Protein (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eProtein (g)\u003c\/th\u003e\n\u003cth\u003eIron (mg)\u003c\/th\u003e\n\u003cth\u003eMagnesium (mg)\u003c\/th\u003e\n\u003cth\u003eLysine present?\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Roasted Amaranth\u003c\/td\u003e\n\u003ctd\u003e13.6\u003c\/td\u003e\n\u003ctd\u003e7.6\u003c\/td\u003e\n\u003ctd\u003e248\u003c\/td\u003e\n\u003ctd\u003eYes (complete protein)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSattu (Roasted Chana)\u003c\/td\u003e\n\u003ctd\u003e22.5\u003c\/td\u003e\n\u003ctd\u003e9.1\u003c\/td\u003e\n\u003ctd\u003e166\u003c\/td\u003e\n\u003ctd\u003eYes (legume)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e14.0\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e7.3\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e5.9\u003c\/td\u003e\n\u003ctd\u003e0.7\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eLysine content and PDCAAS: Becker et al., Cereal Chemistry 1981; Repo-Carrasco-Valencia et al., Food and Nutrition Sciences 2011. Nutrient data: USDA FoodData Central; ICMR-NIN 2017.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Roasted Amaranth Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajgira roti (vrat)\u003c\/strong\u003e — Mix with boiled potato and hot water for binding; cook on medium tawa with ghee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajgira ladoo\u003c\/strong\u003e — Mix roasted amaranth flour with jaggery, ghee, cardamom and nuts; roll into ladoos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstant amaranth porridge\u003c\/strong\u003e — Stir 3 tbsp into warm milk; add honey and cinnamon; no additional cooking (pre-roasted)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free baking\u003c\/strong\u003e — Replace 20–30% of rice flour in cookies, muffins and pancakes for a protein and iron boost\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy balls\u003c\/strong\u003e — Mix with peanut butter, honey, seeds and dry fruits; refrigerate for 30 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"300g","offer_id":46678296428702,"sku":null,"price":140.0,"currency_code":"INR","in_stock":true},{"title":"1kg","offer_id":46678296461470,"sku":null,"price":450.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Roasted-Amaranth-Flour-300g-1-1.jpg?v=1775487543"}],"url":"https:\/\/www.dhatuorganics.com\/collections\/flours-grain-free-flours.oembed","provider":"Dhatu Organics","version":"1.0","type":"link"}