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Copyright © 2025 Foodies Only
5 min
13/02/2026
Khapli wheat has a different type of gluten than that found in contemporary wheat and is therefore not gluten-free. This ancient grain has many people reporting better digestion due to its higher fibre content and lower glycaemic load.
Khapli wheat, also known as emmer wheat, scientifically known as Triticum dicoccum, is one of the first developed kinds of wheat grown in India. It makes up approximately one per cent of the total amount of wheat grown in India and is usually grown in Maharashtra, Northern Karnataka, and some areas of Gujarat and Andhra Pradesh. The decline of khapli wheat occurred mainly due to its inability to yield well and its difficulty in processing, which created a lack of demand. An increasing interest in ancient grain usage has brought attention back to khapli wheat.
No, khapli contains gluten and is therefore unsuitable for those with celiac disease. Gluten is a protein found in the wheat family of grains, and therefore present in khapli. However, khapli's gluten molecular structure is different from that of modern hybrid wheat varieties. Recent studies comparing ancient and modern wheat indicate that older wheat varieties often have different gluten and protein structures, which can impact whether an individual can digest wheat. Although those individuals diagnosed with celiac disease should not consume khapli.
Khapli wheat has lower concentrations of gluten than modern high-gluten, elastic, and industrially grown wheats. Modern wheat is typically bred for strong gluten networks, which support superior bread height and texture. In comparison, khapli's gluten structure is much less robust and might feel lighter for people without clinical gluten intolerance.
Khapli is also naturally higher in both dietary fibre and protein. Fibre plays an important role in maintaining a healthy digestive system and can slow glucose absorption and provide a sense of fullness. Three chapatis made with Aashirvaad Namma Chakki 100% Khapli Atta provide approximately 34% of your daily fibre needs and about 23% of your daily protein needs. Together, fibre and protein provide stable energy levels and help with digestion.
The “Goodness of 4” means protein, fibre, iron and Vitamin B1 characterise khapli. Iron and Vitamin B1 (thiamine) assist in energy metabolism. Additionally, khapli has low sugar, low fat, and low saturated fat content, and is free of trans-fats, making it a nutrient-dense option to replace refined wheat-based products.
Aashirvaad Namma Chakki 100% Khapli Atta retains whole grain khapli flour, and its nutrients and fibres that would normally be lost when the flour is refined, enabling khapli flour’s use as a low glycaemic index option when consumed as part of a balanced diet.
There is an increasing value placed on traditional food systems and minimally altered whole grains, leading to renewed consumption of khapli. This differs significantly from modern wheat, as the considerable amount of hybridisation has affected both the yield and cooking characteristics of the crop, resulting in a wheat that is much different from its original genetic make-up. Also, the natural colour of khapli, its nutty flavour, and its dense consistency make it very different to taste and cook with, compared to modern wheat products.
Khapli wheat is not a substitute for gluten-free foods; its unique structure contains enough gluten to be safe for some individuals while being tolerable for others. Many people who are gluten intolerant find that using this ancient grain in their regular diet helps them maintain good health and allows them to tolerate it. Aashirvaad Namma Chakki 100% Khapli Atta allows you to use this ancient grain in your diet every day as well as gain additional health benefits from its nutritional properties.
If you are gluten intolerant or have celiac disease, never eat khapli without getting permission from your doctor.
