Naan Bread Recipe – Gluten & Dairy Free

Here’s Naomi’s recipe for a versatile, flat, Naan bread.

Naan Bread - Gluten & Milk Free
Adapted by making it dairy-free too.
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  1. 1/2 C hot water (110 degrees F)
  2. 1 Tbsp honey
  3. 2 tsps instant yeast
  4. 6 Tbsp buttermilk substitute
  5. 3/4 C brown rice flour
  6. 6 Tbsp potato starch
  7. 2 tsp xanthan gum
  8. 1/4 tsp baking powder
  9. 2 eggs
  10. 3/4 C white rice flour
  11. 6 Tbsp cornstarch
  12. 1 1/2 tsp salt
  13. 1/4 C olive oil
  1. Add warm water to a medium-sized bowl; add honey; stir to dissolve; add yeast; stir and set aside for about 5 minutes until it blooms. If it doesn't bloom, start over with fresh yeast.
  2. In a large bowl, add remaining dry ingredients and mix thoroughly.
  3. Beat eggs, then add buttermilk substitute and beaten eggs to yeast mixture and combine well.
  4. Add wet ingredients to dry ingredients, stir. Soft dough will form looking like the consistency of creamy mashed potatoes.
  5. Allow dough to rest for 20 minutes.
  6. Scatter 2 tbsp potato starch on a clean, flat surface; place 1/3 C of dough there.
  7. Knead with dusted hands and shape into a circular disk.
  8. Cook on the griddle for about 2 1/2 minutes.
  9. You will flip it about 4 times.
  10. Repeat with remaining dough adding additional potato starch as needed.
  11. Serve Warm.
  12. You may store covered, un-cooked dough in the refrigerator for up to 3 days.
Adapted from - soft gluten free naan bread

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