Recipe: Naan Bread, gluten-free & allergy-friendly

When we enjoyed Beef Stew last week, I thought the perfect accompaniment would be Naan Bread.  Since I’d never made a gluten-free version before, I set out to do just that.  I used my gluten-free Crispy Pizza Crust recipe as the base recipe and only adjusted it slightly to make more of a Naan Bread flavor and size.

The Naan Bread was just the right amount of crispy on the outside and bread-y on the inside.  I will certainly make this recipe often now that I now that it can be done successfully.  As usual, our allergy-friendly version of Naan Bread is free of gluten, dairy, soy, egg, corn, peanuts/nuts.  I’m sure you can find it free of a few other ingredients as well 🙂  But one thing is for sure, it is not free of flavor!  It’s pretty easy to whip up, so give it a try when you make the award-winning Beef Stew!

Free of gluten, dairy, egg, corn, peanut/nut

Naan Bread, gluten & allergy-friendly

Makes about 8 pieces of Naan. Watch the amounts of shortening and water; add more or less to achieve the desired consistency.

Ingredients

  • 1 1/2 cups white or brown rice flour
  • 1/2 cups tapioca flour
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoons guar gum
  • 1/4 teaspoons cream of tartar
  • 1/8 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2-3 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1/4-1/2 cups cold water
  • olive oil, extra-virgin
  • garlic salt

Instructions

1. Mix together the dry ingredients in a bowl.

2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain. You can add an additional Tbsp of shortening if it doesn't seem like it will come together.

3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 2 Tbsp) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely. Keep "kneading" the dough with the wood spoon until it is coming together.

4. Once the dough is smooth, start rolling into balls a little larger than a golf ball (sprinkle with additional tapioca flour if it's sticking to your fingers). Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)

5. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/2 inch thick and about 3 inches in diameter.

6. Preheat a large non-stick skillet with the olive oil.

7. Carefully peel away the top sheet of parchment paper and season with garlic salt or other spice of choice. Flip the crust on the heated griddle. Slowly pull away the top sheet of parchment paper, and season it with garlic salt. Allow the Naan to cook 1-2 minutes, or until browned. Flip over and cook the other side for 1 minute.

Remove the Naan to a plate and repeat steps 5-7 for the rest of the dough.

Enjoy with Beef Stew or your favorite Curry dish!

Shared at Slightly Indulgent Tuesdays, Hearth & Soul Blog Hop, Tasteful Tuesday, Gluten-Free Wednesdays, Encourage One Another, Full Plate Thursday, Thriving on Thursdays.

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15 Responses to Recipe: Naan Bread, gluten-free & allergy-friendly

  1. Amy says:

    Will this recipe work with butter and/or coconut oil in place of the shortening? I try to avoid even organic shortening and margarine because of the high Omega-6 levels and trans fats (since it’s always hydrogenated or partially hydrogenated to make it solid at room temp).

    Thanks for sharing this! I’ve been missing naan since going gluten free and it would be so nice to have again on my cheat days from paleo.

    • Cook says:

      Hi, Amy! I haven’t tried butter or coconut oil, but I don’t know why either wouldn’t work. I would just recommend having both of them cold before starting. Coconut oil melts so easily that you wouldn’t want an oily mess. Also, I’m sure it goes without saying, be aware of the coconut flavor that might come with coconut oil. I’d love to know if you try the alternative oil. If you do, let me know because I’m sure other readers would like to know the same. Thanks!

  2. Miz Helen says:

    Your Naan Bread looks so delicious, we just love Naan Bread. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Your Nan bread looks really wonderful. I have always thought it must be quite challenging to make, and you’ve made a delicious allergy friendly version too! Thank you for sharing the recipe with The Hearth and Soul hop.

  4. Anne says:

    This looks so good and it’s been SO long since I’ve had naan. Can’t wait to try it!

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  6. This looks wonderful, I’ve been missing naan! Like Amy, I’ll try using coconut oil or butter, and maybe a bit of honey instead of sugar? I don’t think it would make much difference. Thanks for sharing it with us naan-deprived folks 🙂

    • Cook says:

      I think all of your changes will work out great! I think I’ll try honey the next time I make it as well. I hope it turns out well for you. I’d love to know either way! Thanks for stopping by.

  7. Harriet says:

    This looks great.
    2questions. I tend not to use white processed sugar. How much palm sugar would work instead or turbinado? Also if I replaced the spectrum with Earth Balance spread, how much would I need!
    I am so happy to find this! I’m always looking at the naan in the store!

    • Cook says:

      Another reader said she was going to try honey instead of the sugar. I typically use organic cane sugar but I’m working on reducing that. If you’re using palm sugar or turbinado, I’d say just do a 1:1 substitution. You could try making without the sweetener at all to see if that makes any difference. Again, with the Earth Balance spread, I think you would do a 1:1 substitution, but make sure it is pretty hard. I know Earth Balance spread typically is harder than most “buttery spreads” so that shouldn’t be a problem. You just want the dough to become somewhat crumbly (kind of like a pie crust) before adding the water.

      I hope that helps! Let me know if you have any other questions. I’d love to know if you give it a try and how it turns out. I’ve had several questions about substitutions, so I’m anxious to see other people’s versions as well. All the best!!

  8. Miachel says:

    Hi Michelle!

    I found your tasty recipe on Slightly Indulgent Tuesdays. Can’t wait to try out the naan – the curry in the picture looks delicious too! 🙂

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