Is Bajra Gluten Free?

Is Bajra Gluten Free?

Yes, bajra is considered gluten-free, as it doesn't contain gluten. Gluten is a protein present in grains which contain gliadin and glutenin, which is the reason why some people have gluten intolerance and celiac disease. Bajra, on the other hand, doesn't contain gluten, and thus doesn't contain gliadin and glutenin.

Bajra is a very ancient Indian grain crop. It was introduced to India during the Mauryan period (322-185BC). It is a type of millet found in the Indian subcontinent and is the staple food of people living in the Thar Desert. It is gluten-free, and therefore, suitable for those diagnosed with Celiac disease.
Bajra is the most widely grown type of millet in India. It is known as ‘Pearl Millet’ in English, 'Bajra' in Hindi, 'Sajje' in Kannada and 'Kambu' in Tamil.

    It is a common fact that grains are one of the healthiest food sources. As everyone knows, millet is the staple food for almost half of the world's population. So, it is no surprise that Bajra is used extensively in India, a country in which millet is one of the primary source of nutrition.

    In India, Bajra has been used to make a host of foods and traditional recipes. Bajra is indeed gluten-free, which makes it a great alternative for wheat. It can be used as whole grain or by grinding it finely and consuming it as Bajra flour. The Bajra flour is just prepared by grinding Bajra. It helps to provide a rich source of fibre. It helps to maintain healthy levels of cholesterol. The bajra flour is rich in minerals such as iron, zinc, potassium and manganese that are essential for the healthy functioning of the body. It is rich in vitamin B complex as well as vitamin C. It helps to improve the functioning of the nervous system. This flour has also been enriched with a wide variety of minerals and vitamins. It helps in controlling the blood pressure and sugar levels in the body. It also helps in improving the digestive system and in making the body strong.

    Bajra is loaded with insoluble fiber which helps in losing weight. For example, Roti made out of Bajra contains only 97 calories and makes you feel fuller for a long time. Eating bajra roti prevents you from gaining weight. As it is replete with fiber and vitamins, it improves your metabolism.

    Here’s the average nutritional profile of 1 cup (170 grams) of cooked Pearl millet:
    • Calories: 201
    • Protein: 6 grams
    • Fat: 1.7 grams
    • Carbs: 40 grams
    • Fiber: 2 grams
    • Sodium: 286 mg
    • Folate: 8% of the Daily Value (DV)
    • Iron: 6% of the DV
    • Magnesium: 18% of the DV
    • Thiamine: 15% of the DV
    • Niacin: 14% of the DV
    • Phosphorus: 14% of the DV
    • Zinc: 14% of the DV
    • Riboflavin: 11% of the DV
    • Vitamin B6: 11% of the DV

      The Nizam's Institute of Medical Sciences (NIMS) says that more than 10 percent of Indians have gluten intolerance. Bajra flour is a gluten-free alternative for wheat flour, it's been traditionally used for making rotis (Indian flatbreads) and phulkas (Indian fried breads). Not only is Bajra flour naturally high in protein, fibre and iron, it is also low in fat. It can be used in place of flour for baking, soups and a variety of vegetarian and non-vegetarian curries and recipes. Bajra can be used in a wide range of recipies like soups, rice bath, snacks, sweet and baking dishes.

      Top 5 Bajra Rcipies are
      Bajra Roti
      Bajra Khichadi
      Bajra Laddu
      Bajra Rice
      Bajra Idly & Dosa
        Going for a gluten-free diet has its own sets of benefits. It will improve your energy levels without the uneasy feeling of fatigue. Bajra flour is known to lower blood sugar levels, which makes it more suitable for diabetic patients. It is also full of protein and zinc, which makes it good for your skin and hair. This flour is also a great source of calcium, selenium and omega-3 fatty acids.

        As you probably already know, gluten is a protein that's present in many grains, including wheat, barley, rye and triticale. This protein can cause health issues, including celiac disease, in people who are sensitive to it. For these people, eating gluten can cause very serious health problems. But, luckily, there are plenty of grains that are gluten-free, including Bajra.

        Be Blessed,
        Nalini Murthy
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