Recipe: Gluten Free Naan Bread

A crossfit fanatic friend who’s really good with her Paleo diet and recipes shared this incredibly simple paleo and gluten free naan recipe with me via My Heartbeets – just THREE simple ingredients! You’ll need almond flour, tapioca flour and coconut milk.

Spend some time on her blog as she’s also got amazing curry recipes to go with this lovely Naan!

gluten free naan recipe

I’ve experimented with Almond flour, soy flour and all purpose gluten free flour but found that it didn’t have that starchy texture to tie it together, it turned out a little too dense and cakey. My chef other half advises a fix – beat in 2-3 egg whites to lighten the texture if I don’t get hold of tapioca flour. Soy or Almond flour both seem to work great!

Check the original receipe from My Heartbeets blog.

This is my adaptation of it!

Naan
 Ingredients
  • ½ cup Soy Flour
  • ½ cup all purpose gluten free flour/ tapioca flour
  • 1 cup coconut milk – fresh from macau’s wet market or canned
  • I’d add 3 beaten egg whites to this mix for a more fluffy texture, which is optional – depending on where you are and the humidity as it’s really humid here so I’m not getting the lightness.

Instructions

  1. Mix all the ingredients together, first the flour, then coconut milk and then beaten egg whites and whisk.
  2. Heat a non stick pan and put the batter in
  3. once the batter starts fluffing up and browning on the under side flip it over

 

3 Comments

  1. ashley
    Jun 04, 2014 @ 06:05:59

    Hi! Thanks so much for the love! I really appreciate your post but am wondering if instead of writing out the recipe you’d lead people to my site. Typically us bloggers don’t publish another blogger’s recipe unless we change 2-3 ingredients. :)

    Reply

    • bilbaobab
      Jun 04, 2014 @ 06:14:14

      Sure of course! Apologies for not adhering to “blog-tiquette”, I’m linking back twice to your blog – sorry I didn’t mean to plagiarise and have rephrased all my text in the blog post into a recipe instead since I wasn’t able to follow entirely your recipe to have the same results and experimentation have proven different results – varied but all great! Thanks for sharing this super simple recipe!!!

      Reply

  2. Asyrofuddin
    Feb 19, 2016 @ 15:55:55

    she was going to try honey instead of the sugar. I tlipcalyy use organic cane sugar but I’m working on reducing that. If you’re using palm sugar or turbinado, I’d say just do a 1:1 substitution. You could try making without the sweetener at all to see if that makes any difference. Again, with the Earth Balance spread, I think you would do a 1:1 substitution, but make sure it is pretty hard. I know Earth Balance spread tlipcalyy is harder than most buttery spreads so that shouldn’t be a problem. You just want the dough to become somewhat crumbly (kind of like a pie crust) before adding the water.I hope that helps! Let me know if you have any other questions. I’d love to know if you give it a try and how it turns out. I’ve had several questions about substitutions, so I’m anxious to see other people’s versions as well. All the best!!

    Reply

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