gluten free naan recipe

Gluten Free Naan Recipe

Gluten Free Naan
One of the hardest things about being gluten free is finding a good bread. You can find (corn) tortillas that work for some things, and some store bought breads are ok. But gluten free pitas? Forgetaboutit! So when my friend Rebekah from Deal Peddler made some Naan and it looked so tempting I had to give it a shot!

Now finding a recipe for Naan that I could adapt to be gluten free was a bit harder than usual, so I found one on Gluten Free on a Shoe String that I worked with. I did change a few things, and let me just say it was so good I was eating it plain.. nom.. fresh warm flat bread! You can use this to replace pitas or any other wrap bread!

Ingredients: 

  • 1 1/2 cups White Rice Flour
  • 1 cup Tapioca Starch
  • 1 1/4 teaspoons xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 4 1/2 teaspoons sugar
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup Greek yogurt, at room temperature
  • 3 tablespoons Olive Oil
  • 1 egg plus 1 egg white, at room temperature
  • 3/4 cup (6 ounces) warm water, about 105 degrees
  • butter for frying
  • extra white rice flour

Directions: 

  1. In a small bowl Pour in 3/4 cup warm water with your yeast. Let sit for 10 minutes to activate.
  2. In your mixer mix together your rice flour, tapioca starch, xanthum gum, salt, cream of tartar and sugar. Mix on slow until combined.
  3. Add in yogurt, oil, eggs and mix until combined. Add in your yeast and water mixture and mix on medium for 3 minutes until well combined.
  4. Add in white rice flour a tablespoon at a time until it starts to ball up a little. Do this about 4-5 times.
  5. In a medium bowl toss in a couple table spoons of white rice flour. Scrap your dough into the bowl and flip until it begins to form a ball and is well coated with flour. Set in a warm place to rise for about 40 minutes. It will double in size.
  6. On a piece of parchment paper put white rice flour and flip your dough ball on top. Break it into 8 equal smaller balls. Set aside the extra, and place the one you’re working with back on the parchment paper. Sprinkle more rice flour on top and take a smaller piece of parchment paper and flatten the ball into a round or oblong disk using a rolling pin. Your final piece should be about 1/4 inch thick or less.
  7. Heat up a cast iron skillet. Add in 1 tablespoon of butter and let it melt completely. Place your bread disc in and let it cook until large bubbles appear on the top – count to 30 and then flip. Cook on the other side 1-2 minutes.  Remove to a plate lined with paper towel to catch the extra butter. You will need 1 tbsp of butter for every 2 pieces of Naan you make.
  8. Repeat with remaining 7 dough balls. Enjoy warm or cold later.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Gluten Free Naan Recipe

Gluten Free Naan Recipe

Ingredients

  • 1 1/2 cups White Rice Flour
  • 1 cup Tapioca Starch
  • 1 1/4 teaspoons xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 4 1/2 teaspoons sugar
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup Greek yogurt, at room temperature
  • 3 tablespoons Olive Oil
  • 1 egg plus 1 egg white, at room temperature
  • 3/4 cup (6 ounces) warm water, about 105 degrees
  • butter for frying
  • extra white rice flour

Instructions

  1. In a small bowl Pour in 3/4 cup warm water with your yeast. Let sit for 10 minutes to activate.
  2. In your mixer mix together your rice flour, tapioca starch, xanthum gum, salt, cream of tartar and sugar. Mix on slow until combined.
  3. Add in yogurt, oil, eggs and mix until combined. Add in your yeast and water mixture and mix on medium for 3 minutes until well combined.
  4. Add in white rice flour a tablespoon at a time until it starts to ball up a little. Do this about 4-5 times.
  5. In a medium bowl toss in a couple table spoons of white rice flour. Scrap your dough into the bowl and flip until it begins to form a ball and is well coated with flour. Set in a warm place to rise for about 40 minutes. It will double in size.
  6. On a piece of parchment paper put white rice flour and flip your dough ball on top. Break it into 8 equal smaller balls. Set aside the extra, and place the one you're working with back on the parchment paper. Sprinkle more rice flour on top and take a smaller piece of parchment paper and flatten the ball into a round or oblong disk using a rolling pin. Your final piece should be about 1/4 inch thick or less.
  7. Heat up a cast iron skillet. Add in 1 tablespoon of butter and let it melt completely. Place your bread disc in and let it cook until large bubbles appear on the top - count to 30 and then flip. Cook on the other side 1-2 minutes. Remove to a plate lined with paper towel to catch the extra butter. You will need 1 tbsp of butter for every 2 pieces of Naan you make.
  8. Repeat with remaining 7 dough balls. Enjoy warm or cold later.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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