How many teaspoons of sugar in an almond flour roti?

Almond flour roti is a grain-free version of the everyday flatbread, made from finely ground blanched almonds instead of wheat atta. Almond flour has no gluten, so the dough does not stretch or hold together like wheat dough, and recipes often add psyllium husk, ground flaxseed or another binder. The South Asian foods chart does not give the recipe for the roti it lists.

The chart’s portion is 50g, heavier than the 40g wheat roti printed on the row above. Almond flour is mostly fat and protein, with little starch. The chart gives the almond roti a glycaemic index of 15, one of the lowest printed on any of Dr Unwin’s charts and the same value it gives bitter gourd.

With a teaspoon figure this small, rounding is a large share of the number. The chart prints to one decimal place, so a range of slightly smaller and slightly larger values would all appear the same. The glycaemic load on this page was back-calculated from that printed figure and carries the same imprecision.

Almonds appear on two other charts, the common foods chart and the African and Caribbean foods chart, in their side notes of foods in the very low glycaemic range, but neither prints a figure for them. Nuts are among the foods the sources page lists as left out for that reason.

The wheat roti page covers the other half of the chart’s pairing.