Gluten-Free Naan
This easy gluten-free naan recipe has the chewy texture and slightly charred bits that make naan so irresistible, but without the wheat!
Ingredients
- ½ cup warm plant based milk almond, soy, etc., 120ml
- ½ cup thick vegan Greek yogurt or coconut cream from canned coconut milk, 120g
- 2 tablespoons whole psyllium husk 12g
- ½ cup brown rice flour 65g
- ½ cup white rice flour 80g
- ½ cup potato starch 85g
- ½ teaspoon xanthan gum 2g
- 2 teaspoons brown sugar or coconut sugar 8g
- 1 teaspoon baking powder 4g
- 1 teaspoon instant yeast 3g
- 1 ½ teaspoons garlic powder 5g
- ½ teaspoon sea salt 3g
- ¼ teaspoon ground black pepper 0.5g
- 1 ½ tablespoons olive oil or coconut oil for dough rising, and for brushing before serving, 22ml
- Optional toppings: vegan parmesan cheese, extra garlic, parsley, or cilantro
Instructions
- In a small bowl mix plant based milk, vegan yogurt and psyllium husk. Let it sit for 5 minutes to allow the mixture to thicken.
- In a large bowl, whisk together the flours and potato starch with xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt and pepper.
- Create a well in the center of the dry ingredients. Slowly add the psyllium husk mixture. Mix with a spatula until the dough starts to come together.
- Knead the dough for 3 minutes. Psyllium husk will make the dough soft and reduce stickiness, but it may still feel slightly sticky. I don't recommend dusting the surface with flour because it may make the dough too dry.
- Lightly grease the dough ball with oil (about 1 teaspoon) and place it back in the bowl. Cover with plastic wrap and let it rest for 30 minutes in a warm place. The dough should slightly rise but won’t double as much as regular dough.
- Divide the dough into 8 equal portions. Roll each piece into a ball, then press it down on a lightly floured surface and roll into an oval about 6-8 inches long.
- Heat a cast-iron or nonstick skillet over medium-high heat and place the naan in.
- Cook for 30 seconds to 1 minute, or until bubbles form and dark spots appear.
- Flip and cook the other side for another 30 seconds to 1 minute.
- Remove the naan from the skillet and cool it wrapped in a clean kitchen towel. This will ensure the naan stays soft. Repeat with remaining dough.
- Brush with oil before serving and garnish with vegan parmesan, garlic, parsley, or cilantro as desired.
- Serve warm for the best texture.
Notes
- Room temperature: Let the naan cool completely, then store it in a sealed freezer bag, wrap it in foil, or place it in an airtight container. It will keep for 2 to 3 days this way, although it really is best enjoyed right away if possible!
- Freezer: Freeze gluten-free naan in a freezer bag or airtight container for up to 3 months. You can reheat it directly from frozen.
- To reheat: Warm naan in the microwave, in a nonstick or cast iron skillet on the stovetop, or in a 350ºF oven until heated through.
Nutrition
Calories: 165kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg