Our Favorite Gluten Free Naan Recipe
We’ve been hanging onto this awesome recipe of a fellow expat for some years now. She developed her own version of naan for her coeliac and dairy free daughter while she was living in Singapore. Her daughter was thrilled to be able to enjoy it with her curry or in her lunchbox. We miss Christine and her wonderful gluten free in Lion City adventures, she’s always good for great giggle. Here’s to you Christine we bet you are brightening up the lives of the Texans.
- 1/2 cup warm water
- 2 teaspoons instant dry yeast
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1/3 cup almond or rice milk (plus extra set aside if dough is too dry)
- 3/4 cup white rice flour
- 3/4 cup brown rice flour
- 1/3 cup potato starch (plus more for rolling out)
- 1/3 cup cornstarch
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 2 eggs beaten
- 1/4 cup vegetable oil
- Ghee or non-dairy spread as a topping
Combine almond milk with 1 tablespoon of apple cider vinegar to the milk.
Combine yeast, sugar and warm water in a bowl. Once the yeast is active and producing bubbles, add the vinegar-milk combination to the yeast, stir well and set aside.
Combine dry ingredients in a separate bowl and mix well.
Add beaten eggs and oil to the yeast mixture and whisk well.
Pour the wet ingredients into the dry ingredients and mix. The batter will have a soft consistency similar to mashed potato.
Cover with a tea towel and allow to rest for 20 minutes
Dust parchment paper, rolling pin and hands with potato starch.
Using about ⅓ cup of batter, shape into a ball and roll flat on the parchment paper.
Use a second sheet of parchment paper over the top for rolling if you find the dough a little soft.
Heat up a crepe or fry pan and fry the naan in an oiled pan for about 2 to 2 ½ minutes per side.
Repeat with the remaining dough.
Serve warm with butter melted on top.
This dough can makes 6 large naan, which was very filling, or 8 to 10 smaller ones.
If the dough it too dry, add a bit of water ½ teaspoon at a time until it comes together.
Dough is divided up and ready for shaping.
A good heavy metal skillet is perfect for pan frying the naan.
Ready to dip in a good dahl or just eat hot off the plate.
About the Author
Christine Aston is an accomplished physiotherapist, baker, kitchen sleuth and general contractor. When not baking gluten and dairy free treats, she can be found working with power tools. Christine holds highly regarded awards in relocation, packing and unpacking across four continents. Currently Christine resides in Texas and is fluent in more than five distinct dialects of English.