Gluten Free Naan Bread – quick no rise

Last night I was craving Indian food.  I usually buy tandoori bread, but it was late, and it’s so stinkin’ expensive. I didn’t feel like paying 75 cents per piece of bread, so instead I created this gluten free naan bread. I love it with Indian food, and it also tastes great with this dairy free cheese sauce.

Flour for Gluten Free Naan Bread

I didn’t have almond flour on hand, and I didn’t want the taste of coconut, so I made these with a gluten free all purpose flour blend. Depending on your diet, you’ll have to look for a gluten free flour you like, but I used King Arthur flour. Most are made with rice, which is still a grain and not very nutritious, but I like the lack of heavy flavor of the rice flour blends for certain things. I try to not rely on it all the time! I recently found out white rice has less arsenic than brown rice (even organic!) so I don’t feel so bad about indulging in it anymore.

Activate the Yeast

I also rarely use sugar, but since this bread doesn’t allow for any rise time sugar helps activate the yeast. Gluten free naan bread won’t be as airy and fluffy as traditional naan bread, but it’s still very soft, holds together well, and has some depth to it.

Gluten Free Dairy Free Naan Bread Uses

This bread is the perfect vehicle for any Indian inspired dish, but don’t stop there. I like to use gluten free naan bread as the crust for personal pizzas, and they’re also good as a wrap for sandwiches (especially with hummus!). You can use it instead of the biscuit crust in this breakfast pizza with hollandaise sauce.

Gluten Free Naan Bread – quick no rise

Ingredients

• 1 packet instant yeast (2 1/4 tsp)
• 1 cup warm water (120 degrees) *(see note)
• 2 Tbsp raw cane sugar, finely ground - get it here
• 3 tablespoons coconut milk - get it here
• 1 tsp unrefined sea salt - get it here
• 2 1/2- 3 cups gluten free flour mix - get it here
• Refined coconut oil for frying - get it here

Instructions

1. Begin to heat a skillet over low heat. I prefer cast iron
2. Combine yeast, sugar, salt, milk and water and stir until dissolved and starting to bubble.
3. Add the flour and stir/work with hands until it's a kneadable consistency. Add more flour, a little at a time, as necessary to make the dough workable and not too sticky.
4. Pinch off a golf ball sized piece of dough. Roll this out on a floured surface with a floured rolling pin until the dough is about 6-8 inches in diameter. The smaller you make it the thicker it will be, but it will take longer to cook.
5. Add some refined coconut oil to the pan, about 1 tablespoons. I don't like using extra virgin coconut oil for this, as it imparts too much of a coconut flavor. Once the oil is hot, add the rolled dough to the pan.
6. I cooked mine about 1 minute on each side, but this will depend on the thickness.
7. Serve warm.
8. * After playing around with this some more, I find that adding 2 eggs helps bind the dough better. Decrease the water by 1/4 cup.

© 2024 Recipe from The Herbal Spoon