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Gluten Free Naan Bread Recipe

Published: December 7, 2016 | By: Kristina Stosek
Prep Time Prep Time 30 Minutes
Difficulty Difficulty Intermediate
Cook Time Cook Time 30 + 2 hr rising Minutes
Gluten Free Naan Bread Recipe
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Average Rating: 4.5 | Rated By: 8 users

Naan bread is an Indian-style flatbread that is soft and served with Indian curry dishes and dips. This amazing gluten free naan bread version is fairly easy to make as long as you allow time for the dough to rise.

I especially love to incorporate naan bread with hearty soups or stews; the bread is exceptional for soaking up sauces. Another option for leftover naan bread is a base for pizza. My favourite toppings are fresh tomatoes, basil with a drizzle of olive oil and topped with buffalo mozzarella slices. Bake at 400 F for 10 minutes or until the cheese is bubbling. Naan bread keeps well when refrigerated and stored in an airtight container.

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Ingredients

  • ½ cup warm water
  • 1 Tbsp. pure maple syrup or honey
  • 2 tsp. instant yeast
  • 1 ½ cups white or brown rice flour
  • 6 Tbsp. GF tapioca flour/starch
  • 6 Tbsp. GF potato starch plus some for dusting
  • 2 tsp. xanthan gum
  • 1 tsp. fine Celtic sea salt
  • ½ tsp. baking powder (preferably aluminum-free)
  • 2 Tbsp. extra virgin olive oil
  • 2 large eggs room temperature, whisked or egg replacement
  • 2 Tbsp. melted butter for brushing cooked naan

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    Instructions

  • Combine warm water, maple syrup and yeast. Set aside for 15 minutes, the yeast should be frothy
  • In a large bowl combine dry ingredients. Add olive oil, eggs and yeast mixture. Mix until the dough comes together. Rest for 15 minutes
  • Lightly oil a large bowl. Transfer the dough into prepared bowl and cover with damp towel. Rest the dough in a warm place for 2 – 3 hours or until it has doubled in size
  • Dust a work surface with potato starch and transfer the dough on top. Sprinkle with potato starch and shape the dough into 6 equal balls
  • Heat a large cast iron or a non-stick pan over medium-high heat. Using a rolling pin roll each dough into about 1/8-inch thickness. Place the dough in the dry skillet and cook until the bottom is golden and blackened in few spots, about 3 – 4 minutes. Flip the naan over and cook about 1 more minute. Remove on a warm plate and brush with melted butter. Cover with a tea towel until ready to serve.
  • Tip: After you cook the first naan you may have to lower the heat slightly
  • Note: to reheat cooked naan bread, wrap in the bread in foil and heat in a 350 F oven until warm

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