The term atta originates from Hindi and Urdu languages, and it refers to the finely ground flour used for making these flatbreads. Our Rani Gluten-free atta flour is a gluten-free alternative to the traditional whole wheat flour (atta) commonly used in South Asian cuisines by using mixing finely ground Sorghum, Amaranth, Chick Peas, Millet, Soya, and Rice. This makes our atta flour more nutritious and higher in fiber compared to refined flours.
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