For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!
You can have this gluten free flat-bread ready in under an hour, and no one will ever guess that it's gluten free!
Serve it with my Vegan Chana Masala, Slow Cooker Lamb Shanks with Lemon & Dill, or Vegan Slow Cooker Curry Lentils & Rice!
Serve it with my Vegan Chana Masala, Slow Cooker Lamb Shanks with Lemon & Dill, or Vegan Slow Cooker Curry Lentils & Rice!
Gluten Free Naan Bread
Watch my How-To, Step-by-Step video for the recipe here!
Watch my How-To, Step-by-Step video for the recipe here!
Gluten Free Gigi Smart Prep Tips:
Before you begin...
1. Prepare a counter top or large cutting board by covering it with wax paper. This is where you will shape the dough.
2. Line a large baking pan with a separate sheet of wax paper. This is where you will place the uncooked bread rounds to rise. Also have a kitchen towel ready for covering them.
3. Have a skillet and some olive oil handy for frying the bread rounds prior to baking.
4. Line a large baking pan with foil for baking the bread. You will need a piece of foil 2 times the length of your pan. This is so you can fold it over the bread to trap the steam while it is baking.
Flour Blend for Naan Bread:
You will make 3 cups of one of my simple gluten free flour blends for naan bread. Our first step is to make this quick blend.
The recipe below calls for 2 1/4 cups. You will use an additional 1/4 cup for dusting your wax paper lined counter top and your hands when it is time to shape the dough.
Gluten Free Gigi Tip: Reserve the remaining 1/2 cup of flour blend as an alternative to bread crumbs on oven baked chicken. The flour can be seasoned just as bread crumbs would be and make a fantastic oven-fried chicken!
Ingredients for the flour blend:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Simply whisk these together in a bowl to combine. Set the finished blend aside for using for the bread. Now it's time to start making the bread!
(By the way, don't forget you can always click on the picture above and take a look at my detailed How-To video if this gets confusing. A lot of people are telling me how much seeing me make a recipe helps them get comfortable... and get it right the first time! Have some fun and give it a try!)
Ingredients for the Naan Bread:
1/2 cup warm water (105 degrees F)
2 teaspoons yeast
2 Tablespoons sugar
2 1/4 cups flour blend (see above)
1 teaspoon salt
1/8 teaspoon xanthan gum (or equal amount of guar gum)
1/8 teaspoon garlic powder
1 egg, lightly beaten (Vegan option: use 1 flax or chia egg)
1 1/2 Tablespoon rice milk
First, combine warm water, yeast, and sugar. Set aside for 5 minutes to proof the yeast.
{Proof ~ (1) To activate yeast by combining with warm liquid; (2) To allow dough to rise.}
In the meantime, combine 2 1/4 cups our flour blend with salt, xanthan gum, and garlic powder. Stir with a whisk to combine.
Add yeast mixture, milk, and egg to this dry ingredient mixture. Stir until the combination forms a dough. You are finished when the liquid is absorbed and the dough pulls away from the sides of the bowl (you can see the whole process in action in the video!).
The finished dough will look like this:
Before you begin...
1. Prepare a counter top or large cutting board by covering it with wax paper. This is where you will shape the dough.
2. Line a large baking pan with a separate sheet of wax paper. This is where you will place the uncooked bread rounds to rise. Also have a kitchen towel ready for covering them.
3. Have a skillet and some olive oil handy for frying the bread rounds prior to baking.
4. Line a large baking pan with foil for baking the bread. You will need a piece of foil 2 times the length of your pan. This is so you can fold it over the bread to trap the steam while it is baking.
Flour Blend for Naan Bread:
You will make 3 cups of one of my simple gluten free flour blends for naan bread. Our first step is to make this quick blend.
The recipe below calls for 2 1/4 cups. You will use an additional 1/4 cup for dusting your wax paper lined counter top and your hands when it is time to shape the dough.
Gluten Free Gigi Tip: Reserve the remaining 1/2 cup of flour blend as an alternative to bread crumbs on oven baked chicken. The flour can be seasoned just as bread crumbs would be and make a fantastic oven-fried chicken!
Ingredients for the flour blend:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Simply whisk these together in a bowl to combine. Set the finished blend aside for using for the bread. Now it's time to start making the bread!
(By the way, don't forget you can always click on the picture above and take a look at my detailed How-To video if this gets confusing. A lot of people are telling me how much seeing me make a recipe helps them get comfortable... and get it right the first time! Have some fun and give it a try!)
Ingredients for the Naan Bread:
1/2 cup warm water (105 degrees F)
2 teaspoons yeast
2 Tablespoons sugar
2 1/4 cups flour blend (see above)
1 teaspoon salt
1/8 teaspoon xanthan gum (or equal amount of guar gum)
1/8 teaspoon garlic powder
1 egg, lightly beaten (Vegan option: use 1 flax or chia egg)
1 1/2 Tablespoon rice milk
First, combine warm water, yeast, and sugar. Set aside for 5 minutes to proof the yeast.
{Proof ~ (1) To activate yeast by combining with warm liquid; (2) To allow dough to rise.}
In the meantime, combine 2 1/4 cups our flour blend with salt, xanthan gum, and garlic powder. Stir with a whisk to combine.
Add yeast mixture, milk, and egg to this dry ingredient mixture. Stir until the combination forms a dough. You are finished when the liquid is absorbed and the dough pulls away from the sides of the bowl (you can see the whole process in action in the video!).
The finished dough will look like this:
Gluten Free Vegan Naan Bread dough with Chia "egg".
Using some of the flour blend you reserved earlier, dust the wax paper lined surface that you will use for shaping your dough rounds. Also dust your palms. This will keep the dough from sticking to either your hands or the surface, making it easier to work with.
Divide the ball of dough in the bowl into 4 equal parts. Shape each piece into a circle about 1/4-inch thick (almost like a small pizza crust). The dough is soft and delicate, so take care when shaping.
Place each round onto the pan you lined with wax paper. Cover the pan with a clean kitchen towel for 25-30 minutes. During this time, the dough rounds will rise (or proof). You will not see a dramatic rise but this step is important for a tender bread.
While the bread is rising, preheat your oven to 275 degrees. To help the rising process, I like to place my pan of rising dough rounds on top of the oven while the oven preheats.
After the 25-30 minutes of rising time is up, it's time to fry the bread rounds for 3-4 minutes on each side in a skillet. Use a small amount of olive oil (1/2 teaspoon per side of each round of dough) over medium-high heat.
After frying each dough round, transfer it to the foil-lined pan. Once all four rounds are done, fold the large sheet of foil back over the top of them and lightly seal the edges. This allows the bread to steam and finish cooking inside. (Remember, if you are unsure, you can check the video to see exactly how this is done.)
Bake for 5 minutes in the 275 degree oven. Carefully uncover the bread and serve warm... Enjoy!
xo,
Gluten Free Gigi
Divide the ball of dough in the bowl into 4 equal parts. Shape each piece into a circle about 1/4-inch thick (almost like a small pizza crust). The dough is soft and delicate, so take care when shaping.
Place each round onto the pan you lined with wax paper. Cover the pan with a clean kitchen towel for 25-30 minutes. During this time, the dough rounds will rise (or proof). You will not see a dramatic rise but this step is important for a tender bread.
While the bread is rising, preheat your oven to 275 degrees. To help the rising process, I like to place my pan of rising dough rounds on top of the oven while the oven preheats.
After the 25-30 minutes of rising time is up, it's time to fry the bread rounds for 3-4 minutes on each side in a skillet. Use a small amount of olive oil (1/2 teaspoon per side of each round of dough) over medium-high heat.
After frying each dough round, transfer it to the foil-lined pan. Once all four rounds are done, fold the large sheet of foil back over the top of them and lightly seal the edges. This allows the bread to steam and finish cooking inside. (Remember, if you are unsure, you can check the video to see exactly how this is done.)
Bake for 5 minutes in the 275 degree oven. Carefully uncover the bread and serve warm... Enjoy!
xo,
Gluten Free Gigi
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