Introduction

It is common to come across food labels promoting the benefits of gluten-free options and read about celebrities following a gluten-free lifestyle. This trend has encouraged many people to adopt a gluten-free diet for a healthier lifestyle, and sometimes to gain or lose weight.

This article explores how modern farming evolved in the last few decades, leading to increased consumption of gluten-based food, and how we are now returning to traditional grains and promoting gluten-free food products.

How Gluten Became a Staple in Indian Cuisine

As part of Sonkan’s awareness drive, we ran advertorial programs on radio channels. After our first program, we received a call from an eighty-year-old lady, extremely conscious about her health, inquiring about our products. She fondly recalled her childhood, eating nachnichi bhakri (Ragi Roti) while wheat was reserved for festive foods like poori or pooran poli.

This conversation led us to explore when and why India abandoned traditional grains and made wheat a staple.

The Rise of Wheat Farming in India

Wheat has been present in India since the Harappan times, though the variety was different from today’s. Farmers historically grew millets alongside rice, forming the staple diet across India.

The Green Revolution and Wheat

The Green Revolution in the 1960s introduced wheat varieties with higher yields than millets. This made wheat farming profitable, and farmers gradually switched to producing wheat.

Gluten, the protein in wheat, acts as a glue, holding food together and maintaining shape. It allows bakery products and many Indian fried foods—like samosa, kachori, and poori—to have their distinctive texture.

Convenience of Wheat in Modern Diets

With urban lifestyles, wheat rotis became the preferred choice in lunchboxes due to their convenience. Millet rotis are now often reserved for holidays or special occasions.

Maida, or all-purpose wheat flour, has removed dietary fibers, making dough more flexible. Gluten forms about 75–85% of bread wheat and is also found in barley, rye, and some oats.

Benefits of a Gluten-Free Diet

A gluten-free diet is essential for individuals with celiac disease, a condition where gluten damages the small intestine. Symptoms include:

• Gas, bloating, abdominal pain

• Chronic diarrhea or constipation

• Weight loss and fatigue

• Joint pain and muscle cramps

• Tooth enamel damage

A gluten-free diet excludes wheat, barley, and rye, helping celiac patients alleviate these symptoms.

Why Gluten is Considered a Villain

Studies show gluten can trigger inflammatory, immunological, and autoimmune disorders in sensitive individuals. Although celiac disease affects only ~1% of the population, many remain undiagnosed, experiencing symptoms like:

• Frequent diarrhea or constipation

• Abdominal pain and bloating

• Excessive gas

• Low iron and anemia

• Joint pain and stiffness

• Skin rashes and menstrual irregularities

Those who are gluten-sensitive may unknowingly rely on short-term remedies instead of addressing the root cause.

Gluten-Free Lifestyle in India

Urban areas now offer many gluten-free options, making it easier to avoid wheat. Awareness is growing, especially in northern India, where wheat is a staple, though celiac cases are also rising in southern states.

Common Gluten-Containing Foods to Avoid

• Breads, cakes, cookies, and pastries

• Pasta

• Cereals and granola

• Beer

• Croutons and breaded foods

• Sauces, gravies, and soy/teriyaki sauce

• Processed meats

• Salad dressings, soups, and bouillon cubes

• Snack foods like crackers, pretzels, and popcorn

Conclusion: Gluten-Free is Here to Stay

While a gluten-free diet is vital for celiac patients, it has also become a health-conscious trend. Today, delicious gluten-free options—such as instant mixes, pancake mixes, chilla mixes, porridge mixes, and thalipeeth bhajani—make it easy to enjoy a healthy diet without sacrificing taste.

Embrace Sonkan foods and let your taste buds and body thank you!