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After lots of requests, here’s the recipe for my gluten free naan bread! This Vegan Gluten free Naan Bread recipe is also gumfree,nutfree and soyfree. Jump to Recipe
Pictured above..Naan Take 2. See them holes!
I got requests after my veganized Naan post, for a GF Naan. and I got obsessed with trying to figure out how yeast breads work gluten free ! I started baking breads back in early 2009 and it took me about one whole year to figure out gluten.. ha! and now I had to figure out what to do without all the gluten that makes the bread so airy, soft and in general bread as I know it!
For the regular Vegan-ized, but with gluten Naan – 4 ways(Plain, Avocado, Garlic and Stuffed with Cauliflower, see here.
Naan take 2.
I was initially going to make this post a story of how I got here with several other breads, but this is already going to be a picture heavy post… so another post will be dedicated to the gf sandwich loafs, tarts and buns.
I baked 2 bread loafs with Bob’s All purpose GF flour. One had pureed blueberries in it and tasted decent, but the top fell most likely because of a little extra moisture. The second Bob’s Gf loaf didnt fall, but I couldnt take the chickpea aftertaste in it. Then I made my own sorghum + rice + starch mix and made a loaf, tart and buns with it. The problem I had with those were a- I used long grain white rice flour and that is a bit gritty and b- I think my taste buds have not got accustomed to the sorghum taste yet.
Most of these were very edible, The tart and buns were consumed, the blueberry loaf was gone, the bob’s chickpea loaf and the sorghum loaf were a tad bit dry, so they were not going to be eaten without some intervention. I made crackers out them.. Made bread crumbs and then added a binding flour, water and spices and voila.. crackers! and they were gone in a day.Naan Take 1 with a little Sorghum. Its a teeny one, hence well shaped.
If you have heard of glutenfree steamed Indian cakes like Idli (Rice and Lentil steamed cakes) and Khaman/Dhokla(Chickpea flour savory cakes), you will know why I thought of steaming the bread. The steamed cakes are very moist and soft.
And I used oats and potato starch as major ingredients, because I kinda know what to expect in terms of taste and texture with them. Please make sure to use glutenfree oats.
I need a glutenfree sampler person who knows these new tastes, to give me feedback about if the final product is supposed to be the way it is. I mean to accept that this is how a gluten less bread would feel, texture wise., or this is how sorghum tastes like! So, if you are close to Seattle downtown and would love to sample some gf goods, ping me!:) I promise I will pass on only the good stuff.
Most of these were very edible, The tart and buns were consumed, the blueberry loaf was gone, the bob’s chickpea loaf and the sorghum loaf were a tad bit dry, so they were not going to be eaten without some intervention. I made crackers out them.. Made bread crumbs and then added a binding flour, water and spices and voila.. crackers! and they were gone in a day.Naan Take 1 with a little Sorghum. Its a teeny one, hence well shaped.
If you have heard of glutenfree steamed Indian cakes like Idli (Rice and Lentil steamed cakes) and Khaman/Dhokla(Chickpea flour savory cakes), you will know why I thought of steaming the bread. The steamed cakes are very moist and soft.And I used oats and potato starch as major ingredients, because I kinda know what to expect in terms of taste and texture with them. Please make sure to use glutenfree oats.
I need a glutenfree sampler person who knows these new tastes, to give me feedback about if the final product is supposed to be the way it is. I mean to accept that this is how a gluten less bread would feel, texture wise., or this is how sorghum tastes like! So, if you are close to Seattle downtown and would love to sample some gf goods, ping me!:) I promise I will pass on only the good stuff.
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Vegan Gluten free Naan Bread
Vegan Gluten free Naan Bread This is a gum, soy, gluten and nut free recipe
Ingredients Â
- 1/2 cup finely ground gf Oats, not quick oats
- 1/2 cup Potato Starch
- 1 teaspoon active yeast
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons agave syrup
- 1 Tablespoon organic canola oil
- 1/4 cup warm water +1.5-2 Tablespoons water
Spices
- 1/2 teaspoon cumin powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon carom or fennel or nigella seeds
- Top with nigella or sesame seeds
InstructionsÂ
- In a bowl, add 1/4 cup warm water and yeast and let it sit until frothy. 10 minutes.
- In another bowl, whisk oats flour, potato starch, baking powder, seeds, salt, cumin powder, black pepper, very well.
- Add in the dry ingredients to the yeast mix. Add salt, agave and oil and mix well to combine. Add a tablespoon of water at a time to make a thick batter (not really flowy) .Spray top with water so the dough doesnt dry out.
- Cover with damp towel or plastic wrap with enough space to double, and Let sit in warm place for 1.5-2 hours or until doubled.
- The batter will turn doughy because Oats will absorb the extra moisture.
- Oil hands and pick the dough up and gather into 1 or 2 balls. You can make two, 6 inch flat breads, a bit less than 1/4 inch thick. I made one 8 inch 1/4 inch thick and a small dinner rollÂ
- Pat the dough into desired shape on parchment. Use parchment size that will fit in your steamer and leave some space for the steam to circulate.
- Sprinkle some seeds on top and pat them in.
- Spritz top with water. Cover with towel and let rise for 45 minutes to an hour, until almost double.(Let is Rise well. (below, after 45 minutes of rising)
- Start up the steamer. Place parchment on steamer tray. Place steamer in container when water is boiling(steam is getting produced continuously).
- Cover and steam for 12-14 minutes.
- Carefully lift tray or parchment out. Lift up the flatbread and flip it and place on dry parchment, so the bottom doesnt get soggy. (below, parchment has been peeled off the bottom)
- You can leave it be at this point and serve after a minute. Or do a quick grill.Â
- Start up a pan on high heat. Place the flat bread with bottom on heated pan. Cook for half a minute. Flip and cook for another half a minute.
- Let bread cool for half a minute before serving. Serve hot with any favorite indian curries or lentil soups. or cut it up to use as pita or a side.
Notes
Nutritional values are based on one naan
Substitute spices with dried basil and olive oil to make a pizza base. Top with roasted veggies, cheeze, do a quick broil and serve!
You can also make small dinner rolls and steam them. This quantity will probably give 6.
Store in refrigerator for not more than 2 days.
Freeze with parchment separating the flatbreads and ziplocked with least amount of air. Reheat on pan or toaster and use.
Nutrition
Calories: 381kcal, Carbohydrates: 63g, Protein: 9g, Fat: 10g, Saturated Fat: 1g, Sodium: 515mg, Potassium: 619mg, Fiber: 5g, Sugar: 8g, Vitamin C: 1.5mg, Calcium: 64mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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(below fresh Naan bite!) Naan take 3.. gone in 3!
It looks like a long process, but most of it is just rise time. Once you have the breads patted and ready, you can steam them 2 at a time on the steel steamer, or more if you have multilevel bamboo or digital steamer.
I had used 2 Tbsps sorghum flour and 1 Tablespoon cornstarch in the first batch. And the dough was similar.
If you want to try variations, keep atleast 40% Oats and 40% starch and add other flours of choice in the other 20%. Keep the batter moist and let it rise well.You can also use this newer flat bread recipe. shape into a long oval and bake.Naan take 2.. day 2 after refrigeration.. still soft and airy!
It looks like a long process, but most of it is just rise time. Once you have the breads patted and ready, you can steam them 2 at a time on the steel steamer, or more if you have multilevel bamboo or digital steamer.I had used 2 Tbsps sorghum flour and 1 Tablespoon cornstarch in the first batch. And the dough was similar.
If you want to try variations, keep atleast 40% Oats and 40% starch and add other flours of choice in the other 20%. Keep the batter moist and let it rise well.You can also use this newer flat bread recipe. shape into a long oval and bake.Naan take 2.. day 2 after refrigeration.. still soft and airy!
There are other ways of cooking I have tried and I will do a post about them, but steaming gives the softest bread, and it doesnt get hard or stale as quickly.
If you do try the bread, please do leave me feedback!
This bread is starchy and I will work on a less starchy, more flours and a sandwich loaf version. Till then.. Wish me luck in more successful adventures with gf breads!
This bread is starchy and I will work on a less starchy, more flours and a sandwich loaf version. Till then.. Wish me luck in more successful adventures with gf breads!
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Yum. Can I use quinoa flour vs gf oat flour?
i havent tried with with quinoa flour. let me know how it turns out.
could you use tapioca flour in place of potato
if dont have potato starch could you replace it with tapioca? it looks amazing
Hi Lynneta, use a combination of starches. like half tapicoa + half arrowroot.
This recipe looks lovely and I’m so happy you came up with a gluten-free naan. I make them sometimes and love them. One thing if you are still experimenting is that I might suggest trying the dough without letting it rise before shaping. Gluten-free yeast doughs are generally fairly sensitive to handling and so it often yields the best results if you only let it rise once after shaping. Unfortunately I don’t do oats, even gluten-free oats, but I will try making a variation on this recipe because it sounds amazing. I love the steaming idea. I’ve steamed gluten-free bread before with good results.
Thanks for the inspiration!
-Sea
Thanks Sea! i will give that a try as well. i havent tried other variations yet. i need to make an oat free version and will try your suggestion. Steaming does do wonders for a gf bred doestn it!:)
I haven’t eaten naan bread since I went vegan, years ago, and now that I eat largely gluten free, I’ve stopped looking in the shops! Yours does look light and fluffy, but then rice idli do, so it’s no surprise, really:) It seems just a little strange to think of steaming them, but a quick dry fry afterwards will give that just from the tandoor effect, I guess. I’ll have to bite the bullet and try some very soon. You are amazing to put the time and effort into making breads that you don’t even need to eat – thank you for your results:)
Thanks Christine. I’ve tried baking with added steam and other ways as well, but nothing comes close to the Steamed airy soft and moist glutenfree bread. Even a sanddwich loaf if steamed first is so much better
This looks delicious – I’ll definitely be trying it out soon!
I love your step-by-step way of explaining the way to make gluten free Naan. Will follow these steps and make it myself.
Air Force Jag
Wow! Just found this from pinterest as well, I haven’t had Naan in YEARS! I have celiac and live in Issaquah so next time you need a taste tester we are just up the road!
great that you discovered me! this Naan has be tried and tested by a couple of bloggers with great results! give it a go and let me know!:))
Just came across your blog via Pinterest. So happy to find a vegan and GF naan! Also, I don’t live far from downtown Seattlle and would love to sample anything you’ve made!
I am go glad you found me too! great, now i have another tester.. yay! hubbs is the main tester, but is not really too reliable in terms of taste feedback:) he is a sweetie though!
Thank you Rita and Alea.
Thank you Dassana!