Gluten-Free Naan

Gluten-Free Naan

Recipe by cookiesthatfeelgood_ny6m5bCourse: Uncategorized
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Calorieskcal

Ingredients

  • Yeast Mixture:
  • 1 tablespoon honey

  • 1 ¼ cups warm water, 110°F

  • 1 tablespoon Active Dry Yeast

  • Flax Egg:
  • 1 tablespoon ground flax

  • 2 tablespoons very hot water

  • Other Ingredients:
  • ¼ cup plain lactose-free yogurt (we use White Mountain or Green Valley brand) (gum-free coconut milk can be used as a substitute here if needed)

  • 2 cups white rice flour

  • ½ cup oat or millet flour

  • ½ sweet white rice flour also known as mochiko flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder (OR ¼ teaspoon baking soda)

  • ¼-½ cup warm water

  • High heat oil or ghee (for the pan)

Directions

  • Make the yeast mixture: Dissolve honey or sugar with 1 1/4 cup warm water (~110 degrees). Sprinkle yeast into the water and let sit for 5 minutes while the yeast activates.
  • Make the flax egg: In a cup or small bowl add a tablespoon of ground flax seed and two tablespoons of boiling water. Stir to combine and let sit for 5 minutes.
  • In a large bowl, add flour, salt, and baking powder. Mix with spoon or whisk.
  • Add flax mixture, yeast mixture, and yogurt. Stir until dough comes together in a wet sticky dough.
  • If needed, add the ¼-½ cup warm water to the dough. The dough should be a thick batter (similar to a thick pancake batter).
  • Cover dough with a warm damp dish towel. Place in a warm location. Optimal temperature for rising is 80°F – 90°F (but room temp will work as well). Leave for 1 hour.
  • Heat a cast iron pan on medium heat (depends on your stove!). Add a small amount of high heat oil like ghee or avocado.
  • Scoop dough into the cast iron pan. Using an oiled spatula, spread so that the dough creates medium size ovals. Dough should be ~½ inch thick.
  • Cover pan with a lid and let cook for 1-3 minutes, until there is no longer any sticky raw dough. Then flip the naan and cook on the other side for 1-3 minutes.
  • Transfer the cooked naan to a plate and brush melted butter or ghee on top.
  • Repeat steps 7-9 as needed with the remaining dough.

Notes

  • Just an FYI if you are substituting coconut milk, Aroy-D brand doesn’t have any gums listed in the ingredients in the US, but it does contain an emulsifier which can exacerbate digestive symptoms. Check out this article for more details.


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