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.
- 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
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!