Gluten Free Naan Bread – quick no rise

By Jamie
February 17, 2014
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Gluten free naan bread recipe - The Herbal Spoon

Last night I was craving Indian food.  I usually buy tandoori bread, but it was late, and it’s so stinkin’ expensive. I didn’t feel like paying 75 cents per piece of bread, so instead I created this gluten free naan bread. I love it with Indian food, and it also tastes great with this dairy free cheese sauce.

Flour for Gluten Free Naan Bread

I didn’t have almond flour on hand, and I didn’t want the taste of coconut, so I made these with a gluten free all purpose flour blend. Depending on your diet, you’ll have to look for a gluten free flour you like, but I used King Arthur flour. Most are made with rice, which is still a grain and not very nutritious, but I like the lack of heavy flavor of the rice flour blends for certain things. I try to not rely on it all the time! I recently found out white rice has less arsenic than brown rice (even organic!) so I don’t feel so bad about indulging in it anymore.

Activate the Yeast

I also rarely use sugar, but since this bread doesn’t allow for any rise time sugar helps activate the yeast. Gluten free naan bread won’t be as airy and fluffy as traditional naan bread, but it’s still very soft, holds together well, and has some depth to it.

Gluten Free Dairy Free Naan Bread Uses

This bread is the perfect vehicle for any Indian inspired dish, but don’t stop there. I like to use gluten free naan bread as the crust for personal pizzas, and they’re also good as a wrap for sandwiches (especially with hummus!). You can use it instead of the biscuit crust in this breakfast pizza with hollandaise sauce.

 

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  1. I am so excited to try this. I just recently got into bread making. I’m just now getting to the point where it is reliably good.

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  2. NAAN

  3. hello! I came across this recipe a few months ago and my family loves this Naan. Wondering if the fried bread would freeze ok? We never finish it all and hate to keep wasting the deliciousness. Thanks!

    1. jamie Author says:

      You might try refrigerating the bread or freezing the dough. I’ve never had success with freezing bread like this before, but if you try it let me know how it turns out! You could always try cutting the recipe in half too.

  4. We love naan bread This recipe looks super easy and yummy. Thanks for sharing on the Healthy Living Link Party 🙂

  5. This looks really good!

  6. Gluten free AND dairy free?! You are my hero!!! I NEED this in my belly. Great post!

  7. Ohhhhh, I’ve missed naan so much! I have pangs of longing every time I see it in the stores. I can’t wait to try this, and thanks so much for sharing it on Waste Not Want Not Wednesday, I’m featuring it this week 🙂

    1. jamie Author says:

      Glad to hear you love gluten free naan as much as me 🙂

  8. This looks beautiful, Jamie! I love that it’s quick and easy. 🙂 Thanks so much for sharing it with us at Savoring Saturdays – I’m going to feature it at this weekend’s party. Hope to see you there!

  9. I was so happy when I came across this recipe! Two questions I have, do you think this would be okay with Namaste Foods All-purpose flour? I cannot have potato as it is a nightshade so that’s my go-to all-purpose flour. Also, can’t have coconut, do you think cashew milk with substitute the same? Thanks again!

    1. jamie Author says:

      The Namaste flour looks like it would work fine, but I haven’t personally tested it. And cashew milk would probably give the bread a different texture and may not be as rich since the coconut milk has more fat, but I’m sure it would still make for some yummy naan 🙂 Let me know how it turns out for you!

  10. I just made this tonight and it was so delicious! My whole family really loved it. Since there were so many questions about refrigerating and freezing it, I decided to experiment. I refrigerated and froze some cooked pieces to see how they will come out. And I refrigerated and froze some dough (already pressed) to see how those will turn out. I will report back if I remember to! 🙂 I used King Arthur brand flour because that’s what I had in the kitchen. Also, I found that I preferred to use my hands to press the dough out. It was easier and I got a better feel for when it was patted out just right.

    1. jamie Author says:

      Thanks Marla! I’m glad your family enjoyed it. It’s become one of our absolute favorites 🙂 I’d love to hear how the refrigerated and frozen pieces turn out!

    2. Nancy gardner says:

      Wow, you’re energetic! And a good test kitchen. I can’t wait to see how it freezes in both methods. I will keep posted to see. Thanks

  11. Amanda West says:

    Hey! I just have a question. When are you adding the eggs? After the yeast mixture sits? Or with the yeast mixture? Thanks!

    1. jamie Author says:

      I add the yeast mixture to the dry ingredients after it’s set for awhile then I add the eggs before mixing it all together. The eggs don’t have to be combined with the yeast before adding to the dry ingredients. Hope that helps!

  12. This looks delicious! Thank you for linking this week at the Art of Home-Making Mondays at Strangers & Pilgrims on Earth!

  13. HI Jamie,
    This bread recipe sounds wonderful – no gluten, healthy and easy to make. Thanks for the other recipe – those thumbnail cookies look delicious. Thanks for sharing on Real Food Fridays blog hop. Pinned & tweeted!

  14. I recently went gluten-free, and was unhappy about giving up naan – we eat a lot of Indian food and naan is so good for soaking up those curries. Thank you so much for sharing this!
    Visiting from Simply Natural Saturdays hop.

  15. You can’t miss with these ingredients. I am so delighted that you shared your healthy and delicious Gluten Free Naan Bread recipe at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!

  16. Oh yum! I LOVE Naan bread. Love this gluten free version. Thanks for sharing it with us at Savoring Saturdays last week.

  17. Just tried! It tastes so great, but didn’t really bubble up. Any idea where I went wrong? Thanks so much in advance!

    1. jamie Author says:

      Hi Jodi, mine doesn’t bubble up either but that depends some on your yeast too. I can’t remember which is which but I know one of the types of yeast needs to be added to hot liquid and the other one with cool otherwise it won’t work as well. And the picture for the recipe is a stock photo that I used a long time ago. I really need to update it but it’s one of the things on my to-do list I haven’t gotten to yet! So you probably didn’t do anything wrong at all 🙂 If you do allow for a rise time of 30 min, it may get bubblier for you though

      1. So, you mean to say, the photo is not of that recipe at all? That’s a little misleading don’t you think?

        1. jamie Author says:

          It’s an old pic from before I had a camera of any kind (even a smart phone) and I haven’t been able to update it yet. It’s been on my to-do list for awhile but with a chronic illness, a new baby and a move (among other things) I haven’t gotten around to it. The picture does look very similar to how the recipe turns out though and it really does taste yummy 🙂 Thanks for your comment

  18. This was a great recipe! I didn’t use the coconut milk but used the full amount of water and the eggs, as suggested. SOOOO good!! My kids had a friend over….I ended up having to make 3 batches we were all eating it so fast. THANK YOU!!

    1. jamie Author says:

      Yay I’m so glad you all liked it! It’s one of our favorites too 🙂

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