• Front of the HridiKa's Gluten Free Herbed Aglio Lavash 150 g pack, a light blue stand-up pouch with a teal label, on a plain white studio background
  • A grazing platter of HridiKa's gluten free herbed aglio lavash crackers with olives, aged cheese, tomatoes, cucumber and chive sour cream, the pack standing behind
  • HridiKa's gluten free herbed aglio lavash crackers fanned on an olive wood board with aged cheese, a soft white cheese and a bowl of chive sour cream
  • A hand dipping a HridiKa's gluten free herbed aglio lavash cracker into a bowl of hummus dressed with olive oil and paprika
  • Back of the HridiKa's Gluten Free Herbed Aglio Lavash pack showing ingredients, nutritional facts, allergen and storage information
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Hridika's

Lavash (Gluten Free)

Lavash (Gluten Free)

₹300.00
Shipping calculated at checkout.
Gluten-freeEgg-freeSoy-freeNo additivesMillet-basedGhee-made
Clean

Whole-ingredient gluten-free lavash with ghee and no additives.

Reviewed by PurePicked

Herbed Aglio Lavash is a gluten-free flatbread cracker built on a jowar, rice and brown-rice flour blend, seasoned with garlic, oregano and chilli flakes. Made in small batches in a dedicated gluten-free facility, it stays crisp and shatters cleanly for snacking. Psyllium husk gives it structure without gluten, while ghee and rice bran oil carry a savoury, herby richness. Egg-free, soy-free and refined-sugar-free, it works as a cheeseboard cracker, a dip vehicle or a topping base.

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₹300.00

Why We Like It

  • It earns the word gluten-free — a dedicated GF facility, a millet-and-rice base, ghee instead of palm fat.
  • Psyllium husk does the binding, rather than xanthan or guar gum.
  • Real garlic and oregano rather than a flavour premix, and no emulsifiers or raising agents.
Ingredients

Jowar, Rice & Brown Rice Flour Blend

Base flour

Gluten-free flour blend.

Psyllium Husk

Binder

Gives structure without gluten.

Ghee & Rice Bran Oil

Fat

Carries savoury richness.

Garlic, Oregano, Chilli Flakes

Seasoning

Herbed Aglio flavour.

Hridika's Gluten Free Lavash versus other lavash crackers
What to comparePurepickedRegular lavash / crackers
Base flourMillet + rice gluten-free blendUsually refined wheat (maida)
BinderPsyllium huskGluten / added gums
FatGhee + rice bran oilPalm oil or vanaspati common
AdditivesNoneEmulsifiers, raising agents, preservatives common
GlutenMade in gluten-free facilityContains gluten

Is It For You?

Good for

Celiac / gluten-intolerant

Egg-free diets

Soy-free diets

Vegetarians

Avoid if

Anyone with a dairy allergy or avoiding dairy — it is made with ghee

Buyers expecting wheat lavash's chew; a gluten-free millet base gives a shorter, crisper snap

Anyone avoiding garlic or chilli — both are in the seasoning

How to use
01

Serve with dips, hummus or chutney

02

Build a cheeseboard or mezze plate

03

Top with cheese, spreads or salad

04

Eat plain with tea or coffee

What to look for in Lavash?
01

Read what it is actually made of. Besan or millet should lead. Maida near the top means refined wheat flour in a different shape.

02

Check which oil it was fried in. Palm oil and unnamed 'edible vegetable oil' blends are the default in packaged namkeen.

03

TBHQ (INS 319) is the usual antioxidant in fried snacks. A pack without it has a shorter shelf life, which is the honest trade.

04

MSG shows up as 'flavour enhancer (INS 621)'. A properly spiced snack does not need it.

05

Gluten-free crackers rely on binders. Psyllium husk does the job without additives; xanthan and guar gum are the usual alternatives.