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    Scott Adams

    Chick Pea Chipatis (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    1 cup chick pea flour
    1/3 cup water
    2 Tbs. arrowroot powder
    1 Tbs. light, cold-pressed oil
    Optional: ¼ teaspoon salt

    Mix all ingredients well. Roll into 1 balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refrigerator.



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    Chipatis may be eaten hot from the pan, or cold, or lightly toasted. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. This recipe makes 8-10 chipatis.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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