FIELD OF INVENTION
The present invention relates to food processing field, specifically relate to a kind of multi grain flour which is gluten free in nature and preparation method thereof. The present invention relates to a kind of flour, be specifically related to a kind of gluten free coarse cereals flour.
BACKGROUND
Gluten is a family of proteins found in grains, including wheat, rye, spelt, and barley. Of the gluten-containing grains, wheat is by far the most common. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the adverse health effects of gluten. When flour mixes with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic and gives bread the ability to rise during baking. It also provides a chewy, satisfying texture. Interestingly, the name gluten derives from this glue-like property of wet dough.
Most people can tolerate gluten with no adverse effects. However, it can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy, and some other diseases. Celiac disease, also spelled as coeliac disease, is the most severe form of gluten intolerance. It affects about 1% of the population. It is an autoimmune disorder in which the body treats gluten as a foreign invader. The immune system attacks the gluten, as well as the lining of the gut. This damages the gut wall and may cause nutrient deficiencies, anemia, severe digestive issues, and an increased risk of many diseases. Many people do not test positive for celiac disease but still react negatively to gluten. This condition is called non-celiac gluten sensitivity. Researchers do not currently know how many people have this condition, but some estimate it to be in the range of 0.5 to 13%. For an estimated 0.2-1% of the population, a wheat allergy may be causing digestive issues after consuming gluten. The most common sources of gluten in the diet are: wheat, spelt, rye, barley, bread, pasta, cereals, beer, cakes, cookies, and pastries. Gluten-free whole grains are quinoa, brown rice, wild rice, buckwheat, sorghum, tapioca, millet, amaranth, teff, arrowroot, oats etc. Other conditions that may require the reduction or elimination of gluten in the diet include:

Non-celiac gluten sensitivity also referred to as gluten sensitive enteropathy (GSE) or gluten intolerance- An intolerance to gluten with similar symptoms as seen with celiac disease, but without the accompanying elevated levels of antibodies and intestinal damage. There is not a diagnostic test for GSE but is determined by persistent symptoms and a negative diagnostic celiac test.
Wheat allergy- An allergy to one or more of the proteins, (albumin, gluten, gliadin, globulin) found in wheat, diagnosed with positive immunoglobulin E blood tests and a food challenge. Compare this with celiac disease, which is a single intolerance to gluten. Symptoms range from mild to severe and may include swelling or itching of the mouth or throat, hives, itchy eyes, shortness of breath, nausea, diarrhea, cramps, and anaphylaxis. People who test negative for this condition may still have gluten sensitivity. This condition is most often seen in children, which most outgrow by adulthood.
Dermatitis herpetiformis (DH)- A skin rash that results from eating gluten. It is an autoimmune response that exhibits itself as a persistent red itchy skin rash that may produce blisters and bumps. Although people with celiac disease may have DH, the reverse is not always true.
Traditional flour is the powder worn into by wheat, and mainly as the raw material of staple food with other snack, it is mainly for human body provides heat and other a small amount of nutritional labeling. Along with the lifting of living standard, there is the food of unique taste and nutritious food, be more and more subject to liking of people. Traditional flour, nutritional labeling is unalterable, and taste is single, is difficult to meet the more and more harsh requirement of consumer.
SUMMARY
This summary is provided to introduce a selection of concepts in a simplified format that is further described in the detailed description of the invention. This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.

The present invention relates to multi grain flour, and more particularly to a gluten-free flour and a manufacturing method thereof, wherein the gluten-free flour, which contains Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram, Brown rice, Tapioca, Maize, Pearl millet, is adapted to replace the traditional flour to produce a gluten-free nutritional and healthy flour. In one aspect of the invention, a high content of whole grain flour is used as a healthier substitute for a portion of the refined wheat flour. In another aspect of the invention, at least seven different whole grains, namely Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram, Brown rice, Tapioca, Maize, Pearl millet are used to make the Multi grain Gluten free flour. The addition of a small amount of Psyllium husk (Ishabgoal) also contributes to a fibrous property. Another aspect of the invention involves adding maize, which allows the flour to expand during cooking and contributes to its texture. These as well as additional features and advantages of the present invention will become apparent in the following written description.
To further clarify the advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that these figures depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figures.
OBJECTS OF THE INVENTION
The present invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available techniques and processes.
Accordingly, the present invention has been developed to provide multi-grain gluten free flour for person suffering from celiac disease, Wheat allergy, Dermatitis herpetiformis (DH). A gluten-free diet is the primary medical treatment for celiac disease.
Therefore, the current invention successfully overcoming all of the above-discussed shortcomings present in the art.

It is an object of the invention to provide a Multi grain Gluten free flour comprising of one or more grains selected from a group comprising Sorghum (Jovvar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet, or combination thereof.
It is an object of the invention to provide an advantageously, natural and chemical preservative free multi grain flour for 90 days.
It is further an object of the present invention is to provide a multi-grain gluten free flour for person suffering from celiac disease, Wheat allergy, Dermatitis herpetiformis (DH).
It is further an object of the present invention is to provide 1. method for making Multi grain Gluten free flour as claimed in claim 1, wherein said method comprising the steps of: a. cleaning the Sorghum (Jovvar ), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet by washing with water or hand-picking, b. drying the Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet in direct sunlight, c. Separately milling the coarse fraction to form a milled coarse fraction, and combining the fine fraction and the milled coarse fraction to form the whole grain wheat flour, d. Combining the milled coarse fraction in by weight proportion of about 20% to about 30% whole Sorghum (Jowar) Flour, about 1% to about 5% Psyllium husk (Ishabgoal), about 10% to about 20% Gram flour (Besan), about 15% to about 25% Brown rice flour, about 3% to about 7% Tapioca flour (Sabudana flour), about 5% to about. 15% Maize flour, about 15%to about 20% Pearl millet to form the Multi grain Gluten free flour.
How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.
To further clarify the advantages and features of the present invention, a more particular

description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that this figure depicts only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figure.
BRIEF DESCRIPTION OF FIGURES
These and other features, aspects, and advantages of the present invention will become better understood when the following detailed description is read with reference to the accompanying figures in which like characters represent like parts throughout the figures, wherein:
Figure I, illustrates a view of flowchart indicating the processing steps for the present invention.
Further, skilled artisans will appreciate that elements in the figures are illustrated for simplicity and may not have been necessarily been drawn to scale. For example, the flowcharts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present invention. Furthermore, in terms of the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the figures with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.
DETAILED DESCRIPTION:
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one

skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to "an aspect", "another aspect" or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase "in an embodiment", "in another embodiment" and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional systems or additional elements or additional structures or additional components.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
The terms "a" and "an" herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The terms "having", "comprising", "including", and variations thereof signify the presence of a component.

The term "multi grain flour" is a fine or coarse powder made from the grinding of Sorghum (Jovvar ), Psyllium husk (Ishabgoal), Gram, Brown rice, Tapioca (Sabudana), Maize, Pearl millet used for human consumption. The parts of the grain used in flour the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fibre part there are three general types of flour.
The term "multi-grain flour" is a mix of two or more grains; its nutritional value is more than that of single grain flour like wheat. The multigrain atta includes Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram, Brown rice, Tapioca (Sabudana), Maize, Pearl millet. Each of these grains has its own nutritional value. Consuming this can be great for our body.
The term "gluten" is a family of proteins found in grains, including wheat, rye, spelt, and barley of the gluten-containing grains, wheat is by far the most common. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the adverse health effects of gluten. When flour mixes with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic and gives bread the ability to rise during baking. It also provides a chewy, satisfying texture. Interestingly, the name gluten derives from this glue-like property of wet dough.
The term "milling" is, literally, just it is a process in which gradual reduction of the wheat kernels through a process of grinding and sifting.
The term "washing" is, literally, cleaning the grain with water spray or soaking or hand-picking to remove the soil residues, dust, sand and storage pesticides.
The term "dry" is, literally, means the optimal moisture content of grain to make flour.
Now the present invention will be described below in detail with reference to the following embodiment.
Generally speaking, the present invention provides a kind of multi grain flour which is

Gluten free in nature.
In an embodiment of the invention, the Multi grain Gluten free flour comprising of one or more grains selected from a group comprising Sorghum (Jovvar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet, or combination thereof and preparation method.
In yet another embodiment of the invention, its stuffing materials include the following ingredient listed below: -

Sr.
No. Ingredients Amount/quantity (for lOOg)
1. Sorghum (Jovvar) Flour 26g
2. Psyllium husk (Ishabgoal) 3g
3. Gram flour (Besan) 18g
4. Brown rice flour 20g
5. Tapioca flour (Sabudana flour) 5g
6. Maize flour I0g
7. Pearl millet I8g
Table-1
In this embodiment, all these ingredients are mixing properly to obtain multi-grain gluten free flour.
In further embodiment of the invention, the method of obtaining multi-grain gluten free flour includes the following steps: -
a. cleaning the Sorghum (Jowar'), Psyllium husk (Ishabgoal), Gram flour
(Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl
millet by washing with water or hand-picking
b. drying the Sorghum (Jowar ), Psyllium husk (Ishabgoal), Gram flour
(Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl
millet in direct sunlight

c. Separately milling the coarse fraction to form a milled coarse fraction, and
combining the fine fraction and the milled coarse fraction to form the whole
grain wheat flour.
d. Combining the milled coarse fraction in by weight proportion of about 20%
to about 30% whole Sorghum (Jowar) Flour, about 1% to about 5% Psyllium
husk (Ishabgoal), about 10% to about 20% Gram flour (Besan), about 15% to
about 25% Brown rice flour, about 3% to about 7% Tapioca flour (Sabudana
flour), about 5% to about 15% Maize flour, about 15% to about 20% Pearl
millet to form the Multi grain Gluten free flour.

Sr.
No. Ingredients Amount/quantity
1. Sorghum (Jowar) Flour 20-30%
2. Psyllium husk (Ishabgoal) 1 -5%
Gram flour (Besan) 10-20%
4. Brown rice flour 15-25%
5. Tapioca flour (Sabudana flour) 3-7%
6. Maize flour 5-15%
7. Pearl millet 15-20%
Example 1
Gluten free grains Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, and Pearl millet are taken in amount of about 20% to about 30% whole Sorghum (Jowar) Flour; about 1% to about 5% Psyllium husk (Ishabgoal); about 10% to about 20% Gram flour (Besan); about 15% to about 25% Brown rice flour; about 3% to about 7% Tapioca flour (Sabudana flour); about 5% to about 15% Maize flour; about 15% to about 20% Pearl millet. All ingredients the Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet are cleaned by washing with water or hand-picking. Then drying the Sorghum (Jowar ), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet in direct sunlight. Again, separately milling the coarse fraction to form a milled coarse fraction and

combining the fine fraction and the milled coarse fraction to form the whole grain wheat flour. Finally, combining the milled coarse fraction in by weight proportion of about 20% to about 30% whole Sorghum (Jowar) Flour, about 1% to about 5% Psyllium husk (Ishabgoal), about 10% to about 20% Gram flour (Besan), about 15% to about 25% Brown rice flour, about 3% to about 7% Tapioca flour (Sabudana flour), about 5% to about 15% Maize flour, about 15%to about 20% Pearl millet to form the Multi grain Gluten free flour.
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art 'will appreciate that there are numerous variations and permutations of the above described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.
Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.
The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the spirit or scope of the present invention.

Cleaning the Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet by washing with water or hand-picking
i Drying all the ingredients in direct sunlight
I Separately milling the coarse fraction to form a milled coarse fraction and combining the fine fraction and the milled coarse fraction to form the whole grain wheat flour.
Combining the milled coarse fraction in by weight proportion of about 20% to about 30% whole Sorghum (Jowar) Flour, about 1% to about 5% Psyllium husk (Ishabgoal), about 10% to about 20% Gram flour (Besan), about 15% to about 25% Brown rice flour, about 3% to about 7% Tapioca flour (Sabudana flour), about 5% to about 15% Maize flour, about 15%tp about 20% Pearl millet to form the Multi grain Gluten free flour.

CLAIMS-
WE CLAIM:
1. The Multi grain Gluten free flour comprising of one or more grains selected from a group comprising Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet, or combination thereof.
2. The Multi grain Gluten free flour as claimed in claim 1, wherein, it is characterized in that the coarse cereals are dry and raw.
3. The Multi grain Gluten free flour as claimed in claim 1, wherein the flour comprising by weight:
about 20% to about 30% whole Sorghum (Jowar) Flour;
about 1% to about 5% Psyllium husk (Ishabgoal);
about 10% to about 20% Gram flour (Besan);
about 15% to about 25% Brown rice flour;
about 3% to about 7% Tapioca flour (Sabudana flour);
about 5% to about 15% Maize flour;
about 15% to about 20% Pearl millet;
4. The Multi grain Gluten free flour as claimed in claim 1, wherein the flour is gluten free in nature.
5. The Multi grain Gluten free flour as claimed in claim 1, wherein the flour has shelf life of 180 days without any preservatives.
6. A method for making Multi grain Gluten free flour as claimed in claim 1, wherein said method comprising the steps of:
a. cleaning the Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour

(Besan), Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet by washing with water or hand-picking
b. drying the Sorghum (Jowar), Psyllium husk (Ishabgoal), Gram flour (Besan),
Brown rice flour, Tapioca flour (Sabudana flour), Maize flour, Pearl millet in
direct sunlight
c. Separately milling the coarse fraction to form a milled coarse fraction and
combining the fine fraction and the milled coarse fraction to form the whole
grain wheat flour.
d. Combining the milled coarse fraction in by weight proportion of about 20%
to about 30% whole Sorghum (Jowar) Flour, about 1% to about 5% Psyllium
husk (Ishabgoal), about 10% to about 20% Gram flour (Besan), about 15% to
about 25% Brown rice flour, about 3% to about 7% Tapioca flour (Sabudana
flour), about 5% to about 15% Maize flour, about 15%to about 20% Pearl
millet to form the Multi grain Gluten free flour.