Yes, it is possible to make roti using shreepanchratan gluten-free flour. Many gluten-free flours are available on the market, such      as rice flour, chickpea flour (besan), almond flour, sorghum flour, or a gluten-free all-purpose flour blend. Here’s a basic recipe          for making shreepanchratan gluten-free roti http://shreepanchratan.com/:

     Ingredients:

• 1 cup gluten-free flour (such as rice flour or a gluten-free all-purpose flour blend)
• 1/2 cup water (adjust as needed)
• Salt to taste
• Ghee or oil for cooking

      Instructions:

1. In a mixing bowl, combine the gluten-free flour and salt.
2. Gradually add water to the flour while kneading the dough. The amount of water needed may vary depending on the type of gluten-free flour you are using. Add water a little at a time until you achieve a soft and pliable dough.
3. Once the dough is well combined, cover it and let it rest for about 15-20 minutes.
4. Divide the dough into small, golf ball-sized portions.
5. Roll each portion into a ball and then flatten it slightly.
6. Dust the working surface with gluten-free flour and roll out each ball into a thin, round roti using a rolling pin.
7. Heat a griddle or a flat pan over medium heat. Place the rolled roti on the hot surface.
8. Cook for about 1-2 minutes on one side or until you see bubbles forming.
9. Flip the roti and cook for another 1-2 minutes on the other side. You can press down gently with a spatula to ensure even cooking.
10. Brush the cooked roti with ghee or oil, and repeat the process for the remaining dough balls.

Enjoy your gluten-free roti with your favorite curries or as a side dish! Keep in mind that gluten-free flours may behave differently than traditional wheat flour, so you may need to adjust the water content and cooking times based on the specific flour you are using.