Gluten Free Naan Bread

Gluten Free Gigi Naan Bread

You can have this gluten free flat-bread ready in under an hour, and no one will ever guess that it’s gluten free! 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. So, I’ve created a detailed How-To video on making my naan bread.

This recipe calls for my Gluten Free Flour Blend without Gum, so be sure you have that recipe ready before you begin this one!

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.

5.0 from 1 reviews

Gluten Free Naan Bread
Author: 
Recipe type: Breads
 
(You can also see exactly how I make this recipe in my How-To Video below!)
Ingredients
  • ½ cup warm water (105 degrees F)
  • 2 teaspoons yeast
  • 2 Tablespoons sugar
  • 2¼ cups flour blend (see above)
  • 1 teaspoon salt
  • ⅛ teaspoon xanthan gum (or equal amount of guar gum)
  • ⅛ teaspoon garlic powder
  • 1 egg, lightly beaten (Vegan option: use 1 flax or chia egg)
  • 1½ Tablespoon rice milk
Instructions
  1. First, combine warm water, yeast, and sugar.
  2. Set aside for 5 minutes to proof the yeast.
  3. In the meantime, combine 2¼ cups our flour blend with salt, xanthan gum, and garlic powder.
  4. Stir with a whisk to combine.
  5. Add yeast mixture, milk, and egg to this dry ingredient mixture.
  6. Stir until the combination forms a dough.
  7. You are finished when the liquid is absorbed and the dough pulls away from the sides of the bowl
  8. Now, 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.
  9. Divide the ball of dough in the bowl into 4 equal parts.
  10. Shape each piece into a circle about ¼-inch thick (almost like a small pizza crust). **
  11. Place each round onto the pan you lined with wax paper.
  12. Cover the pan with a clean kitchen towel for 25-30 minutes.
  13. During this time, the dough rounds will rise (or proof). ***
  14. While the bread is rising, preheat your oven to 275 degrees. ****
  15. 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.
  16. After frying each dough round, transfer it to the foil-lined pan.
  17. Once all four rounds are done, fold the large sheet of foil back over the top of them and lightly seal the edges.
  18. This allows the bread to steam and finish cooking inside.
  19. Bake for 5 minutes in the 275 degree oven.
  20. Carefully uncover the bread and serve warm.
Notes
* The recipe calls for 2¼ cups. You will use an additional ¼ cup for dusting your wax paper lined counter top and your hands when it is time to shape the dough. ** The dough is soft and delicate, so take care when shaping. *** You will not see a dramatic rise but this step is important for a tender bread. **** To help the rising process, I like to place my pan of rising dough rounds on top of the oven while the oven preheats.

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  • Patty

    Made your Naan bread today using a flax meal egg and this is the BEST bread EVER! Cannot believe that it is GF. Simply amazing. Thank you so much!

    • http://www.glutenfreegigi.com Gluten Free Gigi

      Hi, Patty.

      Great to hear you love the Naan! :)

      It’s a terrific, versatile bread and absolutely delish…gluten free or not.

      Thanks for letting me know… I like using flax meal egg in mine (or chia egg), too.

      xo

  • jonathan

    How well does this bread freeze?
    I’m cooking up a batch for a friend that doesn’t bake.
    Thanks

    • http://www.glutenfreegigi.com Gluten Free Gigi

      Jonathan,

      It does well. I like to wrap fully cooled, individual pieces in wax paper, then stack them in a large zip top freezer bag or container and reheat them as needed in microwave.

      Nice gesture!! ;)

      xo

  • Dona

    In the flour mixture what can I replace the rice flour with? It seems that I am allergic to rice also, but, would like to try the naan.

    Thank You Gigi for all Your work it is very helpful.

    Dona

  • Maria Santiago Nickle

    HI Gigi, Just wondering if you had an alternative instead of yeast for this recipe. My son is sensitive to yeast.

    • glutenfreegigi

      In yeast bread recipes, there really is not an alternative. I have offered several yeast-free recipes for buns and dinner rolls in past issues of Food Solutions Magazine, and this is likely where those recipes will show up again in the future. If you haven’t already, you may be interested in subscribing. You can learn more here: http://www.glutenfreegigi.com/product/food-solutions-magazine-subscription/

      xo

      • Maria

        Thank you for your quick response! I appreciate it. You have a great sight. It will be so helpful!

  • Bethanie Lundgren

    Can these be made a day ahead of time and then reheated?

    • glutenfreegigi

      Bethanie,

      Yes, although be careful on the reheating, as they can toughen if you overdo it.

      I have made these in advance to freeze, too, and it worked very well! :)

      xo

      • Gee

        Wondering if it would be better to freeze cooked or raw if I had the choice? Working on prep ahead, but also thinking of having nice fresh cooked.

        • glutenfreegigi

          I would freeze cooked, but either would work. xo

  • glutenfreegigi

    Lily,

    So wonderful to hear! I’m happy the recipe worked for you… I love it, too! It’s so simple and tastes delish, too! :)

    Thanks for your comment, and hope you come back to the site for more great recipes! xo

  • melunatuna

    Wow! I am impressed with this recipe and how amazing they taste! Cause let’s be honest…a lot of the gluten free recipes out there are crap. So glad I tried this one! Thanks so much for this recipe and sharing! Definitely telling my gluten free friends about this one and making it again!

    • glutenfreegigi

      Oh, I’m so happy you love the recipe! I agree, it is a challenge to find gf recipes that are simple and delish! This one fits the bill, and I’m so glad you found it! Thanks so much for sharing with others… I really appreciate that! xo