Gluten-free Naan!

December 3, 2009

I had made many attempts to take the gluten out of the delicious flat bread that I used to eat at Indian restaurants, but to no avail. You can imagine my triumph, then, when my husband tried this flat bread the other day and smiled, “it’s naan!” My main hurdle was trying to press the sticky gluten-free dough into flat rounds…very difficult. So, I have opted to press all of the the dough with liberally oiled hands into a jelly roll pan to make a large flat bread, and then cut it into square portions after it has baked. Just keep oiling your hands to keep the dough from sticking to them as you press it out. You’ll love it!

  • 1 package of rapid rise yeast
  • 2 C sorghum flour
  • 1 C tapioca flour
  • 3 tsp xanthan gum
  • 1 tsp salt
  • 2 T olive oil or melted butter
  • 2 T honey
  • 1 C of warm water
  • ½ C plain yogurt, warmed slightly in the microwave

Combine the ingredients in a large mixing bowl in the order listed, and mix them together for a few minutes with an electric mixer. The dough should be pretty sticky. Liberally oil your hands and form the dough into a ball. Press the dough, with well oiled hands or spatula, onto a greased jelly roll sheet. Place the baking sheet into the oven and set the heat to 400 degrees. Once the oven reaches 400 degrees, bake the bread for another 5 to 7 minutes or until it is golden on top. Cut the flat bread into serving size pieces with scissors or a pizza cutter.

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2 Responses to “Gluten-free Naan!”

  1. Lani said

    I will definitely be trying this recipe at some point!

  2. […] I am really not sure if this is technically a curry, korma, masala, or what. I just know it is very tasty! The lamb is very easy to prepare if you have a little time to let it slow-roast in the oven. And remember to make sure your curry powder is gluten-free, as some brands include wheat flour as a filler or thickener. If you are a real curry enthusiast, try grinding your own curry powder. And don’t forget the “gluten free naan!” […]

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