Gluten Free Naan Bread

The perfect textured gluten free naan bread that is also easy to make in 20 minutes and fully vegan. It only uses a few simple ingredients and can be whipped up in one bowl and a pan. Perfect if you forgot to grab that packet of naan bread at the store for curry night or strictly gluten-free and find it almost impossible to find an already made gluten-free naan (been there.)

I’m here to solve all your gluten-free bread problems as I prefer a more gluten-free lifestyle. I found out that I have an intolerence to gluten (as I think most do with the way wheat has been processed.) Taking a sensitivity test with Everlywell explained a lot of why I was not feel 100% after I consumed too much gluten. Although I’m not celiac or don’t have too serious of a sensitivity, I still try to avoid gluten as best as I can.

Why should we avoid gluten?

Again, I have not completely cut out gluten, but trying to eliminate it as much as possible. Here is a reason from Dr. Mark Hyman that explains a bit of why…

“Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms.”

Ingredients for this Gluten Free Naan Bread

1/4 cup plain unsweetened vegan yogurt, 1/2 cup canned coconut milk, 1 tsp olive oil, 2 tsp baking powder, 1/2 tsp sea salt, 2 cloves of minced garlic 1/2 cup coconut flour, 1/2 cup arrowroot starch, 1/2 cup potato starch and 1/4 cup gluten-free flour for working with the dough on your surface.

Optional toppings: 2 Tbsp olive oil, 1 Tbsp minced garlic and minced parsley

Method to make Gluten Free Naan Bread

1. In mixing bowl combine coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic whisk to combine well.
2. Add in coconut flour, arrowroot starch, and potato starch and stir with a rubber spatula. Start using your hands to form in a dough.
3. Use a clean surface and sprinkle gluten-free flour and take 1/3 cup of dough into a ball and roll from the center. Use a rolling pin to roll into about 1/4-inch to 1/2-inch thick oval naan shapes.
4. Heat up a pan or cast iron skillet on medium-high heat. Lightly spray with oil and cook naan for 3 minutes on each side or until cooked to a light golden color.
5. Repeat process until all naan is cooked and cooled.
6. Take minced garlic and olive oil. Brush onto cooked naan and option to garnish with parsley.

NOTES AND ADJUSTMENTS TO THE RECIPE

For the yogurt: be sure to get a vegan yogurt that is unsweetened and unflavored. I personally love using the plain coconut based Culina brand because of the thick consistency and neutral flavor profile. (Tip: their plain unsweetened yogurt is also the perfect base for savory dips and sauces like tzatziki.)

For the flour: I would recommend not making any substitutes, yet almond flour would work if you don’t have coconut flour on hand. Also, tapioca starch would be used as a replacement for arrowroot starch.

Oil: I recommend lightly oiling your pan when heating your naan as it does change the consistency and coloring a bit. Too much oil can make your naan too, well oily, and a bit soggy with a slight yellow coloration from the oil. I only oiled the pan for the first round of naan.

MORE EASY PLANT-BASED RECIPES TO TRY

• HOMEMADE GLUTEN FREE TORTILLAS
• GLUTEN FREE CRACKERS RECIPE
• GLUTEN-FREE AIR FRYER BAGELS
• VEGAN CARAMELIZED ONION DIP
• PUMPKIN SEED DIP

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @THEPLANTBASEDPALETTE on Instagram! 😊

Gluten Free Naan Bread

Recipe by Divina

The perfect textured gluten free naan bread that is also easy to make in 20 minutes and fully vegan. It only uses a few simple ingredients and can be whipped up in one bowl and a pan.

Course: Savory, Snacks, BreadCuisine: IndianDifficulty: Easy

5.0 from 1 vote

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Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

175

kcal

Total time

20

minutes

Ingredients

• 1/4 cup plain unsweetened vegan yogurt

• 1/2 cup canned coconut milk

• 1 tsp olive oil

• 2 tsp baking powder

• 1/2 tsp sea salt

• 2 cloves minced garlic

• 1/2 cup coconut flour

• 1/2 cup arrowroot starch

• 1/2 cup potato starch

• 1/4 cup gluten-free flour (to dust surface for dough)

• Garnish Toppings

• 2 Tbsp olive oil

• 1 Tbsp minced garlic

• minced parsley

Directions

• In mixing bowl combine coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic whisk to combine well.
• Add in coconut flour, arrowroot starch, and potato starch and stir with a rubber spatula. Start using your hands to form in a dough.
• Use a clean surface and sprinkle gluten-free flour and take 1/3 cup of dough into a ball and roll from the center. Use a rolling pin to roll into about 1/4-inch to 1/2-inch thick oval naan shapes.
• Heat up a pan or cast iron skillet on medium-high heat. Lightly spray with oil and cook naan for 3 minutes on each side or until cooked to a light golden color.
• Repeat process until all naan is cooked and cooled.
• Take minced garlic and olive oil. Brush onto cooked naan and option to garnish with parsley.

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