In 1986, I developed reactive arthritis, a condition similar to rheumatoid arthritis. For 5 years the joints in my body were so painful that I could not walk more than a few feet or stand for more than a few minutes at a time. I often couldn't even do such simple, everyday things as turn door knobs due to arthritis pain in my hands. My doctors tried everything they knew, but they could not help me.
Photo by Berenice Decados on Flickr.com
Sorghum, also known as juwar, is a gluten free flour made from ground sorghum seeds. Of all the gluten free flours I’ve tried, sorghum is the one that tastes the closest to bread made with yeast. It doesn’t require any soaking to soften and yields a tender crumbly result.
Chapatis are an Indian flatbread usually served alongside curry. They would also fit in nicely with any meal you would normally eat with a dinner roll.
I wouldn’t recommend using these chapatis for sandwich bread because without the gluten they crumble easily. However, they would be very nice with some deli meat and cheese for a more European style open face sandwich.
Ingredients:
- 1 cup sorghum flour
- sea salt to taste
- ¾ cup water (or enough to make a stiff dough)
- oil of your choice
Steps:
- Combine the sorghum flour and sea salt in a medium mixing bowl.
- Stir in water until stiff dough is created
- Roll the dough into small balls. Flatten with palms
- Coat a preheated pan with the oil of your choice and drop the flattened dough in.
- Flip when each side is browned as desired.
Note: If you need more calories in your diet, you can use more oil in the pan. This will also result in more browned chapatis.
This recipe is ideal for eating on a rotation diet, which is one of the best things you can do if you have arthritis, because of its minimal ingredients. Eating on a rotation diet is what allows the digestive system to heal and what keeps your safe foods safe. If you’re not sure what your safe foods are, there is a blood test available that tests for over 200 foods and chemicals.
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