This is more for my personal reference, but if it helps anyone else, that's great! I'm sure this is not a comprehensive list. I'm making additions and adjustments all the time as I learn about new flours and different names in different regions. I can't really guarantee ultimate gluten-freeness because you never know about cross-contamination and kitchen conditions, but I can say I've been living in Hyderabad for almost a year now and I've only had one gluten incident, and I know exactly where it came from so I can now avoid it.
Here's what I've been working on:
India to EnglishHere's what I've been working on:
amaranthus = amaranth
bajri = millet
besan = lentil
chana = chickpea
cholam = sorghum
corn flour (sometimes “corn flour” is actually corn starch)
corn meal
dhokla, dhokra = blend of rice, urad dal, and chickpeas
gram = chickpea
jowar = sorghum
kurakkan = millet
kuttu = buckwheat
moog dal = lentil
mung dal = legume
okhla = buckwheat
ragi = millet
rajgira = buckwheat
rice flour
soya = soy flour
urad dal = legume
English to India
amaranth = amaranthus
buckwheat = kuttu, okhla, rajgira
chickpea/lentil/legume = besan, chana, dal (moog, mung, urad), gram
corn flour (sometimes “corn flour” is actually corn starch in India)
corn meal
millet = bajri, kurakken, ragi
rice flour
sorghum = cholam, jowar
soy = soya
blend of rice, dal, chickpeas = dhokla, dhokra
I have compiled this list through personal experience, discussions with bakers and cooks here, and with help from Cook's Thesaurus and the discussion boards at Celiac.com.
stephanie, rajgira is amaranth and not buckwheat.
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