9
Submitted by Whats Cooking
"I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units)."
photo by danlynclark 
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
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ingredients
- 150 ml tepid whole milk
- 275 g rice flour
- 60 g tapioca flour
- 1⁄2 teaspoon salt
- 1 teaspoon gluten free baking powder
- 2 teaspoons caster sugar
- 2 teaspoons active dry yeast
- 2 teaspoons vegetable oil
- 150 ml plain yogurt
- 1 egg, lightly beaten
- 1 teaspoon xanthan gum
- ghee (optional) or olive oil (optional)
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directions
- In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
- Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
- Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
- Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
- Brush with ghee or olive oil before serving.
Questions & Replies
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Reviews
-
I love this bread and am very happy to have it GF.One issue - I think the milk/sugar/yeast mixture was left out of the instructions once after the first paragraph. And, once I added it I had to add a lot more rice and tapioca flour to get the dough to the right consistency.
patricia.swiderski
-
Excellent gf naan. I made a couple of changes due to the ingredients I had on hand - I used low-fat milk and in place of the yoghurt I used lite sour cream.<br/>The dough was very sticky (just like all gf dough!). I used a freezer bag dusted heavily with rice flour, then dredged the dough each side in the flour and put another freezer bag on top, before rolling out.<br/>Thanks for the recipe, it works really well and tastes almost like real bread.
Fairy Nuff
-
My family loved it. I made it along side Curry Chicken and it was wonderful. It was not that hard to make. The stickiness of the doe was made easier to handle by adding lots of rice flower to the hands, rolling pin and table. It was nice to have bread on the table with dinner since me and my youngest have celiac disease.
carmenona
-
This was surprisingly wonderful. I don't know if it's just me, but the dough was terrible to handle (maybe I did something wrong). I don't mention this as a negative, just to let others out there (like me) not to fear if it doesn't have a great consistancy. It turned out DELICIOUS and even my non-Celiac friends love it. Thanks for the great recipe!
LeslieW301
-
OMG! This was soooo good! Way better than the real naan I've had, LOL! I might try the recipe using wheat flour to compare. But I found it light and tasty... I brushed with garlic butter to make garlic naan and YUM. Thanks so much!
Chickee
see 4 more reviews
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Tweaks
-
This is amazing! It is so nice to have really good gluten free bread ready in only minutes. I placed my pizza stone in the oven to preheat while the oven preheated. The only substitution was to use almond milk in place of the whole milk. The dough was easy to handle with lightly floured hands. It was rolled out on parchment paper with a lightly floured rolling pin. The bread was allowed to brown on one side and then flipped to cook on the other. My yield was 8 nice size naan. This is something I will be making again and again. Thanks much for posting.
PaulaG
-
I just made this naan with substitutions and it came out amazing! Soooooo yummy even with all the tweaking. He's allergic to wheat, dairy, egg, nut, etc. I substituted the milk with soy milk, yogurt with soy yogurt and egg with Ener G egg substitute and topped it off with soy butter after baking. ABSOLUTELY DELICIOUS. Thanks for posting! He can finally have normal tasting bread that is soft... so I now have a happy 3 yr. old and a very happy mom!
Hinahu
RECIPE SUBMITTED BY
Whats Cooking
- 40 Followers
- 97 Recipes
- 7 Tweaks
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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