Gluten-Free Breads & Bakes
Rethink everything you know about baking. Here, we skip the maida and gluten, using millets and whole ingredients to create breads that are actually kind to your body and full of flavour.
A fluffy, perfectly charred millet naan stuffed with savory tofu. Learning to make gluten-free breads that are soft and delicious is one of the most rewarding skills I teach.
Another view of the beautiful millet sunflower bread. The pull-apart sections are filled with a delicious mixture of spinach and my homemade vegan cheese, making it a perfect party dish.
This is Khoba Roti, a traditional Rajasthani bread known for its distinctive pinched design. It's cooked over an open fire to get that authentic, smoky flavour and rustic texture.
A vegan take on the Georgian classic, Khachapuri. This boat-shaped bread is filled with my creamy, homemade vegan cheese sauce and colourful bell peppers, ready for the oven.
The unbaked version of my vegan Khachapuri, showing the generous filling of my specially developed plant-based cheese sauce before it's baked to golden perfection.
Fresh out of the oven, this vegan Khachapuri is golden brown and bubbling. It’s a wonderful example of how international comfort foods can be recreated with plant-based ingredients.
About Gluten-Free Breads & Bakes
Many people worry that gluten-free dough will crack or lack that satisfying pull, but it is all about mastering the technique. In my Gurgaon kitchen, we focus on balancing millet flours with the right binders to get that soft, chewy texture. Whether it is a stuffed millet naan or a pull-apart sunflower bread, I will show you how to get the consistency right without relying on refined flour or commercial additives.
Baking Without Boundaries
I believe that choosing a healthier lifestyle should not mean you stop eating bread. The challenge with gluten-free baking is often texture—nobody wants a flat, crumbly roti or a brick-like loaf. Over years of experimentation in my Gurgaon kitchen, I have cracked the code for plant-based, gluten-free baking that mimics the textures we grew up with.
The Science of Millets & Binders
We swap wheat for nutrient-dense millets like jowar, bajra, and ragi. These flours behave differently, which is why the technique is crucial. In my workshops, I do not just give you a recipe; I teach you how to handle these grains, how to knead them, and which natural binders to use so your breads stay soft and pliable. From traditional Rajasthani Khoba Roti to Georgian-inspired vegan Khachapuri, we adapt international and local classics using only whole, organic inputs.
What You Will Master
- Dough Handling: Learn why millet dough needs a gentler touch and how to work with it effectively.
- Homemade Vegan Cheese: You will see how I create my own plant-based cheese sauce—it is rich, creamy, and completely free of dairy or preservatives, perfect for stuffed breads.
- Zero Refined Ingredients: My kitchen is strictly free of maida (refined flour) and refined sugar. Everything you bake here is clean, nourishing, and gut-friendly.
Whether you are a home cook looking to improve your skills or someone struggling with gluten sensitivity who just misses a good stuffed naan, these sessions are designed to give you the confidence to bake with heart.
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