Gluten Free Naan

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 27
Rating: 3.78
You:
Rate this recipe!
Submitted By customer Rebekah Sandell
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 27
Rating: 3.78
You:
Rate this recipe!
Submitted By customer Rebekah Sandell
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. * For best results, it is best to measure rice flour by weight. If this is not possible for you, use about 1 ¾ cups.

    Preheat the oven to the highest setting below broil (yep it’s hot). Put a heavy baking tray into the oven to pre-heat. You want this pan HOT.

    Combine the sugar, milk and yeast in the bottom of a blender and let sit for 5 minutes.  Add the oil, yoghurt, and egg to the yeast mixture in the blender and blend until smooth.

    Place the rice flour, tapioca flour, xanthan gum, salt and baking powder in the bowl of your food processor. Pulse until blended together. Turn the food processor on to the low setting and in a steady, slow stream pour in the wet ingredients. Turn the speed up once all the wet ingredients have been added and blend until smooth.

    Dust a pastry board or your counter with some rice flour. Pull the dough out of the food processor and split the dough into 6 roughly equal gobs. Remember to use the rice flour liberally to keep the gobs from sticking to you, the board, etc.

    Roll the gobs into tear shaped naan pieces, about ¼-inch thick. Remove the tray from the oven and put the naan onto it. Bake for 3 - 4 minutes, or until the naan puffs up and turns light brown.

    Place the tray with the naan on it under the broiler for 30 seconds to 1 minute for extra browning. Consume with your favorite curry and plenty of rita.

    NOTES: Do not skimp on the quality of the yoghurt- it does make a difference.  Recommend eating the naan within 48 hours of baking them.
Products Used in this Recipe
Recipe Comments

5 thoughts on “Gluten Free Naan

  1. Sachiko

    I use a little more than 10 oz of rice flour and 1/2 cup of tapioca flour. It was sticky but managed to put it on the baking paper with rice flour and little bit of avocado oil. Used plain greek yogurt. It was delicious. Actually this was one of the best gluten free bread. Thank you for the recipe.

    Reply
    1. recipe specialist

      Hi Jeff,
      We have not tried this recipe using this substitution. Using our Gluten Free All Purpose Flour may change the taste and texture of the naan. You can definitely try this substitution though you may have to adjust the liquid portion a bit.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *